how to use goldbar squash

It’s summer. Summer!

With summer comes an influx of fruits and vegetables, the ones we have been yearning for all year long. Remember how bleak January seemed? Now, every time we go to the farmstand, I feel a little overwhelmed. I want all of it.

Many have written to us, asking for help with unfamiliar vegetables and fruits. Maybe you have a CSA and new produce arrives in that box every week. Maybe you’re exploring farmers’ markets and you want to try something you’ve never eaten before. What do you do with it?

We’re going to do some brief videos about some of the produce we love the most. Today, it’s goldbar squash (and that’s also spelled gold bar squash).

(Video was edited by the amazing Debra and Rod at Smith Bites Photography.)

What do you like to do with goldbar squash? We’d love to hear your cooking suggestions here.

12 comments on “how to use goldbar squash”

  1. Crystalanya

    I love goldbar squash. One of my favourite foods I’ve been devouring since moving to the States.. My dogs also love it. They each get their own or split one depending on the size. I love to put it in my salads raw. I throw it into stirfrys. I make a side salad that I chill and eat cold in the very hot summers of Minnesota: sautée kale, mushrooms, potatoes, goldbar squash, courgettes (aka zucchini), shallots and whatever herbs strike my fancy that day then put let cool and chill. I’ll also have it raw with chutney or mint raita. And I pickle it. But then again, I’ll pickle just about anything.

  2. nazilam

    As far as I can tell it is a well marketed compact summer squash. If it was too hot too cook, I would probably julienne it (leaving the with skin on) and do the same with common green summer squash. Toss it the squash with a lemon/olive oil dressing and lots of herbs (mint, savory, parsley), let it sit for an hour to blend and serve it for dinner. Tonight, I am going to make a Persian zucchini frittata with the first few summer squash I picked today.

  3. Cari

    So when a recipe calls for “yellow zucchini” this is what I use. I have actually never seen the name Goldbar Squash in print. I like to grill it along with some Zucchini and slather them with pesto just before serving. I also like it just steamed which of course if quite simple, maybe even boring.

  4. Heather BTV

    hmmmm…probably a dumb question, but is goldbar sqash the same as summer squash? The yellow summer squash that I’ve seen here in VT are shorter than a zucchini and have a round bulb-like end opposite the stem end. I’ve never seen the long skinny ones like you show in the video. But I use them in the same ways that you suggest. Just wondering if it’s a different variety. BTW, I’m loving the videos!! You guys are a riot!! thanks so much :)

  5. Carol W

    This is squash we grew up with here in the South. Usually we have what’s called “yellow crook-neck” squash, like Heather BTV describes. Dice them and some sweet onions, and cook them down in a little olive oil (or bacon drippings) with plenty of salt and black pepper. OR steam the diced squash, then layer in a baking dish with gf crackers (saltine-like ones) and butter. Pour a little milk over the top, and bake until lightly browned. OR scoop out the insides of squash that have been steamed whole, smash with butter, grated cheese, and gf breadcrumbs. Refill your “Dutch shoes” with the mixture and bake until lightly browned.

  6. Ina Gawne

    Such a lovely summer squash. I stir fry in EVOO with basil, parsley and cherry tomatoes a splash of good Balsamic. It is also nice grated in a salad with other lettuces, veggies and a fine vinaigrette. Tasty in a simple gratin too!

  11. Beverly

    We call this yellow squash. All these names. For some reason mine have gone crazy in my garden this year. So liked hearing the ideas you had. One that I grew up with that is very simple and everyone loves is:
    Chop squash into small chunks or slices, the size you had use 3 or 4 squash, then add a half of an onion chopped as well into a pot and cover with water. Bring to a boil and cook till pretty soft. Mash with a masher or fork after you drain off all the water. Add in about a half of cup cracker crumbs and about the same grated cheese. Add salt, pepper and maybe a little garlic and it is good to go. Just stir all together and allow to heat through. So quick and easy and really yummy. You can use whatever cheese you want to change it up. Kids love it. Like macaroni and cheese but with a vegetable. Of course you could use some kind of substitute cheese as well.

  12. Stephanie

    Slice it lengthwise in about 1/4 inch thick slices, toss the big slices with olive oil, lemon juice, fresh dill, s&p, and throw on the grill. Eat those straight, in tacos with beans (maybe use oregano instead of/with dill), or wrapped around pieces of grilled Haloumi cheese. We’ve gotten a total of 5 pounds in 2 weeks through our CSA of zucchini, crooknecks, and those funny ones that go from yellow to green 2/3 of the way down. No problem eating them!

    Also, 101 Cookbooks has an amazing Buttermilk Farro salad that I’ve made with brown rice instead of Farro. Great way to use raw squash.

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