WRITTEN ON July 15th, 2009 BY Meredith AND STORED IN Dinner, Turkey, Zucchini

Have I told you lately that I love…the Greenmarkets?  Any farmers market, really.  They are the best kind of inspiration.  My ideal morning is one spent wandering the stalls of a farmers market, checking out what’s fresh and letting the ideas flow (next stop, Woodstock.  Jeez).   Last week while meandering through the market on  47th and 2nd,  I found these funny little summer squash, looking cheerfully up at me. They’re called avocado squash, and one look will tell you why.  They’re meaty, and they hold up to longer cooking times and grilling.  They have the thin skin of a summer squash but the flesh is much more like butternut, or pumpkin.  They were too cute to resist.  Turns out they’re also perfect for this preparation.  If you can’t find this type of squash, you can certainly use a regular zucchini (if you can find a more rounded shape, go for it), just grill it for less time (really just slap it on there to get some marks and color, but don’t allow it to cook).  The juices from the sausage soak into the flesh of the squash, and the cheese adds nuttiness.  Don’t skip the raisins (you could also use currants).  It’s a perfect note of sweet in an otherwise savory dish.  Serve it with a summer tomato salad and some crusty bread. Mangia!

Get Stuffed!

Get Stuffed!

Squash Stuffed with Turkey Sausage
2 round summer squash (or 3 regular zucchini) halved with seeds scooped out
¾ lb turkey sausage
½ cup yellow raisins
¾ cup bread crumbs
¼ cup grated parmesan cheese
1 egg, beaten
1 handful chopped fresh parsley
Olive oil
Salt and pepper to taste
Preheat oven to 350.  Heat grill to medium high.  Brush both sides of squash with olive oil, season with salt and pepper.  Brush grill with olive oil, place squash, cut side down, onto grill.  Grill about 5 minutes, flip to skin side, grill 2 minutes more.  You want the cut side to have nice grill marks, but you don’t want it cooked though all the way.  In the meantime, combine sausage, raisins, bread crumbs, cheese, parsley and egg.  Season lightly with salt and pepper.  Once squash is off the grill, stuff the scooped out centers with sausage mixture.  Place on baking sheet, bake in oven for about 25-30 minutes, until sausage is cooked through (use a meat thermometer and make sure it’s registered at 165).  Sprinkle with more grated cheese and serve!


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