We have been on a bit of a squash kick at our house. I have made a habit of chopping up two squash, sauteing them in a pan with some non-stick cooking spray and serving them along side the grilled meat of the night. Forrest and I are enjoying the change of pace from our usual canned green beans or corn. Rex, on the other hand, has not been so thrilled. It isn't that he misses the green beans, he never ate those anyway. The problem for him is that as I stand at the chopping board dicing our squash, his 34 inches of height only allow him a line of sight to recognize the color of the food I am cutting and the yellow color of squash translates to only one food in my toddlers mind - BANANAS. It is so sad and pathetic. It is a mix-up that breaks my heart. As I hear his little feet pitter patter over to the kitchen my heart sinks because I know the "conversation" that is about to ensue. It is pretty similar to this almost every night:
Rex: "BANANAAAAAA !!!!"
Me: "No Rex, it is a squash not a banana. Sorry Sweetie."
Rex: "BANANAAAAAA !!!!"
Me: "It isn't a banana Buddy. We are out of bananas. Do you want some Goldfish?"
Me: "No, it isn't a banana. It's a squash."
Rex: "Nana, Nana, Nana - more (insert precious tiny dimpled hands signing the word "more" simultaneously.) Peees."
And as soon as he breaks out the manners I am toast. I give him a piece of the raw squash, because I figure it is the only way he will believe me that I am not in fact cutting a banana but withholding it in order to torture him. And he spits it out in .2 seconds onto the floor and leaves the kitchen.
The moral of this story? I can't ever let myself run out of Bananas - it is just too sad.
Summer Squash and Corn Chowder
Adapted from Cooking Light August 2010
- 3 slices applewood-smoked bacon
- 3/4 cup sliced green onions, divided
- 1 pound yellow summer squash, chopped
- 4 ears of white and yellow fresh corn, removed from the cob and divided
- 2 1/4 cups fat-free milk, divided
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese
Preparation1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. Season the veggies with a sprinkle of salt and pepper to taste (not included in salt and pepper measurements in the ingredient list).
2. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender;
process just until combined. Add pureed mixture and reserved 1 cup corn to pan.
Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.
Click Here for My Printable Adapted Recipe