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We are in the middle of another garden and harvest season, and as usual, we have an abundance of yellow crookneck squash. After enjoying some fresh every week, we still have dozens of yellow squash to preserve for the rest of the year.

Typically, the only way I like to put up yellow squash is dicing, blanching, and freezing to use for squash casserole later on. This year, though, I’m excited to try a few new ways to preserve our squash.

This Summer Squash Curry Sauce is what I’m most excited about because after experimenting with easy curry recipes for my new teen cookbook, it’s now one of my favorite dishes to enjoy at home or out of the house. 

While I really like the jarred curry sauce I was getting at the store, being able to make a homemade sauce not only saves me money, this version is also packed with extra vitamins and nutrients thanks to the addition of the squash, carrots, and homemade chicken stock.

Summer Squash Curry Sauce

I have been making pot after pot of this squash curry sauce, then blending it in my Vitamix until it’s perfectly smooth. However, after the blending the first batch, I realized that for the foreseeable future (or maybe forever?), my Vitamix carafe will be stained yellow thanks to the turmeric.

You’ve been warned.

I really like using my enameled dutch oven pot for jobs like this because the large surface area and deep sides are perfect for sautéing and then simmering soups and sauces. I was even able to make a double batch in it without a problem.

When I was taking the pictures for this recipe (in the middle of canning, freezing, & dehydrating), I did not have some of our favorite extra toppings for curry. Things like fresh cilantro, minced red onions, and chopped peanuts are delicious on curry, but thankfully, it’s still quite good with lightly salted sunflower seeds and a dollop of homemade Greek yogurt.

White rice is an easy go-to base for curry and it’s easy enough to make a quick batch in the Instant Pot:

Instant Pot White Rice (how I do it): 

• pour a cup of water in the bottom of the Instant Pot pot
• rinse 2 cups of rice in a strainer until the water runs clear, then transfer to a round ceramic baking dish (that fits in the Instant Pot)
• pour 2 1/4 cups water in with the rice, then cover the bowl with a piece of foil
• set the covered bowl on the Instant Pot trivet, then transfer both to the pot
• cover the Instant Pot and cook on high pressure for 10 minutes
• let the pressure naturally release for 10 minutes before releasing any remaining pressure

To save this curry for later:

Freeze in 1 cup or 2 cup portions (I like to use my Souper Cubes trays for easiest measuring and freezing!) . 

Once frozen, transfer to a freezer bag, or even better, use a Food Saver to keep it in peak condition in the freezer. Be sure to label the bag with the date and contents (trust me, it will be harder to remember after a few months!).

Shop This Recipe :: 

• Cuisinart 7 Qt Enameled Round Casserole 
• 1.5 Qt Corningware Round Baking Dish
• Souper Cube Trays (Use my code THISPILGRIMLIFE10 for 10% off!)
• Food Saver Vacuum Sealer (using this all summer for anything I freeze from the garden)

More Like This ::

• Putting Up A Garden Harvest: Tips, Recipes, & Resources
• Garden Fresh Pasta Primavera
• Rosemary Parmesan Squash Casserole

Summer Squash Curry Sauce (Freezer Friendly!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Lisa @ This Pilgrim Life
• Cook Time: 40 minutes
• Total Time: 40 minutes

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Description

Delicious homemade curry sauce that uses yellow summer squash and carrots for an extra richness in nutrients and flavor! It also freezes well to enjoy all year long.

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Ingredients

• 2 tbsp ghee or olive oil
• 1 cup diced yellow onion
• 4 fresh garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp tomato paste
• 2 cups chopped carrots, about 4 medium carrots
• 6 cups diced yellow squash
• 1 tsp kosher salt
• 3 tbsp curry powder*
• 4 cups chicken stock

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Instructions

1. Heat a large dutch oven over medium heat. Add the ghee or oil, then when it is melted and shimmery, stir in the chopped onions. Sauté the onion for about 3-5 minutes, until the onions are beginning to soften and look translucent. Stir in the minced garlic and ginger, and allow them to cook for about one minute before stirring in the tomato paste. Stir well until the ingredients are well-incorporated.
2. Add the squash, carrots, curry powder, and salt to the pot. Again, stir well until everything is well-incorporated. Pour in the chicken stock.
3. Increase the heat to medium-high and bring the mixture to a simmer. Return the heat to medium and cook the sauce at a low simmer for about 20 minutes, until the vegetables are tender and the sauce is very fragrant.
4. Remove the pot from the heat. Use an immersion blender to mix the sauce until smooth, or carefully transfer the sauce to a high-powered blender and blend until smooth.
5. To serve, warm 2 cups of curry sauce with 1 cup of coconut milk. Simmer with chicken, peas, peppers, etc. Pour over rice or serve with naan. Top with fresh cilantro, toasted sunflower seeds, a dollop of plain Greek yogurt, and/or minced red onion.

