As the summer months approach, many of us start to crave lighter, fresher flavors that reflect the season’s abundance. One ingredient that perfectly captures this essence is the humble tatume squash. With its creamy texture and subtle sweetness, it’s a natural fit for a variety of dishes that scream “summer.” From classic grilled recipes to innovative fusion twists, we’ve rounded up 18 mouthwatering ways to get your tatume squash fix. Whether you’re looking for a comforting side dish or a show-stopping main course, these creamy tatume squash recipes are sure to please.
Grilled Tatume Squash with Lemon Garlic Butter
Elevate your squash game with this flavorful and easy-to-make recipe, perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 large Tatume squash (about 2 lbs)
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 2 lemons, juiced (about 2 tbsp)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a small bowl, mix together softened butter, minced garlic, and lemon juice.
4. Place the squash halves on the grill, cut side down.
5. Brush the butter mixture evenly over each squash half.
6. Cook for 15-20 minutes or until the squash is tender and caramelized.
7. Season with salt and pepper to taste.
8. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Creamy Tatume Squash and Corn Chowder
A warm and comforting soup that combines the sweetness of tautume squash with the creaminess of corn, perfect for a chilly day.
Ingredients:
– 1 medium tautume squash (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup heavy cream
– 1/2 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the tautume squash and corn kernels. Cook for 10-12 minutes or until the squash is tender.
4. Stir in the heavy cream and paprika. Season with salt and pepper to taste.
5. Simmer for 5-7 minutes or until heated through.
Cooking Time: 25-30 minutes
Roasted Tatume Squash with Parmesan and Herbs
Roasted Tatume Squash with Parmesan and Herbs
A flavorful and nutritious side dish that brings out the natural sweetness of Tatume squash, paired with the salty goodness of Parmesan cheese and fragrant herbs.
Ingredients:
- 1 large Tatume squash (about 2 lbs), peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh rosemary leaves
- 1 tbsp chopped fresh thyme leaves
- 1/4 cup crumbled goat cheese (optional)
Instructions:
- Preheat oven to 425°F (220°C).
- In a large bowl, toss the squash cubes with olive oil, salt, and black pepper until evenly coated.
- Spread the squash mixture on a baking sheet in a single layer. Roast for 30 minutes, or until tender and caramelized.
- Remove from oven and sprinkle with Parmesan cheese, rosemary leaves, and thyme leaves. Toss to combine.
- If using goat cheese, crumble it on top of the squash mixture. Return to oven for an additional 5-7 minutes, or until melted and bubbly.
Cooking Time: approximately 40-50 minutes
Tatume Squash and Black Bean Tacos
This recipe combines the sweetness of Tatume squash with the earthiness of black beans, all wrapped up in a crunchy taco shell. Perfect for a quick and delicious meal.
Ingredients:
– 1 medium Tatume squash
– 1 can black beans, drained and rinsed
– 1/2 red onion, diced
– 1 clove garlic, minced
– 1 tablespoon olive oil
– 8-10 corn tortillas
– Salt and pepper to taste
– Optional toppings: avocado, sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the Tatume squash in half lengthwise and roast for 30-40 minutes, or until tender.
3. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook for 5 minutes, or until translucent. Add the minced garlic and cook for an additional minute.
4. Add the black beans to the skillet and stir to combine with the onion and garlic mixture. Cook for 2-3 minutes, or until heated through.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by slicing the roasted Tatume squash into thick strips and adding it to the tortillas along with the black bean mixture. Top with your desired toppings.
Cooking Time: 45-50 minutes
Tatume Squash Blossom Quesadillas
Experience the sweet and savory fusion of summer squash and melted cheese with these vibrant Tatume Squash Blossom Quesadillas. Perfect for a light and refreshing meal or as a unique appetizer.
Ingredients:
– 4-6 Tatume squash blossoms
– 2 tablespoons olive oil
– 1/2 cup shredded Monterey Jack cheese (or similar)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 small onion, diced
– 1 clove garlic, minced
– 2 corn tortillas
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, mix together olive oil, salt, and black pepper.
3. Dip each squash blossom into the oil mixture, coating lightly.
4. Place a tortilla in the skillet, followed by a few sprigs of coated squash blossoms, some shredded cheese, diced onion, and minced garlic.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese melted.
7. Flip and cook for an additional 1-2 minutes.
Cooking Time: 4-6 minutes
Spicy Sautéed Tatume Squash with Chorizo
Discover the bold flavors of Spanish cuisine with this simple and flavorful recipe. Sweet tatume squash pairs perfectly with spicy chorizo sausage for a delicious and savory side dish.
Ingredients:
– 1 medium tatume squash, peeled and cubed
– 2 tablespoons olive oil
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 slices chorizo sausage, sliced
– 1 tablespoon butter
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the squash cubes and cook until tender, about 5 minutes.
