• 3 large yellow summer squash
  • 1 bulb/head of garlic
  • 1/2 red onion
  • 2 TBS olive oil
  • 2 TBS. butter
  • 1 tsp. salt
  • 1/2 tsp. dry thyme leaves (not the powder)
  • 1/2 tsp. black pepper

A Tapenade usually refers to a spread made from finely chopped olives, capers, anchovies, and olive oil. It’s a delicious appetizer, spread on bread or crackers. But if you shop at shops that sell jars of different types of spreads, such as artichoke, eggplant, or red pepper; they are often still calling it a  “tapenade”. So I feel like it could also be defined by “any finely minced cooked vegetable with olive oil, good for spreading over bread or a cracker”. So I’ve made a squash tapenade. It was completely, 100% inspired by my neighbor who made it first. I just copied her and I’m sharing it here, because it’s worth sharing. It is absolutely delicious and easy (some of my favorite cooking words!).

Select some yellow summer squash zucchini. Wash, chop off ends, and slice and chop into small cubes and triangles, about 1/2 inch or 1/4 inch pieces. Peel and chop a whole head of garlic. Finely dice half of a red onion (or more if you like). Drop olive oil and butter into a hot skillet. I used my large cast iron pot   over medium high heat. Once the oil and pan are hot, add the onion and garlic and cover with lid. Let it simmer for a few minutes. Stir, add squash, salt and pepper and return lid. Allow it to heat all the way through and begin to break down squash. Stir every few minutes and replace lid. After about 30 minutes, add thyme, remove the lid and turn down to low-medium heat level. Allow it to simmer for another 1.5 hours or longer and it will reduce. Depending on the texture you like, you can puree this with an immersion blender or leave it chunky. You can also reduce it further by leaving the heat on longer.

I served this with crackers as an appetizer. We also used the leftovers and topped our spaghetti bake meal one day this week. It was a wonderfully flavorful way to eat my squash. Thanks to my neighbor for giving me the idea!

One Day's Harvest in July

One Day’s Harvest in July

yellow squash tapenade

Unfortunately I did not capture a finished photo, as we ate it too quickly and we’ve been in home renovations all week. I’m sorry to have forgotten about that. It looked spreadable and slightly chunky, like a good dip, salsa, or tapenade!