Steamed Summer Squash by Shana Priwer and Cynthia Phillips
Summer squash are usually softer and moister than their cousin, the winter squash. Because of this extra moisture, summer squash can be cooked in a variety of ways. Steaming in a shallow pan of water is one of the best, because you can retain that moisture. The leftover cooking water can then be used if you're puréeing the squash.
2 Servings
½ medium summer squash (such as yellow crookneck, pattipan, or others)
2 cups water
Wash the squash thoroughly. Cut off ends, and cut into ½-inch chunks.
Place into a saucepan with a small amount of water. Steam until tender, about 10 minutes.
Drain the squash pieces and place in a food processor or blender. Purée until mixture is smooth, adding water, breastmilk, or formula as necessary. Or serve as a finger food.
Look Ma, I Ate the Whole Thing!
Summer squash is similar to zucchini because the entire vegetable is edible. Choose a squash with few surface blemishes, scrub it well with a vegetable brush, and you can feed the entire vegetable to babies about 8 months and older. If the squash doesn't purée smoothly enough for your baby, use a vegetable peeler to remove the soft skin next time.