3. Remove the squash from the skillet and set aside.
4. Reduce heat to medium and add the chorizo slices. Cook for 2-3 minutes or until browned.
5. Add the smoked paprika, salt, and pepper to the chorizo. Stir to combine.
6. Add the cooked squash back into the skillet and stir to combine with the chorizo mixture.
7. Dot the top of the squash with butter and serve hot.
Cooking Time: 15-20 minutes
Tatume Squash and Zucchini Ratatouille
This recipe combines the sweet flavors of tatume squash with the bright, zesty taste of zucchini, all wrapped up in a rich and flavorful ratatouille. Perfect for serving alongside grilled meats or as a vegetarian main dish.
• 1 large tatume squash (about 2 lbs), peeled and cubed
• 2 medium zucchinis, sliced
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: 1/4 cup crumbled goat cheese for serving (optional)
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss squash cubes with 1 tablespoon olive oil, salt, and pepper.
3. Spread squash on a baking sheet and roast for 30 minutes, or until tender.
4. In a large skillet, heat remaining 1 tablespoon olive oil over medium-high.
5. Add onion and garlic; cook, stirring occasionally, until softened (about 5 minutes).
6. Add zucchini slices; cook, stirring occasionally, until tender (about 5-7 minutes).
7. Stir in thyme and roasted squash.
8. Serve hot, topped with crumbled goat cheese if desired.
Cooking time: 45 minutes
Stuffed Tatume Squash with Quinoa and Feta
This autumnal delight combines the natural sweetness of tatume squash with the nutty flavor of quinoa, the tanginess of feta cheese, and a hint of warm spices. The result is a satisfying and healthy side dish perfect for any meal.
Ingredients:
– 1 medium tatume squash (about 2 lbs)
– 1 cup cooked quinoa
– 1/4 cup crumbled feta cheese
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 tsp cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. In a bowl, mix cooked quinoa with feta cheese, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each squash half with the quinoa mixture, dividing it evenly between the two.
5. Place the stuffed squash on a baking sheet and roast for 45-50 minutes or until tender and caramelized.
6. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Tatume Squash Soup with Coconut Milk
This creamy soup is a perfect blend of sweet and savory flavors, making it a delicious addition to any meal.
Ingredients:
– 1 medium Tatume squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cubed squash, cumin, smoked paprika, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the squash is tender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 30-35 minutes
Fried Tatume Squash Blossoms with Ricotta
Fried Tatume Squash Blossoms with Ricotta Recipe
This sweet and savory recipe is a perfect blend of flavors and textures, combining the delicate taste of squash blossoms with the richness of ricotta cheese.
Ingredients:
– 4-6 tatume squash blossoms
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup whole milk ricotta cheese
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. Rinse the squash blossoms with cold water and pat dry with paper towels.
2. In a shallow dish, mix together flour, salt, and pepper.
3. Dip each squash blossom into the flour mixture, coating evenly.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Fry the coated squash blossoms for 2-3 minutes on each side, or until golden brown.
6. Using a slotted spoon, remove the fried squash blossoms from the oil and place on paper towels to drain excess oil.
7. In a small bowl, mix together ricotta cheese and lightly beaten egg.
8. Stuff each fried squash blossom with about 1 tablespoon of the ricotta mixture.
9. Serve immediately and enjoy!
Cooking Time: About 10-12 minutes (depending on frying time)
Tatume Squash and Tomato Gratin
This recipe combines the natural sweetness of Tatume squash with the tanginess of fresh tomatoes, all wrapped up in a crispy gratin topping. Perfect for a cozy evening meal or as a side dish to impress your guests.
Ingredients:
– 2 medium Tatume squash, peeled and sliced into 1/4-inch thick rounds
– 3 large ripe tomatoes, diced
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup breadcrumbs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Arrange the squash slices in a single layer in a baking dish. Top with the cooked onion mixture, diced tomatoes, and grated cheese.
5. Sprinkle breadcrumbs evenly over the top.
6. Season with salt and pepper to taste.
7. Bake for 35-40 minutes or until the squash is tender and the top is golden brown.
Tatume Squash and Shrimp Stir-Fry
A flavorful and nutritious stir-fry dish that combines the sweetness of Tatume squash with succulent shrimp, perfect for a quick weeknight dinner.
Ingredients:
– 1 medium Tatume squash (about 1 lb)
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Cut the Tatume squash into 1-inch cubes.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
3. Add garlic and cook for 30 seconds, until fragrant.
4. Add shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Add Tatume squash to the skillet and stir-fry for 3-4 minutes, until tender but still slightly firm.
6. In a small bowl, whisk together soy sauce and oyster sauce (if using). Pour over the squash and shrimp.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions and serve immediately.
Cooking Time: 15-20 minutes
Tatume Squash Pickles with Dill and Garlic
Add a tangy twist to your meals with these flavorful pickles made from Tatume squash, dill, and garlic. Perfect for snacking or as a side dish.
Ingredients:
– 2 medium Tatume squash
– 1 cup (250ml) white vinegar
– 1/2 cup (125ml) water
– 1/4 cup (60g) granulated sugar
– 2 tbsp (30g) pickling salt
– 2 tsp dried dill weed
– 1 tsp garlic powder
– 1/4 tsp turmeric
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the squash in half lengthwise and scoop out seeds.
