Don't give away your bumper crop of zucchini or summer squash, says chef Dan Barber, who teaches classes in food preservation at Stone Barns Center for Food and Agriculture in New York. Puree, and freeze squash for tasty meals on the cold nights ahead.
To make a puree, warm 3 cloves of garlic with l/2 cup of oliveo il over low heat, about three minutes. Add 10 squash, quartered and seeded, a chopped onion and a pound of spinach leaves. Cover and cook, stirring often, for an hour. Mix in blender, cool and freeze. (l found this makes about 8 cups).
Then this winter, make bisque: Defrost a pint of puree, warm in a saucepan with 1/2 cup unsweetened coconut milk, 1 tsp. curry powder and 112 cup pureed almonds.
For a souffle: Defrost a pint of puree, add 2 cups ricotta cheese. 4 eggs 112 cup milk, 1/4 grated Parmesean and
112 cup breadcrumbs. Bake at 350 degrees until firm, about 35 minutes.