I went to pick up my veggies from Chris this week and it was as beautiful as always. From my basket, I have made salsa, apple butter, and eggplant pizzas. But as I was unloading my box into my take home basket I was very confused at this “new to me” veggie……
So I dove in and started asking questions.
What is it?
The google answer was: Cupcake squash is a hybrid cultivar of the botanical classification, Cucurbita pepo. It is a variety of summer squash or “soft squash”, as it has an immature edible skin opposed to winter squash which has a hardened skin and longer shelf life.
I was excited at the word soft. Because soft often means quicker cooking. And you can eat the skin.
How do you cook it?
Shaped like a cupcake, delectable oblate 2-5” fruits parts perfectly calibrated flavor: somewhat sweet, somewhat savory. A go-to squash for roasting, slicing, grilling, boiling, and stuffing, ‘Cupcake’ combines patty-pan’s rich, sweet flavor and zucchini’s soft skin. Large, trailing plant yields dozens of round, green squash. This variety does it all.
So we will be grilling our squash!
I will marinate them in:
Vinegar, lemon juice, garlic and thyme in a large bowl. Season with salt and pepper and gradually whisk in the olive oil. Slice both of the squash diagonally into 1/4″ thick slices. Spoon 3 tablespoons of the marinade into a small bowl, cover and set aside.
And then throw them on the grill with some steaks.
I found this interesting video about squash that you might enjoy.