It's really too hot to cook. Even walking into my kitchen makes me sweat and feel faint. So, my beets are still in the fridge, waiting to be shredded for a salad, because I will not turn the oven on again until the heat wave passes. The collards and a few potatoes are asking to be turned into Portugese caldo verde, and the berries and peaches are eaten as is.
However, I persevered the other night and altered Krissywats recipe for stuffed squash and made it into a casserole. Sort of lasagna, sort of gratin. I sliced the onions and squash thin and layered them with the stuffing. I should have covered the casserole dish for quicker cooking, and then ended in the broiler. However, because the ingredients were wonderful, the casserole was, too.
I also poached a few of the little potatoes in chicken broth with fresh thyme and a garlic clove.
Served both with some quick sauteed lemon sole (which seemed a little mushy!)
I am reposting the recipe for the stuffed squash, as is, without my alterations.
Krissywats stuffed squash:
6 small summer squash
1 T unsalted butter
1 T olive oil
1 c finely diced onion
2 t minced garlic
1 c whole-milk ricotta cheese (skim milk works fine)
1/3 c grated parmesan cheese
3 T dry bread crumbs
1 lg egg, beaten
2 T minced marjoram or basil (I prefer basil)
1/2 t salt
1/8 t freshly ground pepper
Saute the garlic and onion (I use shallots), cut the squash in half and take out the center creating 'boats'. Mix it all together (1/4 cup of the parmesan and 2T of the breadcrumbs), plop it back into the squash. Sprinkle remaining cheese and bread crumbs on top. Place the squash boats in a buttered, glass dish and bake at 375 for 25 minutes.