This is a good way to use up the abundance of summer squashes.
3-lbs summer squash
4 or 5 fairly large garlic cloves, unpeeled
1 large onion
1 t salt
2 T vegetable oil, plus extra for baking pan
1/2 c packed basil or mint leaves
1/2 c packed parsley leaves
2 T lemon juice
1/4 to 1/2 c heavy cream, or sour cream, or silken tofu
salt and pepper, to taste
1. Preheat oven to 375ºF. Wash squash and half. If you have squash of different sizes, cut the larger ones so that all the squash are about the same size. Put cut side down in a single layer in an oiled roasting pan.
2. Distribute unpeeled garlic among squash. Peel and quarter onion and add to the pan. Sprinkle with the 1 t of salt, then drizzle with oil.
3. Bake until the the squashes are very soft, 1 to 1-1/2 hours. Using a brush or large spoon, baste several times with cooking juices. Remove from oven.
4. When garlic is cool enough to handle, peel. Place basil and parsley in a food processor. Add the warm vegetable and garlic mixture and process to a smooth puree, scraping down the side of the bowl as needed. With motor running, add the 2 T lemon juice, then slowly drizzle in the cream, stopping to taste and to adjust the amount for flavor and thickness. Add salt, pepper, and more lemon juice, if needed.