September can’t decide which season it is: one minute it’s crisp and cool and apple cider donuts call my name. The next minute it’s hot again and I silently judge all those other people stashing pumpkin everything into their shopping carts.
This in-between time puts me on a seasonal teeter-totter. There’s something inside me that’s really ready for what’s next, so in the cool of the morning I pull on a light sweatshirt and pair it with shorts, convincing myself it will be chilly enough to warrant my wardrobe choice. I head into my day wanting to make apple crisp and pumpkin bars and cider braised short ribs with sweet potatoes; I want to debate whether apple orchards trump pumpkin patches; and I want to order my Chai tea lattes extra hot. But none of that sounds appealing when it hits 88 degrees outside.
But oh, this Scalloped Summer Squash. It’s the perfect culinary bridge between the best of the summer season and comforting fall favorites. I don’t pine after pumpkin when I make it. I’m able to be perfectly present to the moment I’m in, right now. It points back to the beauty and bounty of summer and promises the warmth and wealth of fall.
It is a reminder of “back when” and “until then” in more ways than one. I used to cook with mainstream ingredients: back then I would have layered the squash with whipping cream and Gruyere; I might have added some breadcrumbs for crunch, and you know butter would have been involved somehow. Someday I’ll be able to cook with dairy again, but until then I’m finding ways to use what I have available right now to feed us well. I may be using uncommon ingredients this season, but there’s always something familiar from last season to combine them with. This casserole proves it.
Summer squash is a summertime staple, one that is still widely available during September. The stunning colors of the squash snuggle up beneath a warm blanket of velvety vegan cream sauce made with coconut milk and nutritional yeast, then topped with a little fresh thyme. The result is comfort food September is can be proud to call its own–but one taste and I bet you’ll make it all year, because oh, dear friends–it’s that good.
Of course the first time I made it I wondered whether my people would pout about a cheeseless casserole without noodles. I expected them to protest, but to my shock and delight they devoured every last bit of it.
I made it again last night and I paired it with pan-fried pork chops. When Mia came home for dinner, she walked in the door and and inhaled deeply, asking with a smile on her face, “Oh, mom–did you make that squash thing again? Ooh, and pork chops? Yay. This will be the best dinner ever.”
Back when and until then collided in a delicious, dairy free moment that had me celebrating the right here and the right now. I hope it helps your family do the same.