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Notes

Homemade Madras Curry Spice Mixture:

4 1/2 tsp ground fenugreek
4 1/2 tsp ground cumin
5 tbsp ground coriander
4 tbsp turmeric
1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp cayenne pepper
2 tsp fresh ground black pepper

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The links below may be affiliate links, meaning I earn a small compensation at no extra cost to you. See my full disclosure policy here. 

We are now officially in summer cookout season and I have a new favorite side dish to share with friends! Summery corn soufflé made with caramelized onions and gruyere cheese. It’s been a big hit with all our friends (which is good, because a dish like this, rich with lots of cream and butter, is made to be shared!)

I adapted this recipe from one of my favorite summer cookbooks– Deep Run Roots. I looooove flipping through the chapters that are organized by seasonal produce because they not only contain delicious recipes, they’re also packed with interesting tidbits about the history and characteristics of each fruit or vegetable.

The corn soufflé in her corn chapter is a sweet dessert, though, and I wanted a savory side. I adapted the recipe to cut out the sugar and include onions and a flavorful cheese (gruyere is my preference here, but you can also use sharp cheddar). The end result is everything I hoped it would be. 

Summer Corn Soufflé

Besides being delicious and feeding a crowd, this corn soufflé is made with staple ingredients in my kitchen. As someone who loves an impromptu gathering, and also waiting until the last minute, it’s really helpful when a recipe does not require a trip to the store for special ingredients.

Of course, this is also helpful for the sake of my grocery budget too, which these days I’m being particularly mindful of.

A few weeks ago, I made this recipe for my son’s backyard birthday cookout. Before that, I brought it to the park to share with our Wild & Free friends for a family cookout. The corn soufflé is tasty both hot and fresh out of the oven, and warm or room temperature as so often happens in potluck situations.

(The birthday party was so sweet and fun! In addition to the corn soufflé, we cooked hot dogs and s’mores over the fire, and had lots of chips and dip, grapes, and homemade lemonade).

I hope that your summer is full of tasty food and gathering with friends! Keep this recipe in mind for your next potluck, and check out the other ideas below. As always, I love to hear back after you’ve tried a recipe, so come back and leave a comment, or tag me on social media (@thispilgrimlife)!

More Summer Cookout & Potluck Favorites ::

• Rainbow Coleslaw
• Simple Homemade Lemonade
• Simple  Summer Pasta Salad
• Instant Pot Corn on the Cob
• Roasted Zucchini Spears with Secret Sauce

Summer Corn Soufflé

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Lisa @ This Pilgrim Life
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 10-12 servings
• Category: Side Dish

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Description

Slightly sweet with hints of caramelized onions and flavorful cheese, this corn soufflé is a perfect side dish for summer cookouts, potlucks, and gatherings!

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Ingredients

• 4 cups frozen corn, thawed & divided (sweet yellow, white, or a mix of both)
• 2 cups heavy cream, divided
• 1/2 teaspoon kosher salt
• 12 tablespoons unsalted butter, divided
• 1 cup minced yellow onion
• 1 cup flour
• 1 tablespoon baking powder
• 1 cup shredded cheese, gruyere or cheddar
• 4 eggs, separated

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Instructions

1. Preheat oven to 350. Lightly grease a large baking dish.
2. In a small saucepan, bring 2 cups of corn, 1 cup of heavy cream, and the kosher salt to a low simmer. Simmer for 5 minutes. Carefully transfer the hot mixture to a blender and blend on medium-low speed until the mixture is mostly smooth and creamy. Set aside until step 5.
3. In a 10″ skillet, melt 4 tablespoons of the butter over medium heat. When the butter is melted, add the minced onion. Saute for about 10 minutes, until the onions are translucent and just beginning to brown, stirring only once or twice.
4. To the onions, stir in the flour and baking powder. Mix in the remaining cup of heavy cream with a whisk. Reduce the heat to medium-low. Slice the remaining 8 tablespoons of butter into 8 pieces, then add them to the mixture in the pan. Stir continuously until the butter is melted and the mixture is smooth and even.
5. Remove the pan from the heat. Stir in the blended corn mixture (from step 1), the shredded cheese, and the remaining 2 cups of corn. Separate the eggs– adding the yolks to the pan, and the whites to a mixing bowl. Whip the egg whites until soft peaks form. Once the soufflé mixture in the pan is well-blended, fold in the whipped egg whites.
6. Transfer the mixture to the prepared baking dish. Bake in preheated oven for 30 minutes.

