It’s time to make one last push to use up that summer produce. Officially we still have over a month of summer left, but with the unseasonably cool weather and school starting back this week, it feels like fall has already arrived. I’m almost ready to start making room for apples, sweet potatoes, pumpkin, and butternut squash.

In South Carolina, the most popular squash to cook with is yellow squash, sometimes called summer squash. It’s very similar to zucchini, except I find it to have a sweeter taste.

If you have a glorious bounty of yellow squash in your garden, you might want to think about adding squash to your hush puppies. It produces a wonderfully tender and moist hush puppy with just enough sweetness.

Recipe Tip

Be sure to steam the squash until it’s really soft so that you can mash it up well. This way it will melt into the batter as the hush puppies cook and you won’t have noticeable chunks of squash, just the flavor of squash.

Storage

Hushpuppies are best eaten the day they are made. They can be stored in an airtight container in the refrigerator for 3 days and reheated in an air fryer or oven to crisp them up again.