Stuffed UFO Squash and Salad
Originally uploaded by treefrog girl.
I decided to be terribly middle class and order some organic fruit and veg from a company that sources everything from UK farmers.
In the veg box were these cute little squashes with scalloped edges that after a bit of research I discovered they are aptly called UFO or Patty Pan squash.
I decided to bake and stuff them for dinner and I was really happy with the result. Was really tasty and the squash have a delicate flavor.
Even though the skin was thin and was tender enough to eat, I couldn’t scrub the dirt out completely so I skinned them with a veggie peeler.
Next time I make this I think I will add goat cheese and or sundried tomatoes.
This isn’t a really scientific recipe I’m afraid. When I cook something without a cookbook I usually throw in a bit of this and that and go by instinct… but this is a cakewalk. It’s just sautéing veggies really- not too much and not too little… adding each layer so it builds the flavor.
UFO squash
Onion
Garlic
Celery
Mushrooms
Zucchini
Roasted red pepper
1 Chicken breast – I used leftover meat from the roast chicken I made the night before
olive oil
white wine
tarragon
red pepper flakes
salt and black pepper
Cut squash in half and scoop out seeds. Rub all over with olive oil and salt lightly.
Bake 10 minutes in a preheated 200 C oven. Keep eye on them so they don’t collapse.
Sauté ½ minced onion and 2 garlic cloves until translucent.
Add 1 minced celery stalk… sauté some more on medium low heat. Add 1 diced zucchini… cook some more (can you tell this isn’t a really technical recipe?)
Add 5 minced mushrooms and a splash of white wine.
Add tarragon, Salt, pepper and red pepper flakes to taste.
Simmer until all liquid is gone.
Add 1 minced roasted red pepper and minced cooked chicken breast. Taste for spice…
Stuff squash and bake for aprox 10-15 minutes…
I had a ton extra stuffing mixture left over because I only had 2 squashes. Guessing this is enough to stuff 4-6 (maybe more).
