© Yankee Harvest, LLC
Yankee Gardener Recipes
Fall Harvest Squash with Ricotta Cheese Filling
Serves 4.4 patty-pan squashes, 5 to 6 inches across, from the garden.
1 cup fresh ricotta cheese (check expiration date).
1/2 cup freshly grated cheddar cheese.
1 Tablespoon minced green scallions from the garden.
Harvest HINT: If scallions are not available or in season, you may use chopped chives or green onion.
2 Tablespoons minced radishes from the garden.
2 Tablespoons chopped parsley from the garden.
2 cloves fresh crushed garlic from the garden
1 cup cooked corn kernels (canned or ears from the garden).
4 Tablespoons of your favorite tomato pasta sauce.
1 Tablespoon of your favorite fresh grated cheese.
Salt to taste.
Pepper, freshly ground to taste.
Garnish: Sprigs of fresh garden parsley from the garden
Preheat your oven to 400°F.
- Boil water in a large saucepan. Add squashes, cover, and steam for 5 minutes. Drain. Remove center core of squash and scoop out a 1-1/2 to 2 inch diameter opening through the center of the squash.
- In a medium mixing bowl, mix both cheeses, garlic, corn, scallions, radishes, parsley and salt and pepper to taste.
- Fill the center of each squash with cheese mixture.
- Place the squash in a casserole dish, cover, and bake for 10 minutes.
- Uncover the casserole dish. Top off the mixture in each squash, with 1 tablespoon pasta sauce. (See Preparation Hint)
- Sprinkle each squash with fresh grated cheese.
- Bake for another 15 to 20 minutes, or until squashes are tender and lightly browned.
- Garnish with parsley sprigs before serving. This is a very tasty garden side dish at it best. Enjoy...!
Preparation Hint: Use fresh diced garden tomatoes with fresh basil, instead of pasta sauce.
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