3. Place squash on a baking sheet, cut side up, and roast for 30 minutes.
4. In a large bowl, combine vinegar, water, sugar, pickling salt, dill weed, garlic powder, and turmeric.
5. Add roasted squash to the bowl and let it sit at room temperature for 24 hours, stirring occasionally.
6. Store pickles in an airtight container in the refrigerator.
Cooking Time: 30 minutes + 24 hours
Tatume Squash and Poblano Enchiladas
Savor the flavors of Mexico with this vibrant and flavorful dish, combining tender tatume squash and poblanos with rich enchilada sauce.
Ingredients:
– 2 medium tatume squash, cooked and diced
– 4 poblano peppers, roasted and chopped
– 8 corn tortillas
– 1 can (10 oz) enchilada sauce
– 1/4 cup shredded queso fresco or Monterey Jack cheese
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, combine squash, poblanos, and enchilada sauce. Cook over medium heat until the sauce thickens slightly.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble enchiladas by spooning squash mixture onto each tortilla, leaving a small border around edges. Roll up and place seam-side down in a baking dish.
5. Pour remaining sauce over enchiladas and sprinkle with cheese.
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Tatume Squash Hash with Crispy Bacon
Tatume Squash Hash with Crispy Bacon Recipe
Get ready to delight your taste buds with this sweet and savory hash, featuring tender Tatume squash and crispy bacon.
Ingredients:
– 1 large Tatume squash (about 2 lbs), peeled and cubed
– 6 slices of thick-cut bacon
– 2 tablespoons of olive oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Optional: chopped fresh herbs like parsley or thyme for garnish
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Toss the squash cubes with 1 tablespoon of olive oil, salt, and pepper on the prepared baking sheet. Roast in the preheated oven for about 30-40 minutes, or until tender and caramelized.
4. While the squash is roasting, cook the bacon slices in a skillet over medium heat until crispy. Remove from heat and set aside.
5. In the same skillet, add the remaining tablespoon of olive oil. Add the diced onion and minced garlic; sauté until softened, about 3-4 minutes.
6. Combine the roasted squash, cooked bacon, and sautéed onion mixture in a large bowl. Season with salt and pepper to taste.
7. Serve warm or at room temperature. Garnish with chopped fresh herbs, if desired.
Cooking Time: About 45-50 minutes
Tatume Squash and Chickpea Curry
This vibrant curry combines the sweetness of tatume squash with the earthiness of chickpeas, all wrapped up in a flavorful blend of Indian spices. A perfect vegetarian option for a quick and satisfying meal.
Ingredients:
– 1 medium tatume squash (about 2 lbs), peeled and cubed
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, paprika, salt, and pepper. Cook for 1 minute.
4. Add squash and chickpeas. Stir to combine.
5. Pour in coconut milk and stir to coat.
6. Bring to a simmer, then reduce heat to low and cook until squash is tender, about 20-25 minutes.
Cooking Time: 20-25 minutes
Tatume Squash Fritters with Spicy Aioli
Get ready for a flavorful and crunchy treat that combines the sweetness of tatume squash with the spiciness of aioli.
Ingredients:
– 1 large tatume squash, peeled and grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup olive oil
– 2 eggs
– Spicy Aioli (see below)
Spicy Aioli:
– 1/2 cup mayonnaise
– 2 tablespoons hot sauce (e.g. sriracha)
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a bowl, combine grated squash, flour, cornstarch, salt, and pepper.
2. Add olive oil, eggs, and mix until a thick batter forms.
3. Heat about 1/2 inch of oil in a non-stick skillet over medium heat.
4. Using a spoon, drop small amounts of the squash mixture into the oil.
5. Fry for about 3-4 minutes on each side, or until golden brown.
6. Drain fritters on paper towels and serve hot with Spicy Aioli.
Cooking Time: 15-20 minutes
Tatume Squash and Goat Cheese Tart
Tatume Squash and Goat Cheese Tart Recipe
This sweet and savory tart combines the natural sweetness of Tatume squash with the creamy richness of goat cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 large Tatume squash, peeled and thinly sliced
– 1 sheet puff pastry, thawed
– 8 oz goat cheese, crumbled
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. Arrange squash slices on one half of the pastry, leaving a 1/2-inch border around the edges.
4. Top squash with crumbled goat cheese and drizzle with olive oil.
5. Fold the other half of the pastry over the filling, pressing gently to seal.
6. Brush pastry with a little water and cut a few slits in the top for steam to escape.
7. Bake for 35-40 minutes or until golden brown.
Summary
Get ready to feast on the creamy, dreamy flavor of tatume squash this summer! From classic dishes like roasted tatume squash with parmesan and herbs, to innovative recipes like tatume squash blossom quesadillas and spicy sautéed tatume squash with chorizo, there’s something for everyone. This collection of 18 creamy tatume squash recipes is sure to impress your friends and family. Whether you’re in the mood for a hearty soup or a light and refreshing salad, these recipes will inspire you to get creative in the kitchen.