Another one of this month’s Food Revolution Ambassador Monthly Challenges was all about getting creative with leftovers. If you read my post a couple of weeks ago about ideas for Thanksgiving, you’ll remember I was working on developing some vegetarian (Thanksgiving or otherwise) recipes for JamieOliver.Com. These dishes were inspired by a simple vegetable casserole, but when I was making a few different iterations, I ended up with a bunch of leftover vegetables. Looking around my kitchen I spied a couple of red kuri (Hubbard) squash that I had been meaning to make into soup but instead, decided to stuff them with the leftover vegetables. With very little effort and ingredients you probably have around the kitchen already (a little bit of cheese, a touch of mayo and some breadcrumbs), you can transform your leftover vegetables into an elegant vegetarian main course.
The vegetable stuffing can be any combination of seasonal vegetables – here, I’ve used zucchini, cauliflower, broccoli, carrot, parsnips, sweet potato, eggplant and tomato along with a little garlic and onion. I par boiled all but the onion, garlic and tomatoes then sautéed everything in a little bit of olive oil. You can get the “recipe” here.
You can use any type of squash you like but I prefer the smaller ones like the Baby Hubbard (Red Kuri) because they hold together when they bake and are easy to handle and serve.
- ½ cup shredded cheese
- ½ cup Panko breadcrumbs
- ½ cup Hellmann’s Real Mayonnaise
- 3 cups par-boiled, lightly sautéed seasonal vegetables
- salt and pepper, for seasoning
- extra breadcrumbs/ cheese for serving
- 4 individual-sized squash (with room enough for ¾ cup of vegetable filling) or 2 larger ones (able to fit about 1 ½ cups of vegetables in each) – for this recipe I used a Red Kuri Squash (sometimes known as a Baby Red Hubbard
- Pre-heat oven to 350˚F/ 180˚C and prepare a baking tray with parchment or silicone.
- Combine the mayonnaise, panko and cheese in a small bowl.
- Gently mix the mayonnaise into the vegetables. Set aside.
- Using a sharp knife (and caution!), cut a cap off the top of the squash and set aside.
- Using a spoon, scrape out the stringy flesh and seeds (you can roast the pumpkin seeds if you like!).
- Season the inside of the squash with salt and pepper.
- If the base of your squash is not flat, use a sharp knife to slice a small piece off to form a flat base – you don’t want your squash falling over in the oven!
- Divide the vegetable mixture amongst the squash, making sure to press the mixture in with the back of a spoon.
- Place the caps back on top of the squash and bake on the lined baking tray for about 60 minutes. The flesh of the squash should be soft enough to cut but not falling apart. Depending on the size of your squash this might take more or less time.
- If you like, remove the caps and sprinkle about 1 tablespoon each of extra cheese and breadcrumbs on top of the squash, then place under a hot broiler (grill) for a couple of minutes until the cheese is melted and the breadcrumbs golden and brown.
- You can serve the individual-sized squash as they are but if you have a larger squash, you’re going to want to cut slices of the squash. If you are doing this, you will want to let the squash cool slightly so it’s easier to handle, then be careful cutting so that the filling remains intact.
As per the recipe, if you have smaller squash, you will want to serve them individually but larger sized ones will need cutting up…
It’s hearty and warming without weighing you down. My kinda comfort food! It also holds up well to re-heating (in the microwave or a moderate oven). Such a versatile dish and one that really can be made with any combination of vegetables. So check out your leftovers and see what you might be able to come up with!
WORLDWIDE giveaway! Win a copy of Baking Chez Moi – Dorie Greenspan’s latest book! Ends Wednesday October 29th 6pm EST. Details here.