STUFFED SQUASH with JK Chardonnay
Yes, let your zucchini or patty pan squash grow, at least big enough to be stuffed. Everyone thinks over grown squash is tough or tasteless, Not true at all. Some of my most creative meals centered around the BBQ include one of these delicious long large plump veggies with any stuffing from ground meat to seafood. Now if you don’t have a garden or don’t know anyone with a squash garden (highly unlikely, but possible) stop by your weekend farmers market and ask any of the growers displaying squash they will be happy to help. Now when I say large squash I mean LARGE 14 to 16 inches long as big around as your two hands. Sliced in half lengthwise with the seeds and pulp scooped out, just use a tablespoon. Only scoop out one of the halfs. If the cavity does not look big enough scrape out a little more of the flesh so you have a cavity that will hold lots of stuffing.
Ingredients
1 large squash cut in half lengthwise, hollowed out
2 tblsp unsweetened butter
2 tblsp olive oil
1 small shallot peeled and sliced – thin
medium yellow onion - diced medium 1/2
large green pepper – diced course 3/4″
″
3 medium button mushrooms cleaned and chopped
www.bargainsonwine.com
4 cloves garlic minced or 2 mounded tsp jared (christopher ranch) This is one ingredient
you can add to taste so feel free to adjust as you like.
2 medium ripe roma tomatoes (or any from your garden) - chopped
3/4 cup tomato puree ( or your favorite red sauce) be creative
1 tblsp italian seasoning (or to taste)
1/4 tsp crushed red pepper
salt and pepper to taste
3 0z shredded fresh parmesan,romano or asiago cheese ( or all 3 )
In a large skillet over medium heat melt butter and add olive oil. add shallot, onion and
green pepper, cook (sweat) 3 to 4 minutes. add mushrooms and garlic continue to cook
until veggies are just soft. add tomato puree or sauce, italian seasoning and crushed red
pepper. simmer until hot and lightly bubbling. salt and pepper to taste. remove from skillet
and set aside in large bowl.
add both ground meats to skillet and cook until fully browned. combine sauced vegetables
with meat and heat to a simmer. If mixture is not saucy enough for you add more puree or
sauce. remove from heat and let cool to touch.
place 1/2 of squash on two large sheets of foil, large enough to enclose squash in a closed
pouch. season the inside of the squash lightly with salt and pepper. spoon the filling into
cavity and mound it as much as you can, the higher the better, use your hand to press it in
and mound it. you want it packed not sitting in the cavity loose. You may have extra filling
you can serve on the side, cover top of the filling with the shredded cheese. wrap loosely
with foil sealing it in a pouch.
place on hot BBQ away from direct coals or gas burner, bake 35 to 40 minutes or with a pair
of tongs you can squeeze the pouch and feel the squash to be soft and cooked, you should
hear a little sizzle coming from the pouch. Open the pouch and check for doneness remove
to a platter slice and serve. I like this with sliced tomatoes, cucumbers and baby greens
with a light flavored olive oil dressing. And properly chilled JK chardonnay that comes with
this months
sampler 3 pack.
OH yes you still have half of a squash, well next we’ll do a seafood stuffing. Wrap the squash in plastic wrap and refrigerate, it will be fine for a couple of days
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