Stuffed Summer Squash
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Stuffed Summer Squash
Fruit of the valley provides essential goodness.
by Phoenix Trent
The Hudson Valley is a bounty of fresh produce throughout
the calendar year, but the diverse offerings that the summer brings truly can’t
be beat. Summer squash is a gem of the warm months; its versatility allows for
endless tantalizing and delicious preparations. A nutritious staple of the
Amerindians for centuries, summer squash makes a great addition to a summer
feast.
A more delicate and soft-shelled squash
variety with thin edible skin and seeds, it has a tender flesh that requires
only a short cooking time. Low in calories, and high in vitamin C and fiber, summer
squash are often picked immature and eaten within a short period of time since
they are very perishable. Take advantage of this short window of summer squashy
goodness by whipping up a delicious and nutritious stuffed summer squash as the
entrée, or serve it cold with drizzled olive oil, chopped walnuts, and crumbled
goat cheese for a delicate and fresh starter.
When at your local farm
stand (Saunderskill, Kelder’s, and Wallkill View Farm have great local
selections), choose squash that have a shiny, bright-colored skin, are heavy
and dense feeling for their size, firm to the touch, and free of bruises and
cracks. Avoid squash with a dull and matte appearance, which is an indication
that the squash was picked beyond optimal ripeness. Avoid squash that are
overly large because although you’ll have more flesh to work with, they are
seriously lacking in flavor. A perfect summer squash should be bursting with
fresh summery goodness.
Stuffed
Summer Squash
• 4 long
summer squash
• A few pinches salt and pepper
• 2 tablespoons
olive oil
• 1 shallot,
finely chopped
• 1 stalk
celery, chopped
• 1 carrot,
grated
• 4 Italian
sausages removed from casing (Fleisher’s in Kingston has some great options
when it comes to the world of fresh meat)
• 1/2 cup ricotta
cheese
• 1 egg,
lightly beaten
• 2 tablespoons
chopped fresh parsley
• 1/4
cup water (for the pan)
1) Preheat oven to 350 degrees and pull out
a standard 9x13-inch dish.
2)
Cut squash once, lengthwise. Scoop out the flesh of the squash with a teaspoon, leaving a
quarter inch intact, and roughly chop. Transfer 1 1/2 cups of the flesh to a glass
bowl, and sprinkle the hollowed squashes with a few pinches of salt and pepper
and turn them hollowed side down on a cutting board.
3)
In a pan, heat extra
virgin olive oil (rosemary infused if you have it) over medium heat. Throw in
the shallot and sauté, stirring briskly for two minutes. Include the carrot and
celery, and continue cooking for an additional two minutes. Add the squash
flesh and cook for three more minutes.
4)
Increase the flame
and add the ground sausage. Continue to stir often for five minutes, and finish
with a dash of salt and pepper.
5)
Remove pan from the
flame and allow the mix to cool for a few minutes. Stir in the fresh ricotta,
egg, and parsley.
6) Generously fill the hollowed squash with the mixture.
Set the filled shells in the baking dish. Sprinkle with olive oil and add the
water to the dish. Bake the stuffed squash for around 40 minutes until the shells are tender when pierced with
a fork.
Enjoy with a bottle of ice-cold white,
freshly cut flowers, garden-fresh sliced strawberries to finish, and good
company. The delicate and light, yet rich flesh of our valley’s summer squash
will plunge you into a world of gastronomic delight. Paired with the meaty edge
of the sausage, the creamy finish of the ricotta, and the lively dash of fresh
parsley, this meal is happiness in a compact, personal-sized culinary package.
Home Cooking brings together family and friends,
mends any tiff, and ads an extra kick of goodness to life. A meal featuring the
oh-so-wonderful squash is sure to please, and turn simple sustenance into a
work of love and art. Our bodies crave the essential vitamins and nutrients
that this fruit of our valley has inside. So stray from the norm, indulge and
make summer squash the star of your summer meal. You deserve it.
Posted by Chris Hewitt
on 10:09 AM.
Filed under
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