Cocozelle Zucchinis, Yellow Crooknecks, and now, Buttersticks.
Thanks to our diligent garden, it’s been a squash-filled summer.
Are you familiar with Butterstick Squash?
New to our garden this year, these hybrids have dark green tips and deep gold bodies, with some green streaking. Similar to zucchinis, they grow long and straight. Unlike zucchinis, ( which can hide under vast stalks and leaves until they are baseball bats!) their bright yellow color brashly announces their presence, and readiness for picking.
The flesh is firm, with a delicate, almost nutlike flavor. Seeds are minute. Easily sliced into thin coins, batons, or planks, buttersticks are cooperative. They perform well in all manner of recipes.
This is indeed helpful, because, if you are like me, the quest for different summer squash dishes is a constant from June through September.
Such a tender squash can be eaten raw.
As I was considering a preparation, I recalled a certain post in the delectable blog, My Little Expat Kitchen created by Magda.
A Greek woman living in The Netherlands, she introduces her readers to specialty dishes from her homeland interspersed with other recipes using the fresh seasonal goods found in Holland. Her photography is stunning, and her engaging voice unmistakable in her fine writing. (She also has an abiding love of chocolate, with recipes to match.)
Magda had marinated raw zucchini slices, and layered them several planks high, each in a slather of ricotta-feta cheese mixture with lemon and dill. It was her Tower.
That post was over two years ago—but its simplicity and beauty stood out for me. Whenever you can prepare an exceptional dish without firing up the stove—well, that’s a huge benefit in the heat of August.
With her inspiration, and select ingredients on hand, I decided to make my version, Butterstick Crudo.
It didn’t take long to whip up.
Chevre, churned with olive oil, lemon, green onion, fresh oregano, and just a hint of honey, serves as both slather and marinade for the butterstick slices. I recently bought some local honey that has a light yet distinct floral taste. A scant teaspoon imparts a desired essence of lavender, without being too sweet, or overpowering.
Be sure to season with sea salt and cracked black pepper, to taste.
The mixture will be thin–that’s to be expected. After you lay out a row of thin squash planks, get a spoonful and guide a stripe of the chevre down the center of each one. Place another plank on top and repeat the process.
Mine are not towers–just three stories high.
On to the finishing touches:
Scatter more fresh oregano leaves,
Marigold petals–if you have them—give a distinctive pop
A quick squeeze of lemon, and
A drizzle of good olive oil over the dish…
Place in the refrigerator for an hour, if you would like the chevre to set up. The chilled butterstick stacks slice neatly.
But, it is just as delicious at room temperature. Eat with a piece of crusty bread to swipe up all the creamy dressing.
And, use any leftover seasoned cheese blend stirred into scrambled eggs, or spread on a piece of toast. So good!
BUTTERSTICK ZUCCHINI CRUDO
3-4 small to medium sized young Butterstick Squashes or Zucchinis
4 oz. Chevre
2 t. fresh Lemon Juice
1 t. Honey
2 t. Olive Oil
1 Scallion, cut into small pieces
1 heaping Tablespoon fresh Oregano leaves
Sea Salt and Black Pepper–to taste
Marigold petals–to garnish
Wash, dry, and cut of the ends of the squashes. With a sharp knife, cut lengthwise into thin (1/4″ thick) slices.
In a mixing bowl, place goat cheese, lemon juice, olive oil, honey, scallion pieces, and oregano leaves. Using a hand-held blender, process until smooth. Season with salt and black pepper, and mix a bit more. Mixture will be a little runny.
Lay out squash slices onto a serving platter. Spread each slice with seasoned chevre. Layer each with another slice, then more cheese mixture. Finish each with a final slice. Drizzle olive oil over the vegetables. Sprinkle with salt, black pepper. Garnish with fresh oregano leaves and marigold petals, if you like.
Refrigerate for about an hour to set.