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Notes

My favorite combination for this soufflé is blending white corn and keeping the yellow corn whole, with gruyere cheese mixed in. However, the soufflé is delicious with all yellow corn and cheddar cheese too. I love the versatility of this recipe, and the use of almost all staple kitchen ingredients, making it a great option for a last minute cookout or potluck addition.

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I have lived in the southern part of the United States for nearly all of my life, but it wasn’t until the last several years that we started enjoying a traditional New Year’s dinner together as a family. We love traditions, food history, and cooking from scratch, so this meal seemed natural for us to incorporate into our New Year’s Day routine.

(We also started a short family hike on New Year’s day that I’m really hoping to continue too!)

Whether or not these foods actually bring you luck isn’t exactly the point. It’s just fun to have that tether to the past, and to celebrate the start of something new– especially with foods as delicious as these.

Traditional New Year Dinner Ideas

These are southern lucky foods, but you can also find traditional New Year’s dinner ideas from other cultures too, like grapes (Spain), tamales (Mexico), marzipan pigs (Germany), long noodles (Japan), pomegranates (Greece), herring (Poland), and King Cake (all over the world).

In the U.S. south, traditional New Year’s Day foods represent prosperity and good fortune: 

• greens represent green money
• black eyed peas (and other beans) represent coins and wealth
• pork represents good fortune
• cornbread represents gold 

We make each of these dishes (they pair perfectly!), but of course, you can choose how many with which you want to start the year. I’ve included recipes for cornbread, skillet garlic greens (quick and easy to make with spinach or swiss chard), and collard greens (my FAV, made so much easier and faster in the Instant Pot).

I didn’t include recipes for bacon, because, it’s bacon. You got this.

After the individual recipes, I have also included recipes for dishes which use the various components together. The Potlikker Gumbo is DELICIOUS, and would be a great way to bring everything together for one super-fortuitous New Year’s Day dinner.

(My family recipe for fried chicken is included too in case anyone wants to skip the pork and enjoy an alternative southern main that pairs well with greens and black-eyed peas).

Happy New Year’s Day! I hope 2023 is a great year for you, full of good fortune and prosperity! 

New Year’s Day Recipes

Skillet Cornbread

We enjoy this cornbread year-round. It’s so tender and delicious, gluten-free, and only dirties one bowl. Highly recommend using a cast iron skillet!

Instant Pot Collard Greens

Collard greens are so tasty, not to mention, so good for you too. Making them in the Instant Pot cuts down a lot of the cooking time, without sacrificing flavor or texture.

Sauteed Garlicky Greens

We can never make enough greens because everyone always devours them! These make a great weeknight side dish, just don’t skimp on the garlic.

Collard Green Wontons

If you prefer a tasty appetizer with greens, these wontons are fried to perfection. Stuffed with tender collards and cream cheese, they’re easy to please for everyone.

Southern Black Eyed Peas

This recipe from Grits and Pinecones is the general method we use to make our black eyed peas– dried peas soaked overnight, then simmered on the stove in a flavorful stock complete with ham bones.

Complete Dishes :: 

Pan Fried Pork Chops with Onion Bacon Gravy

Pork chops pan fried to perfection, served with a savory gravy. This is another perfect pairing with greens, cornbread, and beans.

Potlikker Gumbo

All the fortune in one easy bowl! Just add some beans to keep the odds in your favor.

Pan Fried Chicken Tenders

Not a fan of pork? Keep the cornbread, greens, and beans, and make a batch of pan fried chicken tenders. This is my family recipe, made simpler and easier in a shallow pan.

Do you have a traditional dish or meal you eat on New Year’s Day? I’d love to hear about it!

If you use these recipes to celebrate, tag me @thispilgrimlife so I can see and celebrate with you.

Happy New Year’s!

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