The Great Summer Squash Invasion: Lessons from Our Garden

Last summer, our garden’s squash harvest was, to put it mildly, underwhelming. I remember staring at the meager handful of squashes and thinking, “Next year, we’re going all out.” And we did. This year, we planted a few more plants, just to be safe. But little did we know that the squash gods would smile upon us so generously that now, even our chickens are starting to give us the side-eye whenever we approach with another armload of squash.

So, here we are, knee-deep in summer squash, wondering what on earth to do with it all. But rather than let the abundance overwhelm us, I’ve decided to embrace the challenge—and maybe even have a little fun along the way. After all, when life gives you too much squash, it’s time to get creative!

The Abundance Conundrum:

It started with just a few plants, a hopeful response to last year’s lackluster harvest. But as it turns out, squash plants don’t just bounce back—they explode. Now, our kitchen counters are overflowing, our neighbors are politely declining our squash “gifts,” and even the chickens, who once eagerly pecked at every offering, seem to be developing a taste for anything but squash.

But instead of letting this squash invasion get the best of us, I’m taking it as an opportunity to get creative in the kitchen—and to share a few ideas with you.

Tip 1: Master the Art of Disguise

When you’re dealing with an overabundance of squash, the key is to get sneaky. I’ve started grating it into everything—from morning pancakes to evening meatloaf. It adds moisture, a touch of sweetness, and a stealthy serving of veggies that even the pickiest eaters won’t notice. And yes, I’ve even managed to work it into desserts. Chocolate zucchini bread? Meet your new best friend: chocolate squash cake. (Trust me, it works!)

Tip 2: Host a Squash Swap

If you’re drowning in squash, chances are your gardening friends are too. Why not organize a squash swap? Everyone brings their surplus produce, and you can trade it out for something new and exciting. We hosted one last weekend, and I came away with homemade bread, fresh herbs, and a bottle of wine—perfect for toasting to the end of squash season (if it ever ends).

Tip 3: Get Creative in the Kitchen

I’ve had to get a bit more adventurous with my cooking lately. One of my new favorites? Squash chips. Thinly slice your squash, toss with a little olive oil and salt, and bake until crispy. They’re surprisingly addictive! We’ve also been spiralizing our squash into “zoodles” for a light, low-carb pasta alternative, and stuffing the larger squashes with everything from quinoa to sausage for a hearty meal.

Tip 4: Embrace the Freeze

When you’ve had your fill of fresh squash, don’t forget that your freezer is your friend. I’ve been slicing, blanching, and freezing squash for later use in soups, stews, and casseroles. Come winter, when the garden is a distant memory, I know I’ll be glad to have a taste of summer ready to go.

Recipe: Summer Squash and Chicken Casserole

Since even our chickens seem to be tiring of squash, I figured it was time to bring the two together in a dish that the whole family can enjoy. (Don't fret - none of our chickens was harmed in the process.)

This casserole is comfort food at its best—creamy, cheesy, and packed with squash. 

Ingredients:

• 4 cups sliced summer squash
• 2 cups cooked, shredded chicken
• 1 onion, diced
• 1 cup sour cream
• 1 can cream of chicken soup (we prefer homemade - but this is an easy swap)
• 1 cup shredded cheddar cheese
• 1 cup breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. In a large skillet, sauté the onion until soft. Add the sliced squash and cook until just tender.
3. In a large bowl, mix together the sour cream, cream of chicken soup, and shredded chicken. Add the sautéed onions and squash, and stir to combine. Season with salt and pepper.
4. Pour the mixture into the prepared baking dish. Sprinkle the cheddar cheese over the top.
5. In a small bowl, combine the breadcrumbs with the melted butter, then sprinkle over the cheese.
6. Bake for 30-35 minutes, until the casserole is bubbly and the topping is golden brown. Serve hot.

What have we learned from the Squash Invasion? 

So, yes, we may have gone a bit overboard with the squash planting this year, but I’ve learned that there’s always a way to turn an abundance into an opportunity. Whether it’s sneaking squash into every meal, swapping it with friends, or whipping up a comforting casserole, there’s no need to let this bountiful harvest go to waste. And who knows? By the time winter rolls around, I might even be looking forward to next summer’s squash season… just maybe with a few fewer plants.