Many people consider squash a vegetable but it is actually a fruit! And with 15 different varieties, there are plenty of different types to choose between summer and winter varieties. You can find both summer and winter varieties all year long, but they get their names from the time they are ready for harvest. When you are picking a summer squash, look for its thin, tender skin and smell. While a winter squash will have a thick solid skin, and will feel slightly hollow.
Our best vegetarian entrée is Squash Ravioli- in the fall and winter served with roasted wild mushrooms, whole pecans and a sage-pecan truffle emulsion and in spring and summer served with a light roasted tomato sauce. Whether vegetarian or not, this beautiful dish will satisfy anyone’s taste buds.
Squashes are not just for autumn meals, or decorating for Halloween but have multiple purposes. Both winter and summer squashes have become great staples in meals replacing noodles and rice. For winter, a spaghetti squash is great with a classic tomato and meatball sauce, or pesto. Or use a summer squash like zucchini to replace the noodles in lasagna, or with a cashew cream sauce, or a raw heirloom tomato sauce like we did! This raw heirloom tomato sauce with zucchini pasta was wondering on a warm summers eve- and super easy to make. Here is how!
4 small-medium zucchini of all colors
3 heirloom tomatoes
2 handfuls of basil
1-2 Teaspoon of fresh thyme
2 Gloves of garlic
½ Cup Sun-dried tomatoes
3 Tablespoons of olive oil
1 Teaspoon of maple syrup
Salt and pepper to taste
1) Using a Julian peelers or mandolin slice the zucchini length wise
2) Blend everything except the zucchini in a food processor until sauce like
3) Place sauce on top of zucchini and top with parmesan cheese and/or olives and serve!
*View our menu here to cater your next event
*Share a picture of your zucchini pasta on Instagram and be entered to win a free picnic basket lunch. Just tag us in your picture and hastag #TrufflesCateringZucchiniPasta