Don’t Throw Away Those Squash Leaves!

One of the things I’m learning on my gardening journey is that sometimes the garden gives you more than you expect. This week, instead of harvesting squash or zucchini, I decided to try something a little different—I cooked the leaves!

I picked several healthy leaves from my squash and zucchini plants and brought them inside. After washing them thoroughly, I carefully removed the leaves from the prickly stems and vines. If you’ve ever handled squash plants, you know those little prickles are no joke!

For seasoning, I kept it simple:

• Squash and zucchini leaves
• 1 small onion, chopped
• 1 tablespoon red palm oil (olive oil works just as well)
• Salt and pepper to taste
• 1 teaspoon Maggi seasoning

I placed everything in my crock pot and cooked it on low for about 3 hours, or until the leaves reached the tenderness I wanted.

The result was surprisingly delicious! The leaves cooked down much like other greens and absorbed the flavors beautifully. It’s a great way to use more of the plant and find blessings in things we usually throw away.