Yellow Squash Muffins

There are some food combinations that immediately speak to me–chocolate and hazelnut, tomato and garlic, bacon and, well, anything. Other combinations make me wonder–is this a joke? This recipe falls in the latter category. Yellow squash and applesauce? Blech. Since I had some homemade applesauce and large, lovely yellow squash on hand, I thought I’d throw caution to the wind and give this a try. This recipe is from, but was shared with me via our weekly Produce Box. How was it? Abso-freakin-lutely delicious. These taste more like corn muffins, but they don’t have any corn in them. We loved them. They are moist and light and not too sweet. Perfect with our acorn squash and apple soup and they would be delicious with chili as well. We ate our fill and froze the rest for some future fall soup nights!

Yellow Squash Muffins (makes 18)

2 lbs. yellow summer squash
2 eggs
1/2 c. melted butter
1/2 c. applesauce (we used our crock pot applesauce)
1 c. sugar
3 c. flour (we used whole wheat pastry flour)
5 tsp. baking powder
1 tsp. salt

1. Preheat oven to 375 degrees. Line muffin tin with liners or lightly grease cups.
2. Wash squash, trim the ends and cut into 1-inch slices.
3. Put squash in a medium saucepan along with 1/2 cup of water and cook for about 20 minutes or until very soft.
4. Drain squash very well and mash with a potato masher.
5. Measure 2 cups of the cooked squash into a medium mixing bowl and add eggs, butter and applesauce. Stir well and set aside.
6. Combine dry ingredients in a large mixing bowl. Make a well in the center of mixture and add wet ingredients. Mix until just combined.
7. Fill muffin cups 3/4 full.
8. Bake about 20 minutes or until lightly browned on top and a toothpick inserted into the center comes out clean.
9. Cool 5 minutes in the tin and remove muffins to a cooling rack to cool completely.

Tutorial Tuesday #6: What to Do With All That Squash

I was working on a post about summer vegetables that seem to reproduce as you look at them, filling your garden, refrigerator, CSA boxes, etc. Then I saw this awesome post from Chef Jay Pierce at Lucky 32 Southern Kitchen–one of our favorite locavore restaurants. We seem to be on the same thought train, except his train has reached its destination and I’m still writing. So here is Chef Jay’s thoughts on summer squash, plus a recipe!

One thought: did you know you can grate summer squash and zucchini, squeeze out some of the water and freeze it? Coming tomorrow is one of our favorite ways to cook grated zucchini (thanks to Julia Child) and later this week, a recipe for yellow squash muffins (STOP making that face! They are amazing–really!).

Oh no! Here comes the squash!

LOCAVORE’S DELIGHT: The Series # 32. Follow us as we explore the bounty of our region’s farms through the eyes and palate of Chef Jay Pierce.


With summer squash season upon us, I can’t help but recall this ongoing prank that when around when I lived out west. Zucchini would grow so big and so fast that you’d find them on your windshield and on your doorstep, in unmarked bags and in your mailbox. Lots of folks had gardens and enjoyed growing squashes but you can’t control how prolific these things get. Since I’ve always considered zucchini bread as the fruitcake of Oregon; I suppose I had sort of a dim view of summer squash in general, because I just took it for granted. Now fast forward a few years and I’m the guy who now looks forward to the seasons and their respective bounty.

To read more click here!

Stir Fried Baby Squash and Sugar Snaps


Do you ever come home from the farmer’s market and wonder how in the world you will ever eat everything you bought? Stir frying is one of the quickest and healthiest ways to cook up a mess of fresh vegetables. The combinations are endless and fit vegetables from every season. Spring and early summer vegetables are my favorites though-they are tender and sweet and sometimes even cute! I was delighted to find these organic baby summer squash at the farmer’s market and they were just too cute to chop up (as I do with their bigger variety). You can’t tell from the photo, but they are only as long as my thumb and they are so tender, they only needed a couple of minutes to cook.

Since we had received spring garlic and sugar snap peas in our Produce Box this week, I decided to make a spring stir fry along with some organic baby carrots and fresh ginger. If you haven’t tried spring garlic, look for it at your farmer’s market. It looks very similar to spring onions and is prepared the same way. The flavor is very mild and it is really delicious in light dishes like this. The result was so light and flavorful, we didn’t need any extra seasoning, although you could add a dash of salt or a squeeze of lemon. A great pairing with our grilled fish (recipe coming).

What are your favorite vegetables to stir fry?

Stir Fried Baby Squash and Sugar Snaps (serves 4)

  • 1 lb. organic baby yellow squash
  • 2 bulbs spring garlic
  • 1 pint sugar snap peas
  • 2 organic young carrots
  • 1″ piece of fresh ginger, peeled and minced
  • 1 tablespoon organic coconut oil
  • 1/2 teaspoon kosher or sea salt (optional)
  1. Prepare all your vegetables first. Wash and trim the squash and cut in half lengthwise. Wash and trim the carrots and cut into rough chunks. Set both aside in a bowl.
  2. Wash, peel and chop the spring garlic. Set aside.
  3. Wash and trim the sugar snaps. Set aside with the ginger.
  4. In a wok or large sauté pan, heat the coconut oil over high heat.
  5. When oil is hot, add the garlic and toss, cooking for about 1 minute. Add the squash and carrots, toss and cook over high heat for 2 minutes.
  6. Add the sugar snaps and ginger and cook for 1-2 minutes more.
  7. Sprinkle with salt, if you like, and serve immediately.
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