We adore the heartier flavors of fall and the Old Town Temecula Farmer’s Market offers us an abundance of vegetables to work with this time of year. We especially appreciate the Inland Empire CSA program as we are assured a variety of fresh, seasonal organic fruits and veggies each week. We enjoy the variety that the box offers and the challenge of working with a new ingredient from time to time.
We have long loved squash for it’s versatility and nutritional value, so we were pleased to see patty pan squash in our box this week. Chef Andrea from Ava James Catering suggested we create a vegetarian dish, so we decided to stuff the squash with a mushroom mixture and bake it. Our results were a bit rustic, but delicious!
While we find this recipe perfect as a side or even a vegetarian main dish, carnivores could add bacon, sausage or even shrimp to the stuffing mixture for a complete meal.
Mushroom Stuffed Patty Pan Squash
6 patty pan squash
1 pound mushrooms, finely chopped
3 large shallots, chopped
3 tablespoons of chopped flat leaf parsley
1/2 tablespoon crushed red pepper (I confess I threw in more, but I like spicy)
1 cup parmesan cheese
1 1/2 cups bread crumbs
1/4 cup olive oil (Temecula Olive Oil Company)
1/2 cup shredded Gouda cheese (Winchester Cheese Company)
salt and pepper to taste
Preheat oven to 350 degrees. Bring 1 inch of water to a boil in a saucepan. Place squash into the saucepan, cover and cook for 10 minutes or until a fork easily pierces the skin. Remove squash, cut off the stem and gently scoop flesh out from the middle. We like to use a melon baller for this step, but a spoon and a careful hand will do the trick as well.
Meanwhile, heat olive oil over medium high heat and add shallots. Saute until slightly translucent and add mushrooms, continuing to saute for several minutes until mushrooms are tender. Remove the mixture from the heat and scrape into a bowl. Add parsley, red pepper, parmesan and bead crumbs and combine thoroughly. Add salt and pepper to taste.
Generously stuff the squash to overflowing and top with the Gouda cheese. Place in a baking dish and cook for 15 minutes or until cheese is brown and bubbly.
We love this dish paired with the Wiens Family Cellars 2008 Primitivo Reserve. The lush blackberry jam and fig flavors and distinctive mineral notes of this wine are the perfect compliment to the earthy mushrooms and smokey Gouda. Once again, the Inland Empire CSA has given us the wonderful ingredients and perfect excuse to do what we love best: cook fresh, organic, locally grown food and enjoy it with our family and friends.