I am well known in my family as having a black thumb. Nothing green is safe within my purview. Nevertheless, in the past I have successfully managed a small vegetable garden. One of my more satisfying crops was the arrival of yellow squash and zucchini. I would be amazed at my success, which yielded seemingly bushels of squash.
Truth be told though, squash is almost always a success story in the garden.
We worked our way through our bounty but even into the Fall months we still had baskets of squash and couldn’t even give it away. Such is the seemingly never-ending season of the ubiquitous yellow squash.
Ironically, since my early gardening days, we can’t get enough of yellow squash, particularly when we make Curried Lemon Yellow Squash. The bland squash, even giant overgrown specimens we find in autumn, is a blank canvas and happily accommodates bold flavors like curry.
While Curried Lemon Yellow Squash is a great pairing with grilled meats and fish, my girls enjoy this best the next day when leftovers are mixed with chicken or vegetable broth then poured over cooked rice and shredded chicken to serve as a soup. Finished with the bright acidity of a lemon squeeze, Curried Lemon Yellow Squash with its deep golden hue brightens our shortening days. Soon, even the yellow squash will disappear from the market replaced by roots.
It’s a cool evening but still warm enough to dine outside. We sit down a little earlier than usual in order to capture the light. The sun quickly begins its descent beneath the trees marking the arrival of Fall. We take a look at our plates and dig in. We need to enjoy it all while it lasts.
[amd-zlrecipe-recipe:30]