Summer Squash (Pumpkin) recipes

Summer squash cut into half-moons, tossed with garlic and herbs, roasted at high heat until caramelized and tender. It sounds simple because it is, and it's one of the most satisfying vegetable sides you can put on the table in under 30 minutes. Serve with everything.

A peak-summer side dish that celebrates everything coming ripe at once. Diced squash and fresh corn sautéed with butter, finished with basil and a squeeze of lime. The corn provides sweetness, the squash soaks up the butter, and the basil brings everything together. Ready in 15 minutes.

Golden, crispy fritters made from grated summer squash, feta, and herbs. The key is squeezing as much water out of the grated squash as possible — do this and you get crispy fritters, skip it and you get soggy pancakes. Served with cool herb yogurt, they're perfect for brunch or as a light summer lunch.

Raw summer squash shaved into long, translucent ribbons with a vegetable peeler, then dressed with bright lemon, olive oil, mint, and Parmesan. No cooking required, completely seasonal, ready in ten minutes. The squash turns out silky and fresh — completely different from cooked.