I love summer squash, but it’s so easy to overload with them because they are very abundant in the garden. Last year we drowned in summer squash and at one point I felt so overwhelmed all I could do is work squash into our meals for days at a time.
While I love squash, when you eat it day in and day out, it can get tiring.
We used some of our squash to make this really good Paleo spiced squash bread, used some for tacos (which were amazing!) then pickled the rest to make relish, which is super delicious on baked potatoes.
Squash is easy to freeze too, but I didn’t quite get that far with ours because I felt like throwing them all into relish was so much easier. I have heard they make great bread and butter pickles but I haven’t yet tried that… we are still finishing off pickles from last year.
This weekend we had a few pounds of squash to use up — I took my squash out of the fridge, pulled out my food processor, and shredded along with an onion and a single jalapeño. Deep down I had a feeling that relish might very well be a good idea for summer hamburgers thrown on the grill – especially because the weather is already perfect for firing up the grill.
This relish is the fastest & easiest way to use that bumper crop of yellow squash and free up space in your fridge. It’s pretty versatile too – if you aren’t into dumping it on a hamburger, you can eat it along with baked potatoes or grilled fish.
Or, I guess you could also eat from the jar by the spoonful too – since that’s what my oldest does with every other type of relish we have going on.