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Stuffed Verningelund summer squash

August 10, 2011

Courgette, Squash and Zucchini – part I

Summer is the high season for (homegrown) squash and therefore I’m always looking for tasty recipes to use the Curcubita pepo.

As Appetizer, in soups, with meat, fried, in pancakes, grilled, in salads, poached, steamed, in cakes or in any other ways, there are a zillion possibilities to prepare the squash.

If it doesn’t exist yet I’m sure there is enough squash material for a whole book of gorgeous recipes.

Squash is one of the easiest fruits to cultivate in temperate climate. As such, it has a reputation among home gardeners for overwhelming production. One good way to control over-abundance is to harvest the flowers, which are an expensive delicacy in markets because of the difficulty in storing and transporting them. The male flower is borne on the end of a stalk and is longer lived.

So as a contribution to the overwhelming production I’ve decided to share some of the good ones here on the blog while I keep on trying different recipes.

This is one of those….

Ingredients (serves four)

  • 4 squash of good size (25cm) or 2 bigger ones
  • 1 onion, sliced
  • 2 tblsp olive oil
  • 500 gr grounded beef , lamb, or pork according to your taste – I usually use biologic beef from Verningelund. One can eventually mix the meats to suit your taste or the content of your freezer / fridge !
  • Concentrated tomato paste or chopped tomatoes (from a can) depending on how strong the tomato taste you want to achieve
  • Dry oregano (optional)
  • Salt and pepper
  • grated cheese like emmental or cheddar
  • Warm the oven to 180 degrees (356 F)
  • Rinse but do not peel the squash and cut them in half in their length. with a tea spoon remove the seeds and flesh of the squash until it looks like a primitive squash boat !
  • In a pan add the oil, the onion and fry it until translucid. Add the squash flesh and fry at medium/high heat in 10 min.
  • Add the oregano or any herb of your choice, salt and pepper.
  • Pour the meat in the pan and stir regularly to obtain the smallest meat chunks as possible until all the meat is coloured.
  • Pour in the chopped tomatoes and let it simmer for approx. 10 min.
  • Fill the halv squash with the mix and put in the oven for 30 to 40 min depending on the size of the fruit – make sure that they lay stable so they won’t tilt.
  • 5 min before the end add the grated cheese and let it smelt / gratinate

Enjoy !

Serve it warm with a salad, pasta or spelt corn.

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