Long ago, back when the only people who were reading this blog were my husband and my brother, I posted the recipe for these squash. Because I make them all summer long, because I have streamlined the recipe since the last post, and because, unless you are my husband or my brother, you didn’t read about them the first time, I decided to talk about them again. (That is 5 commas!) Also, the original post has a truly terrible photograph and you, the Dana Treat reader, deserve better.
I have made these little guys more than almost anything else in my cooking life. I used to follow the recipe to the letter but in the past year or so, I haven’t bothered looking at the book and I like how mine have turned out. A lot. So does everyone I make them for. I have made them for gatherings large and small and they always get a lot of attention. They are adorable of course, but the flavor is surprisingly sophisticated. A little bit of curry powder is the thing that makes you go hmmmm.
The recipe originally called for a more-complex-than-necessary layering within each squash and also suggested that you bake the filled and finished product. This summer I decided to do away with the baking step and just serve them room temperature. They are delicious both ways. The original recipe also instructed you to cook the “hats” along with the bodies and replace them before serving. Cute but too much trouble. And if you are making 30 of them, as I have done for parties, I can’t be bothered to keep track of which hat goes with which body.
I have made these with larger (think tennis ball) squash and with these little ones which are closer to golf balls. I’ve served them standing upright as you see here and I’ve also served them on their sides with the filling nestled on top. Are you sensing a theme here? Make these. They are good.
One Year Ago: Thai Green Curry
Summer Squash Stuffed with Goat Cheese and Mint
Inspired by The Paris Cookbook
Serves about 8
If presentation is important to you and you want all the squash standing upright, slice a thin layer off the bottom of each one.
2 lbs. small round zucchini or other summer squash
1 small yellow onion, cut into very small dice
1 tsp. curry powder
About 5 ounces soft goat cheese such as Montrachet
4 tbsp. fresh mint, cut into fine ribbons plus extra for garnish
Cut the tops off the zucchini. Using a small melon baller, carefully scoop out the insides of the squashes. Finely chop the pulp and set aside. Bring a large pot of water to a boil and place the squash shells (and their tops if you want) in the water. Cook for about 3 minutes and then drain. Finely chop the pulp from the squash and set aside.
Heat a large sauté pan over medium heat. Drizzle in just enough olive oil to coat the bottom and then add the onions and a large pinch of salt. Sauté until just soft and not brown, then add the squash pulp and the curry powder. Cook until the pulp is soft and the whole mixture is very fragrant, about 5 minutes. Stir in the mint. Allow to cool slightly.
Line the squashes up on a serving platter. Spoon about a teaspoon of goat cheese into each one. (The amount will depend on the size of your squashes.) Top with enough of the curry mixture to fill the squash shell. If you would like, top with another dot of goat cheese and garnish with the mint.