Cooked our overgrown summer squash in two recipes. On suggestions from others, I sliced it thin, battered and fried it, seasoning with salt and pepper right after frying. That was tasty, but I find the battering-frying process tedious, and am not likely to do that again. Esp. since Anand liked the result, but Kavya still is anti-squash in that form.
Easier process — I peeled it, cut it into chunks, and added those to a Thai curry. That was simple and delicious — there was a restaurant in Utah that used to make a vegetarian massaman curry with squash and root vegetables.
For us, I went with pork shoulder and squash, combined with one can Maesri massaman curry paste, one can coconut milk, one can bamboo shoots. The pork should be mostly cooked before you add the squash, as it doesn’t take long to cook the squash, and it’ll just dissolve if you’re not careful. (Still tasty, though; mine started dissolving.) Serve with rice.
Next batch of squash — either smoothies or squash bread, I think. Still trying to find a form Kavya will eat, and it needs to be more disguised for her. She’s been eating the broccoli-strawberry smoothies Kevin’s been making her (we had some overcooked broccoli), and liking them, so I’m hopeful about smoothies. Maybe roast the squash first?