Dana Treat – Treat Yourself

Worth Another Mention

Posted September 7, 2010

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
Olive oil
1 small yellow onion, cut into very small dice
Kosher salt
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.

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