The last of the summer squash
I came across these adorable little summer squash a a farm shop in East-Sussex. I stuffed them and served them with a nice and smooth tomato sauce. This is great as a starter or a main if you serve it with some pasta or bread. If you have some leftover stuffing, it's delicious to spread over bread, top with mozzarella and pop it in the oven!
Ingredients
4 summer squash
1 clove of garlic
basil leaves
1 small tomato
1 teaspoon of Ricotta
about 100 g minced beef/pork
Mozzarella
Freshly grated parmesan cheese
Seasalt and pepper to season
Tip: you can leave out the meat and substitute with Seitan for a vegetarian version.
Method
Preheat your oven at 180°
Take of the tops of the squash and keep them aside for decoration
Scoop out the flesh and cut finely with the garlic.
Put some olive oil into a heated pan (I always use cast iron) and add the squash and garlic.
Let the squash color a bit, season with pepper and salt and add the tomato.
Add the vegetables to the meat with some grated parmesan and mix together.
Finally add the Ricotta and stir so it is divided evenly.
Scoop the mixture into the squash, grate over some parmesan and finish of with the Mozzarella.
Now the stuffed summer squash are ready to go into the oven for about 45 minutes.
If you are doing the bruschetta, stale bread works best. The Italians use this dish to use the leftover stale bread in their pantry.
Just spread the leftover stuffing on the bread, finish of with some Mozzarella and put into the oven until the cheese has melted.
If you are serving the squash with a tomato sauce you could first top with some of that and then spread over the stuffing, lovely.
Enjoy!
A comforting recipe for seasonal produce at summer's end. The photo of the baked squash is so compelling. Delectable with savory fresh flavors.
ReplyDeleteFinding those little squash made my day, they were very yummie!
ReplyDeleteOh, I made stuffed clobe zucchinis not long ago. I stuffed them with pesto (home made) quinoa. Are you in England? I thought you were back in Belgium!
ReplyDeleteBack home, I wrote this in july but forgot to put it up ;) I read your post on the globe zucchinis when you posted it, it looked delicious. I eat a lot of quinoa so I will deffinately try it when I get my hands on globe zucchinis!
ReplyDeleteLovely seasonal dish Regula and an original starter ;-)
ReplyDeleteJust read this post, although things are feeling distinctly more wintery now :-( Still looks like a gorgeous recipe though...will remember for the end of next summer!
ReplyDeleteYes indeed, we seem to have lost our Indian summer ...
ReplyDelete