One of the lovely things about getting a CSA box dropped off on our doorstep is that we get vegetables that we wouldn’t necessarily buy. This forces us to look at recipes outside our comfort zone.
A couple weeks ago our box contained an eggplant. After some searching, Steve found a recipe we thought was worth trying. It was not just worth trying, it was outstanding.
In the next box, we had a delivery of summer squash. I thought the eggplant sausage bake was so good, we should try something similar with the squash. That was really good, too.
3/4 pound habanero chicken sausage, crumbled
1 pound summer squash
1 onion, diced
3 cloves garlic, crushed
1 pepper, diced
1 pound summer squash in 1 inch cubes
1 cup chicken stock
1 cup bread crumbs
.5 cup grated parmesan
Fry sausage until cooked through. Add onion, pepper and garlic, cook until translucent. Add squash and chicken stock. Bring to a simmer. Add bread crumbs and most of the parmesan. Cook briefly. Add mixture to a casserole dish and top with remaining cheese. Bake 20 – 30 minutes until heated through and bubbly.
This is really, really good. It worked with the sweet italian sausage and the eggplant, it worked with the hot chicken sausage and summer squash. It’s also dead easy to make. The above amount makes 4 servings. I made it through the “put in casserole” stage, then baked off half and stored the other half in the fridge. The next day it was just as good, with some cheese on top. I did bake it for a little longer, just to make sure it was cooked through.
The more I cook Emeril’s recipes, the more I enjoy his food.