We've waited for the first squash of the season and we finally got it! This Tatume squash (also called Calabacita) weighed in at just over half a pound. This Mexican native vining variety takes up space, but it produces lots of edible blooms and fruit- plus it's more resistant to the squash bore.
Our favorite "go-to" recipe for any summer squash variety is pan seared and dressed with a mixture of olive oil, lemon juice, garlic, and mint with a touch of salt and pepper. This recipe can be found in Fresh Food Fast by Peter Berley. Here's the recipe for "Pan-Seared Summer Squash with Garlic and Mint" along with a review of the cookbook. https://gourmania.com/fresh-food-fast-delicious-seasonal-vegetarian-meals-in-under-an-hour/