Autumn is a time to enjoy squashes. The open markets have many varieties*. Here we used kabocha, but any type taste good, even pumpkin!
Serves 6
Preheat the oven to 400F (200C)
A. Dish:
1 organic squash
olive oil
1 organic zucchini, grated
2/3 cup 135 g) ricotta, (dairy-free) goat, queso fresco, or cottage cheese
1/2 cup (100 g) graded (dairy-free) hard cheese: Fontina, Emmental, Gruyère, or non-aged Gouda
1 Tbs. (15 g) chopped parsley or 1 tbs. (4,5 g) dried
1 tsp. (4,5 g) chopped thyme
1/2 tsp. (2,25 g) each: ground nutmeg and black pepper
1 organic egg, beaten
1 Tbs. (15 ml) organic lemon juice
1. Cut the squash in half lengthwise and scoop out the seeds.
2. Drizzle oil over the cut sides.
3. Place squash, cut side down, on a parchment-lined baking sheet.
4. Cover loosely with aluminum foil, bake for 45 minutes.
5. Remove foil and lit squash cool slightly.
6. In a bowl, place grated zucchini, cheeses, parsley, thyme and pepper. Stir.
7. Mix in the beaten egg and nutmeg. Set aside.
B. Bread-crumb Topping:
1/2 cup (100 g) (gluten-free) bread crumbs
1 Tbs. (15 ml) (dairy-free) melted butter
1 Tbs. (15 ml) olive oil
1/4 cup (50 g) (dairy-free) Parmesan cheese
1. Toss the ingredients together. Set aside.
C. Once squash is cool to handle:
1. Scoop the flesh into a bowl and add lemon juice.
2. Mash with a potato masher.
3. Fold in the cheese mixture.
4. Grease a baking dish.
5. Reduce the oven temperature to 375F (190C).
6. Scoop squash mixture into the baking dish.
7. Top with the bread-crumb mixture over the entire dish.
8. Bake until the topping turns golden brown in spots, about 25-30 minutes.
9. Remove from the oven.
10. Rest for 5 minutes before serving.
*Try different types of squashes:
-modified "Delicious Living"
*Try different types of squashes:
-modified "Delicious Living"
