STUFFED ROND DE NICE SQUASH POACHED IN OLIVE OIL

Stuffed Rond de Nice Squash Poached in Olive Oil image

Provided by Daniel Patterson

Time 1h30m

Yield Serves 6

Number Of Ingredients 12

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Ingredients

2 1/2 pounds rond de Nice squash (about 6), (large zucchini, either cut in half lengthwise or cut into pieces 2-inches tall and scooped out, may be substituted for rond de Nice.)
Salt
2 to 3 1/2 cups, plus 1 tablespoon, olive oil
1 onion, minced
1/3 pound loose mild Italian sausage
1/2 cup breadcrumbs
2 tablespoons chopped parsley
Freshly ground black pepper
1 sprig rosemary
1/2 bunch of thyme
20 whole black peppercorns
1 head garlic, cut in half

Steps:

Preheat oven to 300 degrees. Cut a small slice from the bottom of a rond de Nice squash so that it sits flat. Cut the top, about 2-inches from the stem end, leaving a nice wide hole. Using a spoon, scoop out the insides, leaving a 1/4-inch thick wall of squash on all sides. Trim the top of the squash. Set the squash flesh aside. Repeat with the remaining squash. Season the inside of each squash with salt and turn upside down onto a plate. (The salt will draw out the moisture.)
In a large saucepan, heat 1 tablespoon of the olive oil over low heat. Add the onion and a pinch of salt and cook until tender. Add the sausage, raise the heat to medium, and cook, stirring often to break up the sausage, until it is no longer pink.
Finely chop the reserved squash flesh and add it to the onion-sausage mixture with some salt. Cook uncovered, stirring occasionally, until the squash is tender, about 5 minutes.
Using a slotted spoon, transfer the mixture to a mixing bowl, leaving the excess liquid in the pot. Stir in the breadcrumbs and parsley and season to taste with salt and black pepper.
Turn the squash right-side up and stuff them with the squash-sausage filling. Place in a pot fitted with a lid and just large enough to hold them snug. Pour the remaining 2 to 3 1/2 cups olive oil into the pan around the squash, enough to rise just to the top. Add the rosemary, thyme, peppercorns and garlic, cover, and cook in the oven until the squash is tender when pierced with a knife, about 45 to 60 minutes. The squash can be served immediately or cooled in the oil and reheated later.