Recipe by Damon Lee Fowler, featuring
Leek, Chive and Onion Blend
Stuffed yellow crookneck squash was a specialty of my maternal grandmother. Her stuffing was a simple mixture of the chopped pulp, soft breadcrumbs (sometimes from leftover biscuits), chopped green onion, egg, and seasonings. Later on, she began adding dried herbs. They’re a snap with The Salt Table’s Leek, Chive, and Onion Seasoning and Dip Blend: there’s no onion to chop and the seasonings are all blended into one jar. They would also great with Southern Herb Garden Blend.
- 4 medium yellow crookneck squash
- 1 cup fine soft white bread crumbs
- About 1 tablespoon Salt Table Leek, Chive, and Onion Seasoning and Dip Blend
- 2 large eggs, well beaten
- The Salt Table Himalayan Pink Salt
- 2 tablespoons unsalted butter, cut into bits
HOW TO MAKE IT:
- Position a rack in the center of the oven and preheat to 350° F. Put the squash into a heavy-bottomed 4-quart pot and add enough water to cover them by 1 inch. Lift out the squash, cover, and bring the water to a boil over high heat. Meanwhile, scrub the squash under cold running water. Put them in the pot, cover, and let it come back to a boil. Uncover, adjust the heat to a simmer, and cook until squash are nearly tender, about 10 minutes.
- Remove them with a slotted spoon or frying skimmer to a cutting board so they lie flat without rolling, and let them cool enough to handle. Slice off but reserve about 1/4 inch of the top side of each. Using a melon baller or small, sharp-edged spoon, carefully scoop out the center pulp of each, leaving about 1/4 inch of outer flesh intact, taking care not to puncture shell. Squeeze the excess moisture from the pulp and chop it along with the reserved top slices.
- Put them into a mixing bowl, add the soft crumbs, and 1 tablespoon of Leek, Chive, and Onion Blend. Mix well, taste and adjust the seasoning blend, then add the eggs and mix well.
- Lightly grease a rimmed baking sheet or wide, shallow casserole, and arrange the squash shells on it open side up, not touching. Lightly season with Himalayan Pink Salt. Divide the filling among them, carefully packing it and mounding it up on top. Dot their tops with butter and bake in center of oven until the filling is set and the tops are lightly browned, about 30 minutes. Let them rest for 10 minutes if serving hot or let them cool to room