two of my favorite summer flavors are goat cheese and squash. actually, any mellow, slightly tangy cheese, like goat cheese, or a mild feta, some soft cheeses too, really get me going. so in light of the fact that i had 2 pounds of squash in the fridge that needed using, i threw together this dead-easy recipe for lunch today. this is not so much a recipe, as much as a loose guideline for an idea enumerated by many other superior food bloggers.
summer squash ribbons with garlic goat cheese sauce
1 1/2-2lbs mixed summer squash (ie: zucchini and yellow crookneck squash)
1/4C olive oil
2T minced garlic (i like a lot of garlic, so this could be reduced if you’re not a huge fan)
4 or 5 ounces goat cheese
salt and pepper to taste
bring about 6 cups of water to a boil. wash your squash, and put in the pot of boiling water for about 1-3 minutes. i boiled my 6 squashes (squashi?) for about 2 minutes, until the skin barely had a bit of give. remove from water, and reserve 1/2C of water in a separate cup or bowl, dumping the rest.using a veggie peeler and peeling into a large bowl, peel long ribbons of the skin and flesh of the squash, leaving the center core of seeds unused. that was really just a preference thing for me, and if seeds don’t really bother you (they’re so tiny when they’re cut this way) leave em in, and peel it all the way through. set bowl of squash ribbons aside.
using the same pot, heat olive oil on medium heat until fragrant. add garlic, and sautee for about a minute. add reserved water, and goat cheese, whisking to combine. add more water if necessary to get a good sauce consistency. salt and pepper to taste, and add sauce to bowl of ribbons. toss to coat, and enjoy!