Any-Many Summer Squash “Guacamole”

Preparation info

  • Makes about

    1 quart

    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Creamy and soft, this simple whip tastes and looks as if it were made of avocado dip and eggplant puree, yet it has the lightness and freshness of summer squash. If your garden crookneck or zucchini overproduces or you’ve been over-enthusiastic at the greenmarket, toss any and all extras into the oven, bake until smooshy, and then puree for a rewarding spread. Serve as a dip for vegetables or bread sticks, as a garnish for cold soup, as mayonnaise with cold meats, or as a canape spread to be topped with ham, shrimp, or egg slices and sprinkled with herbs. Use big, juicy garlic cloves (but not “elephant garlic”—not a true garlic and not the right flavor); little ones brown too deeply and may burn.