Making dinner for my kids is always a balancing exercise: how do I get them to try new, delicious produce that I love while also satisfying their craving for mac and cheese? This simple squash salad is one of my favorite ways to get them to try new things, like new-to-them grains and seasonal produce. I paired pattypan squash from the farmers market with fresh herbs and corn for a flavorful dish with a refreshing crunch that yes, both I and my kids loved. Plus, the leftovers made a fast, easy lunch the next day!
Ingredients
1 large yellow onion, diced
2 green peppers, diced
1 large pattypan squash, diced
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup bulgur
1 ear of corn or 1 cup cooked corn
2 tablespoons chopped parsley
2 tablespoons chopped cilantro
For the dressing
½ lemon, juiced
1 garlic clove, grated
Directions
Preheat the oven to 450°F.
Combine the onion, peppers, and squash in a large bowl. Top with olive oil, salt, pepper, and garlic powder, and mix to combine so everything’s covered.
Spread the squash mixture on a baking sheet lined with parchment paper and bake for about 50 minutes, until the vegetables are brown on top.
Meanwhile, cook the bulgur according to package directions and place it in a large bowl.
Add the corn to the bowl. Once the squash mixture is ready, carefully add it to the bowl with the rest of the ingredients while it’s still hot.
Stir in the cilantro, parsley, lemon juice, and garlic clove while it’s hot. Serve warm.
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