Some of the many squashes and zucchini's that are ripening in the garden at the moment.

Some of the many squashes and zucchini’s that are ripening in the garden at the moment.

I’m very lucky that my kids aren’t fussy eaters.

Unfortunately, that lack of fussiness doesn’t extend to enjoying a homegrown delight that I really enjoy and remember with fondness from my childhood – steamed squash served with a dollop of butter.

We’ve a glut of them in the garden at the moment – beautiful golden ones of various sizes, and a green variety too. And while I know the kids will enjoy collecting them for me it’s been a bit of a disappointment at dinner time to say the least.

I’ve tried experimenting – I’ve cooked them, then added fetta and basil to make a warm salad – but was met with unhappiness. I chopped it finely and tried to hide in pesto – again, sad faces around the table.

I think I have found a very easy solution which has made everyone happy – except perhaps the chooks who were getting very close to getting squashy-treats galore.

The trick has been to completely pulverise the squashes in the food processor – a shame in some respects as you are completely losing the texture of the squash which to me is a lovely thing. On the other hand it means we will actually eat these veggies that I have propagated, planted, watered and admired. Plus I get the sneaky satisfaction of having won the dinner war… It’s basically guerilla dinner tactics to disguise the squash completely – and so far I have a 100% success rate (OK, so I’ve made it once and they ate it – it is possible I’m exhibiting over-confidence a bit early on in the game).

So here’s my recipe for ‘Very Squashy Pasta Sauce for those that despise Squash’:

Ingredients:

3 Squash – medium sized (just larger than my fist)
2 x 400gr tins chopped tomatoes (or fresh if you have them)
A few tablespoons of tomato puree
Handful of basil leaves
Onion, chopped
Garlic – 1 clove or teaspoon of crushed garlic from a jar
2 Carrots, finely chopped
Olive Oil

Optional extras – Veggies & herbs of your choice, Sweet Chilli Sauce for extra zing, mince (I’d use quorn mince)

Method:

Fry onions in olive oil, then add garlic and chopped carrots and saute.

In a blender/food processor (I used a Thermochef) pulverise the 3 squash til they are pulpy and unrecognisable as squash.

Place in  a medium saucepan, then add the cooked onion/garlic/carrots, tinned tomatoes and puree, basil leaves plus any additions you want and slow cook.

Warning – the mixture can get a bit spluttery as during cooking as it thickens.

I wish you the best of luck if you’re attempting to cook this for a Squash-phobe. I’m off to make Chocolate Zucchini Cake now…

 
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