Stuffed Baked Squash

 

DSCN5824I have this lingering love affair with squash. I like it pretty much however it is cooked. However in this neck of the woods, we do not get a lot of choice. On my occasional visits to Germany and Britain, I drool over the different squashes available. Here we basically get one sort and that is the squash that looks like a green curling stone, a flattened globe. They do come in a range of sizes however, from some not much bigger than a tea plate up to bigger than a soccer football. That said it is possible, on the markets at least,  to buy a half or even a quarter of a squash, with no fuss. As an aside, it is also possible to buy one (1) stick of celery! I just love it here.

Anyway I spotted this recipe, and because of my declared love and the original title of ‘Twice Baked Squash’, investigated further.

First off it said use butternut squash. Yes I have seen them, but not around here. But I did have an ordinary squash, so I thought ‘this is a goer’.  Next it said use goats cheese. Well I have some feta that needed using – that will do. Further it said user kosher salt – haven’t got any and none to be bought around here, however as I planned to use feta cheese, which is quite salty, I decided against using any more.Next up was low-fat Greek yoghurt, and again I thought, will ordinary Italian yoghurt from Sud Tirol do? I very sensibly told myself that it would and that no one would be any the wiser.

Lastly it called for Panko breadcrumbs. Now, I have seen this word a lot just lately, but I looked it up on Wikipedia just to refresh my memory. These are breadcrumbs made from a Japanese bread that is baked specially, by passing an electric current through the dough, producing a loaf that has very little crust and has the property of absorbing very little oil or butter when it is further cooked. I make my own breadcrumbs from the bread that I make. My bread is organic sourdough and I am very happy with it, and it has not come from the other side of the world.

I have to say the original title, of Twice Baked Squash, fooled me into thinking that it was a little exotic, and it was not until I had started the first baking that I realized what I was doing. I was softening the squash in the most expensive way possible, by baking it. That is not my style, no way. So I did back-to-back test cooking on how to soften half a squash and here are the results.

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Original Recipe said to wrap the squash in aluminium foil and bake at 230 C/450 F/ Gas 8/  Very Hot for 35 minutes or until a knife tested soft. Well our oven takes about 20 minutes to get to that sort of temperature, so a total of 50 minutes oven time at full bore = expensive.

My Recipe. Next I put the other half, without foil, in our vegetable steamer and steamed it for about 12 minutes, using a low gas on the hob top. Done to perfection. I used a cup full of water which took less than 5 minutes to come to the boil, and that water went straight into the stock pot afterwards. I have to confess that I feel incredibly smug when I save time and money, with no loss of flavour either.

Now to my recipe.

Serves 4. Preparation 15 minutes. Cooking 30 minutes

Ingredients.

Half a medium squash cut through the middle,  deseeded

3 or 4 medium sticks of celery cut to 6 mm/ 1/4 inch lengths

1 medium onion finely sliced

1 clove of garlic minced

2 tablespoons of olive oil

1 tablespoon fresh sage chopped finely or 1/2 tablespoon of dried sage

50 gm/ 2 oz feta cheese, crumbled

2 tablespoons of yoghurt

2 tablespoons of breadcrumbs, dry toasted in a frying pan

Method

Steam the half squash for about 10 to 12 minutes or until it is fully softened. Test with a skewer or thin knife.

Meanwhile saute the onion, celery slices and the garlic in a little of the olive oil. Leave a little texture in the celery.

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Using a dessert spoon, remove the flesh, from the squash, transferring it to a small mixing bowl and , leaving a 6 mm/ 1/4 inch layer all over.

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Retain the shell

Mash the flesh and then add the cheese, yoghurt, celery, onion, garlic and sage. Mix thoroughly.

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Transfer the mixture to the retained shell, smoothing over the surface.

Spread the breadcrumbs evenly over the top.

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Sprinkle sparingly with the remaining olive oil.

Bake in a pre set oven at 200 C/425 F/Gas 6/Moderate Hot for about 15 minutes or until it is heated right through.

DSCN5833Serve immediately with vegetables of your choice. And very tasty it was too.

 

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Filed under Autumn/Winter, Cheese, Main Meal, Spring, Vegetables

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