Best Stuffed Baby Squash With Ginger Vinaigrette Per Sonia Stevenson Recipes

CHEESE-STUFFED SQUASH BLOSSOMS WITH SHAVED BABY SQUASH AND TOASTED PUMPKIN SEEDS

Steps:

• Stuff squash blossoms:
• Preheat oven to 250°F.
• Toss tomatoes with oil and arrange, cut sides up, in 1 layer in a shallow (1-inch-deep) baking pan. Bake in middle of oven until slightly shriveled but not completely dried or browned, about 1 1/4 hours. Transfer pan to a rack to cool.
• Stir together goat cheese, cream, pumpkin seeds, basil, salt, and pepper in a bowl and fold in half of oven-dried tomatoes.
• Spoon 1 rounded tablespoon of this filling into each blossom and twist ends of petals gently to close. Chill, covered, until ready to fry.
• Prepare vinaigrette and shaved squash:
• Purée vinegar, shallot, oil, pepper, and salt in a blender until smooth and emulsified.
• Slice squash paper-thin (lengthwise) using slicer, then overlap squash slices decoratively on 4 plates to cover surface.
• Make tempura batter and fry blossoms:
• Heat 2 inches of oil in a 3-quart saucepan to 350°F on thermometer.
• Set a bowl in a larger bowl of ice and cold water, then whisk together flour and salt in smaller bowl. Then whisk in sparkling water until combined well.
• Working in batches of 3, coat blossoms in batter, lifting each out by its stem and letting excess drip off, then fry, turning, until batter is crisp (it will not brown), 1 to 1 1/2 minutes. Transfer blossoms as fried with a slotted spoon to paper towels, drain, then season with salt.
• Assemble plates:
• Drizzle vinaigrette over squash slices, then arrange 3 fried blossoms in middle of each plate. Sprinkle remaining oven-dried tomatoes, pumpkin seeds, and basil around blossoms and season with salt and pepper.

STUFFED SQUASH WITH PRESERVED-LEMON GRAVY

Steps:

• Heat a dry large skillet over high. Cook olives, shaking pan occasionally, until blistered and starting to char, about 2 minutes. Transfer to a medium bowl.
• Heat 3 Tbsp. oil in same skillet and add red onion, parsnips, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Cook, stirring occasionally, until vegetables are charred and slightly softened, 7-9 minutes. Stir in cumin, ginger, and allspice and cook just until fragrant, about 30 seconds. Scrape vegetables into bowl with olives.
• Toast barley in same skillet over medium heat (no need to add more oil), stirring often, until slightly darkened, about 1 minute. Stir in olive brine and cook until evaporated, about 30 seconds. Pour in 2 cups water, bring to a simmer, and cook, uncovered, until water is absorbed, 18-20 minutes (barley will not be fully cooked). Transfer barley to bowl with vegetables. Add figs and apricots and toss stuffing to combine. Do ahead: Stuffing can be made 3 days ahead. Cover and chill.
• Place a rack in middle of oven; preheat to 375°F. Using a pairing knife, cut out a wide circle around squash stem to create a lid (like preparing a jack-o'-lantern); remove lid. Scrape seeds and strings from squash cavity and bottom of lid with a spoon. Place squash on a foil-lined rimmed baking sheet. Using a pastry brush or your hands, coat inside and outside of squash, including lid, with remaining 1 Tbsp. oil (you may need more for a larger squash).
• Season inside and outside of squash with salt. Scoop stuffing into cavity, packing firmly. Replace lid, which should fit snugly. Place any additional stuffing in a ramekin or small baking dish and add ¼ cup water per 1 cup stuffing; cover with foil. Bake squash with any extra stuffing alongside until a knife slides easily through flesh, 70-80 minutes. Remove from oven.
• Reduce oven temperature to 350°F. Toast walnuts on a small rimmed baking sheet, tossing halfway through, until golden brown, 6-8 minutes. Transfer to a plate and let cool, then coarsely chop.
• Cook garlic, oil, preserved lemon paste, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium skillet over medium heat, stirring often, until oil is starting to sizzle gently and garlic is just beginning to brown around edges, about 2 minutes. Whisk in flour and cook, whisking, 30 seconds. Pour in wine, whisking to combine. Then gradually pour in 1½ cups water, whisking to combine. Bring to a simmer and cook, whisking occasionally, until gravy is thick enough to coat a spoon, about 5 minutes. Taste and season with more salt if needed.
• Remove woody stem from top of squash (it should pull off easily) and cut squash into wedges. Using a large sturdy spatula, divide among plates or arrange on a platter and spoon any additional stuffing around. Drizzle gravy over and around, then top with walnuts and herbs.