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
#vegetarian #thanksgiving #thanksgivingdish #side #squash #kabocha #zucchini #savory #spicy #holiday #dinnerparty
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