Cajun French: le cachat (lu ka-sha) – squash
This stuffing is perfect for garden squash, bell peppers, cabbage and many other vegetables. Top whatever you stuff with Cajunville Marinated Feta.
Mais c’est bon!
Enjoy!!
Ingredients:
4 med summer yellow squash
Olive oil, good quality – 2-3 cups
½ # ground beef
½ # Ground pork
3 oz Andouille
1 Onion
1 Bell pepper – we use red
1 rib Celery
3 cloves Garlic
Rice – 1 cup cooked
Cajunville seasoning
Cayenne
2 oz parmesan cheese
½ cup Kalamata olives, pitted
1 egg
Butter
1 cup shelled pecans
1 Block Feta Cheese, in brine
2 Lemons
4 Green Onions
3 Garlic Cloves
Tiny cherry tomatoes – get the smallest you can (about 10 needed)
5-6 oz mixed greens – we use arugula and baby spinach
4 Sprigs Fresh Thyme or Rosemary
Cane vinegar
Creole mustard
Mise en Place:
4 med squash
½# ground beef
½# ground pork
3 oz andouille, cut in ¼” rounds, cut in strips and diced
¾ cup diced onions
⅓ cup diced bell pepper
⅓ cup diced celery
3 cloves chopped garlic
1 cup cooked rice
2 oz grated parmesan cheese
½ cup kalamata olives, pitted and quartered
Olive oil
Cajunville seasoning
Cayenne
1 egg
1 cup pecans, quartered
2 Tbl Butter
Marinated feta
Mixed greens
Cane vinegar
Creole mustard
Salt
Pepper
Equipment:
Cutting Board
Sharp Knife
Measuring cups and spoons
Pot for cooking rice (ahead of time)
Pot for blanching squash
10” or 11” skillet 2” deep (will also be used for baking)
If you don’t have a skillet for baking, a cookie sheet will work
Salad bowl for greens
Small container for mixing dressing
Grater
Microplane
Bowl, whisk or fork for beating egg
Cooking tweezers or small tongs
Small spoon
Cooking spoon
Tasting spoon
Serving plates and utensils
Directions:
Cut squash lengthwise
Scoop out center (can be saved and broth made)
Bring water to a boil
Blanch squash in salted water 2-3 minutes
Remove place on rack or plate
Heat skillet to medium to medium-high
Add 2 Tbl butter and melt
Add 1 cup quartered pecans
Roast until nutty smell
Remove from skillet and cool
Heat oven to 350 conventional; 325 convection
To skillet add 1 Tbl olive oil – from feta
Add onions, peppers and celery
Saute 3 minutes
Add garlic, saute 2 minutes
Add andouille, saute 3 minutes
Add meat, cook until browned (don’t over cook)
Add 1 Tbl Cajunville seasoning
⅛ tsp cayenne
2 oz parmesan cheese, grated
Remove from skillet into a bowl
This is your basic stuffing. From here you can go in any direction
Add ½ cup Kalamata olives, pitted and quartered
Add 1 cup rice
Combine well
Taste for seasoning
Beat egg and add to mixture
Fill squash boats with mixture
Place in skillet or cookie sheet
Bake for 30 minutes
Cut greens if desired
Add to bowl
Kiss the greens with the dressing
Dressing:
1 Tbl olive oil – from feta
¾ tsp cane vinegar
½ tsp creole mustard
¼ tsp salt
¼ tsp pepper
Plate:
Place greens on plate
Grate parmesan cheese over greens
Place squash boats on greens
Garnish with feta, lemon, tomatoes, thyme
Drizzle oil from marinade over boats
Mise en Place
