I tried another stuffed squash recipe this past weekend–we’ve got lots of squash and we both love it. And stuffing it with lots of yummy things just seems like a no-brainer.
I have a cookbook called From the Cook’s Garden, by Ellen Ecker Ogden, and I get lots of great recipes out of it. This cookbook is all about using what’s in season and fresh, which, of course, makes so much sense to me.
This particular recipe actually calls for pattypan squash, but I used delicata, because that’s what we had the most of and the size was most convenient for just the two of us. It’s called Pattypan Squash with Ricotta Stuffing.
4 medium pattypan squash
1 cup ricotta cheese
1/2 cup grated Cheddar
1 cup fresh or frozen corn, cooked
2 tablespoons finely chopped radishes
2 tablespoons finely chopped scallions
1 tablespoon chopped fresh parsley
salt and pepper or cayenne pepper to taste
Preheat oven to 400 degrees.
(Note: this is where the recipe calls for steaming the squash for 5 minutes in a steamer. If you know me at all, you know that wasn’t happening. The oven was already hot, and the squash were already cleaned, so I just put them in the oven for about 20 minutes.)
Mix the ingredients together and stuff the squash with the mixture. (You can probably guess I’m paraphrasing here.)
Put the squash on a pan or in a baking dish and tent with foil, being sure the foil doesn’t touch the cheese. Bake for 20 minutes. Uncover and continue baking until the squash is tender, about another 20 minutes.
This is what mine looked like.
It was really delicious–I thought the radishes sounded like an odd addition, but we really didn’t taste them–I think it just added a little zip to the finished product.
I would recommend this recipe highly. If you’re interested in local, seasonal ingredients, I highly recommend the cookbook as well. You will find lots of great things to try!