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Minted Pea-and Mushroom-Stuffed Baby Squash

Makes: 16  servings Prep 35 mins Start to Finish 45 mins

Ingredients

  • 1 1/2 pounds  baby pattypan squash
  • 1 cup  (5 oz.) frozen peas, thawed
  • 1 1/2 tablespoons  finely grated Parmigiano-Reggiano
  • 1 1/2 tablespoons  extra-virgin olive oil
  • 1/2 tablespoon  fresh lemon juice
  • 1 tablespoon  finely chopped fresh mint leaves, plus additional small leaves for garnish
  • 5 ounces  white mushrooms, quartered
  • 2 tablespoons  chopped shallots
  • 1 tablespoon  heavy cream

Directions

1. Bring a large saucepan of water to a boil; add salt. Add squash and cook until fork-tender, about 3 minutes. Drain in a colander and transfer to a bowl of ice and cold water to cool. Drain and horizontally slice off tops of squash, keeping each top with its bottom. Cut a thin slice from bottom of each squash (to stand upright) and place on a tray.

2. Pulse together peas, cheese, 1/2 tablespoon oil, and the juice in a food processor until almost smooth. Transfer to a bowl and stir in mint; salt and pepper to taste, for pea filling.

3. Pulse together mushrooms and shallots in a clean food processor bowl until finely chopped. Heat remaining 1 tablespoon oil in a medium nonstick skillet over moderate heat. Add mushroom mixture and cook, stirring occasionally, until liquid has evaporated, about 3 minutes. Transfer mixture to a bowl and stir in cream; salt and pepper to taste, for mushroom filling.

4. Spoon pea filling onto half of squash bottoms, then top with lids. Garnish each with a mint leaf. Repeat with mushroom filling and remaining squash. Serve at room temperature. Makes 16 servings.

Nutrition Facts

  • Servings Per Recipe 16
  • cal.(kcal)35,
  • Fat, total(g)2,
  • chol.(mg)2,
  • sat. fat(g)1,
  • carb.(g)4,
  • fiber(g)1,
  • pro.(g)1,
  • sodium(mg)22,
  • Percent Daily Values are based on a 2,000 calorie diet