(Because I know you were wondering, right?) Do you have some Mayan squash kicking around? We were at Costco (of all places) and found a bag of Mayan heirloom squash, and boxes of Mayan sweet onions. Although I recognized the onions as being an essential ingredient in the famous Yucatan soup – Sopa de Lima, I had never seen this variety of squash before. We looked at each other and nodded, placing a bag of the pretty little green squash in our oversized Costco cart. Who would think a trip to Costco – and all of its inherent stresses and annoyances – would result in a gourmet meal?
I looked up the squash online and found very little about it, other than a few blogs from foodies in the US who, like me, had picked up a bag of the squash at Costco or Sam’s Club. What I did learn from their blogs was that the squash were similar to zucchini and could be eaten in much the same way. The tag on the squash gave basic instructions on how to steam, microwave or saute the little guys, but I had a desire for something a little more exciting. I decided to stuff the squash, and set to work throwing wholesome and filling ingredients into a pot. A pure, honest experiment with next to no planning. And what a treat these little guys turned out to be. I immediately regretted my decision to terminate my burdensome Costco membership – it would be worth the $70 just to get my hands on these babies again. Okay – that’s a bit of an overstatement, but really, they were that good.
I agree with the other blogger that they are best compared to zucchini, but their taste was sweeter and deeper than a zucchini which can sometimes taste a little bland, especially at this time of year. Baked in the oven they were perfectly al dente – not too mushy, not too crunchy. We ate the peel and all, and they maintained their pretty little shape throughout the entire process.
If you don’t have Mayan Squash on hand – get thee to Costco and buy some! Or…you could easily do this with zucchini. There are a few ingredients you might not have – I am thinking of the epazote, especially (an herb from Mexico, common in traditional Mexican cooking) – but I don’t think that you need to be deterred from making these. You can easily skip the epazote.
8 Mayan heirloom squash, cut in half
1 cup quinoa (red, black or white – or a mix)
1.5 cups vegetable soup stock or water
1 generous pinch of dried epazote (optional)
1/2 tsp fennel seed
1/2 tsp cumin seed
1 onion, finely chopped
3 garlic cloves, minced
1 tbsp sunflower oil
1 carrot, finely chopped
1/2 red pepper, finely chopped
1 generous pinch of cinnamon
1 generous pinch of chipotle chili pepper
2 tbsp roasted pumpkin seeds
Juice from 1 lime
2 tbsp minced fresh cilantro
Bring the quinoa and vegetable stock to boil with the epazote (if using) in a small pot. Reduce to a simmer and cook for 15 minutes. Meanwhile, use a paring knife and scoop most of the flesh of the squash from the halves, reserving both the shell and the flesh. Chop the flesh. Then heat 1 tbsp sunflower oil in a frying pan. Test the oil by dropping a cumin seed in the centre; if the oil is hot enough, the seed will sizzle and start to “swim” in the oil. Add the remaining cumin and fennel seeds. Saute for just under a minute and then add the garlic and onion and toss until the onion softens. Add the carrot, peppers, cinnamon and chipotle and continue to cook until the carrot is just barely soft. Add the chopped up squash flesh. When the quinoa is cooked, add it to the fry pan and mix in juice of half of the lime. Add the pumpkin seeds and toss to distribute. Grease or spray a lasagne dish and line the squash shells up in the pan. Using a large spoon, scoop the filling into each shell and gently press to pack it. Sprinkle the cilantro on top, and then mix the remaining lime juice with a few tablespoons of water and pour it gently around the squash (being careful not to pour it over the squash). Bake the squash in the oven at 400 degrees for approximately 25 minutes and then remove and enjoy – sour cream or creme fraiche is an optional but delicious accompaniment. By the way, there will be lots of left over quinoa mixture, and it makes a perfectly delicious salad to take for lunch!