I’ve sometimes grown fruit and veg in the garden and then had insufficient time, in the whirl of hectic family life, to harvest and/or cook it, which rather defeats the object of growing it in the first place. Now my youngest is at school I’m resolved to make more time to enjoy the fruits (and veg) of my labours and to share some of the recipes that have proved popular on the blog.
So here’s one I made last week with summer squashes I swapped locally for some of my excess chilli peppers…
Stuffed Summer Squash
1 summer squash
Approx. 50g soft goat’s cheese
1/2 red pepper
Handful of mint leaves
Cut out the top of the squash and scoop out the seeds and membrane, discard
Roast the squash in the oven at 180ºc until just soft – around 40 minutes depending on size
Cut the pepper and cheese into chunks
Finely cut the mint
Mix pepper, cheese and mint together
When the squash is soft, stuff the centre with the pepper, cheese and mint mixture (the amounts will depend on the size of the squash) and put back in the oven for around 15 minutes until the cheese is melted and the peppers are soft
Serve as a vegetarian supper for 2 with buttered crusty bread or a vegetable accompaniment to a meal for 4
We’ve also enjoyed a tasty alternative squash supper where we stuffed the cooked squash with chopped, fried chorizo and mushrooms mixed with cooked quinoa. Great for a complete gluten free supper in one delicious vegetable bowl.
Bon appetite 🙂