Photo by JsGirl
JsGirl's Notes:
Expand1 medium zucchini (thin) Ask a question about this ingredient
1 scallop squash (not much wider than the palm of your hand Ask a question about this ingredient
balsamic vinegar Ask a question about this ingredient
olive oil Ask a question about this ingredient
sea salt Ask a question about this ingredient
2 tablespoons butter, separated Ask a question about this ingredient
1 tablespoon flour Ask a question about this ingredient
1/2 cup whole milk Ask a question about this ingredient
1 egg, separated Ask a question about this ingredient
2 tablespoons finely minced onion Ask a question about this ingredient
2 tablespoons finely minced parsley Ask a question about this ingredient
1 tablespoon finely minced garlic Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon paprika Ask a question about this ingredient
Preheat the oven to 375 degrees.
Ask a question about this stepPeel zucchini and remove seeds. Dice. Slice off the top of scallop squash and remove seeds. Peel and dice top and add to diced zucchini. Place squash and zucchini in a steamer basket and steam until tender.
Ask a question about this stepRub hollowed scallop squash inside and out with olive oil, a splash of balsamic vinegar and a pinch of sea salt. Place squash on a cookie sheet and roast for ten minutes. After ten minutes, remove from oven and set aside.
Ask a question about this stepPlace steamed zucchini into a bowl and use a stick blender to break it down to a pulp.
Ask a question about this stepMelt butter in a small saucepan. Remove one tablespoon and set aside. Add flour and stir briskly to form a roux. Slowly whisk in milk and allow to simmer until a thick cream sauce is formed. Remove from heat. Add zucchini pulp, parsley, garlic, onion, paprika, salt and melted butter to sauce and whisk until smooth.
Ask a question about this stepWhip egg white until peaks form. Gently fold into cream sauce. Pour cream sauce into hollowed squash and return to the oven for 30 minutes. Remove squash and garnish with freshly cracked black pepper and fresh parsley leaves. Pass extra balsamic vinegar and olive oil at the table.
Ask a question about this step
Amanda is a co-founder of Food52.
Forgot to add:
The cream sauce should have about 1/2 an inch headroom in the squash and any excess should be turned into a well-greased ramekin/souffle dish, placed in a baking dish with about an inch of water and cooked along with the squash. The excess souffle is particularly good on toast under a soft-poach egg.