top of page
Writer's picturebrkt-ברקט

Kabocha Squash Stuffed With Corn And Zucchini

It is nearing the middle of November and even though the weather is still pleasant, the days are definitely getting shorter. And when the daylight starts to diminish I want to make something that reminds me of the color of the sun. For that I always turn to squash.


I learned a very long time ago from Marian Morash's Victory Garden Cookbook, that squash (both winter and summer varieties) are true chameleons. They can mirror their surrounding - taste similar to their orange/yellow cousins like carrots or yams in a dish - or they can complement them by tasting entirely different. They take well to savory spices and to sweet spices. You can make a cake or a fritter or a soufflé. The possibilities are endless.


This recipe is vegetarian - both sweet and savory - but it could easily be turned into a meat dish by adding ground beef or into a vegan dish by eliminating the butter and the cheese.



BT's Kabocha Squash Stuffed With Corn And Zucchini


Ingredients:

For Shell:

1 small kabocha squash

1 tablespoon olive oil

1 tablespoon honey

1/8 teaspoon peperoncino flakes

1/4 teaspoon dry thyme

kosher salt

grated mace

For Filling:

2 ears sweet white corn

4 spring onions

1 medium zucchini - any variety

1 tablespoon olive oil

1 teaspoon butter

2 cloves garlic

1 chili - seeds and veins (can omit if you don't like spice)

1 small bunch cilantro - finely chopped

1/2 cup (40 grams) emmental

4 tablespoon panko

kosher salt

ground black pepper


Directions:

Preheat oven to 400 F. (200 C.)

Cut kabocha squash in half - horizontally

Remove seeds and place halves in baking dish

Sprinkle squash sides with kosher salt

Pour 1/2 tablespoon olive oil into each well of the squash

Add 1/2 tablespoon honey to each well

Mix oil and honey and spread over the entire surface

Sprinkle thyme and peperoncino flakes over halves

Bake in oven for 1 hour or until squash is just tender

While squash is baking:

Roast corn over open flame until it is charred on all sides

Finely dice zucchini and spring onion

Add olive oil to frying pan

Bring flame to medium low

Add garlic

Add zucchini and spring onion

Sauté 2 minutes

Add salt and 3 grinds black pepper

Remove kernels from corn cob

Finely dice chili

Add corn and chili to pan

Sauté 2 minutes

Remove from flame and add contents to a bowl

Add panko, cilantro, butter and cheese

Mix thoroughly

Remove squash from oven

Using a spoon remove liquid from the well of each half and place in cup

Fill the squash shells with the corn mixture

Pour the squash liquid over the stuffing

Return to oven for 20 minutes

Top should be brown and the cheese melted!


Enjoy! !בתיאבון








Comments


bottom of page