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Summer Squash with Bright Lime | Great Performances


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Summer Squash with Bright Lime
by Suzannah Schneider, Sustainability Connector

A tasty take on a New York Times dish, drenched in summer.


Coconut oil

1 Onion, chopped

Salt and pepper

1 Garlic scape, minced

1 Tbs Ginger, minced

1 Tbs Turmeric

1 Tbs Soy sauce

Zest and juice of 1 lime

1 Can Coconut milk (about 13.5 ounces)

2 pounds Small summer squash, cut in 1-inch cubes, slices or wedges

Mint leaves, for garnish

Basil leaves, for garnish

Cilantro sprigs, for garnish

Cherry tomatoes, sliced, for garnish


1. Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened without browning, about 5 minutes.

2. Add garlic, ginger, turmeric, soy sauce, and lime zest and juice, stir, and cook for an additional minute. Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.

3. Add summer squash and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.

4. Transfer squash and sauce to a deep, wide serving dish or divide among large soup bowls. Garnish with mint, basil cilantro, and tomato. Serve over rice, if you'd like. 

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