This dish sold out quickly at our last TSAI House event. We used baby squash, and served a few on a plate as hearty one or two bite appetizers. The dish is not so rich, even with the cream cheese, that you couldn’t scale up to using full-grown squash instead for a tasty main course. Give it a try — the recipe takes surprisingly little time to prepare and provides a nice use of the abundant squash at our summer markets.
Ingredients: baby zucchini, baby yellow squash, or baby pattypan squash, potatoes, arugula, garlic, mustard, creole cream cheese, white wine vinegar, parsley, scallions, salt, pepper, vegetable oil
1. Cut baby squash in half, lengthwise. Use a small spoon or a sharp paring knife to scoop out some of the meat of the squash. You want to create a sizable depression within which to place the stuffing. Be very careful if using a paring knife — we like to insert the knife into the squash and rotate the squash about the blade.
2. Cook a potato chopped into small pieces (skin on) in salted water until tender. Before taking the potatoes out of the boiling water, add a handful of arugula. Remove and finely chop the wilted arugula.
3. Mash the potato, mince a few cloves of garlic along with scallions and parsley, and combine these ingredients with the chopped arugula, a few spoonfuls of whole-grain mustard, creole cream cheese, a splash of vinegar, and salt and pepper. Feel free to add chopped hot peppers as well, though the mustard will already provide a little spice.
4. Brush squash halves with oil and spoon the mixture into their depressions. Roast the squash for 10-15 minutes, or until the squash is tender. Garnish with finely chopped scallions, and serve warm.