Hey friends!
I know you’re starting to get ready for the holiday season, but we still have to eat every day! And you know you can count on me. ?
Here’s my latest recipe: Stuffed Mini Squashes!
I created this recipe to highlight squash, one of my favorite ingredients to cook in the fall. For this dish, I used patidou, jack be little, and melonette. But you can also use golden apple squash, baby boo, pattypan, or even butternut squash and red kuri. This stuffed mini squash recipe can be adapted to your tastes and whatever you have on hand!**
As you’ll see in the steps, everything is super easy! This is exactly the kind of recipe I love: simple to make, delicious, and beautiful on the table. My little taste testers even gave me a “Wow! So pretty!”—which isn’t always easy to get from them!
This is a vegetarian dish that’s perfect for a cozy weeknight dinner. It’s filling and satisfying—*even my hungry teenagers approved!* My house is full of picky eaters, especially after football practice when they’re starving! But I digress… I’m sure some of you can relate.
These stuffed mini squashes have a touch of exotic flavor thanks to curry and ginger—two of my favorite spices! You can also add turmeric, ground coriander, or even cumin to suit your taste.
Kitchen Tools You’ll Need:
– A medium saucepan for the rice
– A large pot for pre-cooking the squashes
– A large ovenproof dish
– A frying pan
– A good paring knife
– A spatula
Alright, that’s all from me! Now it’s time to put on your apron and make these delicious Stuffed Mini Squashes!
The recipe, Chef!
Stuffed Mini Squashes
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Loading...Ingredients
- 4 little Jacks
- 100 g rice
- 1/2 onion
- 2 tablespoons oil
- 100 g fresh mushrooms
- 100 g pea
- 2 handfuls of spinach
- Salt
- Pepper
- 1/2 tsp curry
- 1/4 tsp ground ginger
- 150 g liquid cream
Instructions
Cook the rice in a saucepan according to the instructions on the packet. Set aside.
Boil a large quantity of water in a large sauce pan.
Cut the tops off the Jacks, remove the seeds and soak them in boiling water for 5 minutes.
Set them aside in a roasting pan.
Preheat your oven to 190 C / 375 F degrees.
Heat the oil in a frying pan.
Add the finely chopped onion.
After 2–3 minutes, add the mushrooms, peeled and cut into quarters or slices.
Add the peas and cook with lid for 5 minutes, then add the spinach. Mix gently with a spatula.
Cook for 2 more minutes.
Add the liquid cream and season with the salt, pepper, curry and ground ginger.
Remove from the heat, add the rice and combine gently.
Fill the Jacks with the rice stuffing, place the tops on them and cook for 25 to 30 minutes.
Check whether the squash is cooked by sticking a knife into the flesh. Bake a little longer if the flesh is too firm.
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