Summer squash are now appearing on the market and therefore in Beanies. Summer squash, or pattypans, are a quicker growing vegetable than their winter cousins and therefore resemble the other summer members of the marrow family. Like marrows and courgettes they have no great flavour to speak of but work really well in dishes that provide them with sauces and flavours to soak up. A theme maybe helpful – Indian, Mediterranean or North African.
1 Summer Squash per person
1 large onion
1 clove of garlic, crushed
fresh herbs – e.g. thyme, rosemary
spices – e.g. cumin, coriander
Salt and Black Pepper
Optionals for the stuffing
- fried mushrooms, button or wild
- chopped dried apricots
- pine kernels
- grated cheese
Cut off the top of the squash and retain as a lid.
Scoop out the pulp and place both pieces upside down on a baking sheet, this allows moisture to evaporate from the squash and avoids stuffing becoming soggy.
Bake in a preheated moderate oven, Gas Mark 5, until nearly cooked, (approx 25 - 35 mins.)
Meanwhile prepare the stuffing:
Chop and fry the onion for about five minutes, until soft.
Add garlic, breadcrumbs and other stuffing ingredients - allow your imagination to run wild.
Season with salt and pepper.
When the squash is nearly cooked remove from oven and turn up the right way.
Stuff with the stuffing mixture, place lid on top and return to the oven for about twenty minutes to reheat and allow cheese to melt – if used.
The taste tests are in - so far: 1 person thought Summer Squash Improvisation was Yummy 0 thought Yuck. What about you - Yum or Yuck?!