This is a quick easy dish to prep ahead of time, and then assemble and cook in about 15 minutes. It evolved from a recipe for stuffed portobello mushrooms -- which is good, don't get me wrong! -- but I think I like it better on squash.
In these pictures, I was testing a batch without the sundried tomatoes, but I don't recommend skipping them. I think they add an important zing to the dish.
Recipe: Summer squash topped with sausage and cheese
Ready In: 30 Minutes Servings: 3
1/2 cup Jimmy Dean® Original Hearty Turkey Sausage Crumbles
1/2 cup shredded Italian cheese blend, divided
2 tablespoons ricotta cheese
1 green onion, thinly sliced
1 T. finely chopped sun-dried tomatoes, rehydrated
1 medium summer squash
Optional for plain squash slices:
olive oil
salt and freshly ground pepper
grated Parmesan cheese
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Combine sausage, half of the shredded cheese, ricotta cheese, onions and tomatoes in medium bowl.
Lay the squash flat on cutting board, and cut off the bottom on a diagonal.
Slice the rest of the squash, parallel to the first cut, in approximately 1/2" thick slabs.
You'll have some large diameter slices and some small ones. If you're prepping this meal early in the day, you can put everything in the fridge now to hold till you're ready to bake.
Lay the slices on the prepared baking sheet. Divide the sausage mixture among the slices; first just dump some on (shown upper left in the photo below), then pat it down with your fingers (shown in the top second one). Sprinkle the remaining cheese over the sausage mixture.
You may top all the slices this way, or you can use the two or three smallest ones without the sausage topping. If you're not topping all the slices, brush the bare ones with olive oil and sprinkle with salt and pepper.
Bake 10-12 minutes or until squash is just tender. Remove from the oven.
Sprinkle the plain slices with grated parmesan.
Serve it all up. Yummmm!
No comments:
Post a Comment