Summer is squash growing season, and why not pair your squash with feminist discussions at the dinner table? Or at least try this delicious and refreshing salad that will keep you cool in this hot summer month.

Squash is considered to be one of the oldest known crops, in some archeological sites in Mexico it is estimated that they were harvesting crops 10,000 years ago. They were most likely used as containers because of their hard shells at the time, but slowly became a staple of diet in the Americas. There are all kinds of different squash species from the fall gourds and pumpkins to winter versions, but the summer kind makes the perfect salad.


1 ½ pounds zucchini and yellow squash

1 handful of mint leaves

½ cup goat cheese

olive oil





  1. Heat a large skillet over medium-high heat. Add oil and swirl to coat the skillet.
  2. Cut the squash into medallions
  3. Add the squash and zucchini to the skillet
  4. Add a pinch of salt and ¼ teaspoon of pepper to the skillet
  5. Stir until tender for about 5 minutes
  6. Remove from heat and stir in mint leaves and goat cheese

About the author

Alice Cash is the Marketing Manager for Jubilance by day and an award winning Theatre Director by night.  Leading the podcast Weekly Woman, she loves her candid conversations with women from all over the world about how they live and the amazing things they are doing to make a difference. Alice is also the editor of the bi-monthly newsletter the Jubilee, a blog dedicated to the power of female wellness especially concerning menstruation.  She’s worked in France creating theatre pieces and taught drama and filmmaking to women and children in Haiti.  She graduated from Georgetown University and holds two master degrees from NYU and The New School.  Alice has traveled to  40+ countries, including Tibet.  She is a New Yorker and can often be found in Central Park, searching out the best bubble tea, or directing a play, you never know where she’ll show up. @alicesadventuresinwonderworld
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