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Makes
about 4 cups, depending on the size of the squash
Author Notes
My neighbor gave me a huge, over-mature yellow summer squash. Not wanting to waste anything, I peeled, seeded, chunked, and steamed it, threw it in the food processor with an excess of butter, some kosher salt, garlic powder, and pepper and instantly regretted all those times that I composted mine. —Ellen
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Ingredients
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1
4-5 pound over-mature yellow summer squash
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3/4 teaspoon
kosher salt (or to taste)
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1/8 teaspoon
freshly ground black pepper
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1/8 teaspoon
garlic powder
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2 tablespoons
unsalted butter
Directions
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Cut the squash into chunks and then peel and seed each one.
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Cook in a steamer basket until just tender.
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Place the steamed squash and the rest of the ingredients in a food processor and puree.
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