40 Min
DF
GF
V
Stuffed Squash
Pattypan squash is small & shallow with scalloped edges. This squash is easy to handle because its skin isn’t too thick & cooks relatively quickly.
Pattypan squash is small & shallow with scalloped edges. This squash is easy to handle because its skin isn’t too thick & cooks relatively quickly.
Cook Time
40 Minutes
Serves
3
Directions
Step 1
Preheat the oven to 350°F. Cut a bit off the bottom off the pattypan squash, so that it rests flat with the scalloped edges at the top. Using a spoon, scoop out the insides, and reserve for later use. Rub olive oil, salt, and pepper on the outside and inside of the squash. Place on a baking sheet lined with parchment paper and bake for 15 to 20 minutes until soft.
Step 2
Meanwhile, heat 3 tablespoons olive oil and pop the mustard seeds and asafoetida. Add the onion and cook 3 to 4 minutes then the lentils and fry until they have some color.
Step 3
Add reserved squash insides, water, turmeric, salt, ginger purée, and fenugreek leaves. Sauté for 3 to 4 minutes, allowing the water to cook the lentils. Add more water if it looks dry; it should be moist.
Step 4
Remove from the heat and add the chili, black pepper, and chopped peanuts. Stir to combine. Spoon this mixture into the roasted squash so that some peaks out of the top. Put the stuffed squash on a greased oven tray and return to the oven for 15 to 18 minutes, until the squash is browned and a slight crust forms on the filling.
Step 5
Garnish with cilantro and enjoy.
Notes & Variations
- If using grated ginger, add 1 to 2 teaspoons of water.
- Pop cumin seeds instead of mustard seeds.
- Try adding 1 to 2 tablespoons of currants, raisins, or chopped apricots for a sweet dimension.
- Stir in half cup of a melting cheese to the filling mixture.
Ingredients
3 to 4 pattypan squash
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 teaspoon black mustard seeds
Pinch of asafoetida
1 cup red onion, diced
1/4 cup lentils, soaked for 10 minutes, then drained
1/4 cup water
1/2 teaspoon ground turmeric
1 teaspoon sea salt
3 tablespoons ginger purée (see note)
1 tablespoon dried fenugreek leaves
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
1/4 cup chopped peanuts
1/4 cup cilantro for garnish
Step 1
Preheat the oven to 350°F. Cut a bit off the bottom off the pattypan squash, so that it rests flat with the scalloped edges at the top. Using a spoon, scoop out the insides, and reserve for later use. Rub olive oil, salt, and pepper on the outside and inside of the squash. Place on a baking sheet lined with parchment paper and bake for 15 to 20 minutes until soft.
Step 2
Meanwhile, heat 3 tablespoons olive oil and pop the mustard seeds and asafoetida. Add the onion and cook 3 to 4 minutes then the lentils and fry until they have some color.
Step 3
Add reserved squash insides, water, turmeric, salt, ginger purée, and fenugreek leaves. Sauté for 3 to 4 minutes, allowing the water to cook the lentils. Add more water if it looks dry; it should be moist.
Step 4
Remove from the heat and add the chili, black pepper, and chopped peanuts. Stir to combine. Spoon this mixture into the roasted squash so that some peaks out of the top. Put the stuffed squash on a greased oven tray and return to the oven for 15 to 18 minutes, until the squash is browned and a slight crust forms on the filling.
Step 5
Garnish with cilantro and enjoy.
3 to 4 pattypan squash
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 teaspoon black mustard seeds
Pinch of asafoetida
1 cup red onion, diced
1/4 cup lentils, soaked for 10 minutes, then drained
1/4 cup water
1/2 teaspoon ground turmeric
1 teaspoon sea salt
3 tablespoons ginger purée (see note)
1 tablespoon dried fenugreek leaves
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
1/4 cup chopped peanuts
1/4 cup cilantro for garnish
Notes & Variations
- If using grated ginger, add 1 to 2 teaspoons of water.
- Pop cumin seeds instead of mustard seeds.
- Try adding 1 to 2 tablespoons of currants, raisins, or chopped apricots for a sweet dimension.
- Stir in half cup of a melting cheese to the filling mixture.
Tags:
40 Min
DF
GF
V
Stock Your Pantry
Tags:
40 Min
DF
GF
V
Stock Your Pantry
Essential Masala Dabba
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