This week’s trip to the farmer’s market sent me home with a nearly endless supply of yellow squash, simply because I couldn’t resist it. Not wanting to slice it up and sauté it, I felt I hit a squash roadblock. I made great stuffed squash about a month ago but really wanted to keep the entirety of the squash intact so stuffing was out of the question. After searching Pinterest for about an hour, I had gotten nowhere. Then, I suddenly remembered the eggplant, mozzarella and tomato stacks that I find so tasty and the following recipe came to me.
8 yellow squash, necks cut and halved lengthwise
2 T olive oil
1 clove garlic, roughly chopped
8 oz. chèvre (I used a rosemary chèvre)
2 medium tomatoes, thinly sliced
10-15 Tuscan kale leaves, rinsed and whole
1 T olive oil with orange
½ c water
Shaved Parmesan or other hard cheese
- Set oven to 425 F.
- Add 2 T olive oil to a large pan and heat over medium-high. Once oil has heated, add garlic and sauté for about 2-3 minutes. Add halved squash, flesh side down. Cook for about 3-4 minutes or until squash just begins to brown.
- Line baking pan with foil and spray with coconut oil or other cooking spray. Arrange squash, flesh side up, on pan.
- Spread desired amount of chèvre on squash and then layer one tomato slice atop each squash half.
- Add shaved parmesan to top of each stack.
- Bake 15-18 minutes or until parmesan begins to golden. If desired, sparingly sprinkle with sea salt.
- While squash is baking, add water to the same pan used for squash. Add kale to pan, drizzle with orange olive oil. Cook over medium-high heat for about 8 minutes, stirring occasionally.
- To serve, plate the kale and top with desired number of squash stacks.
This made for a colorful and hearty dish served with bourbon-marinated ribeyes, meaning Caleb got a huge ribeye and a few squash stacks and I had about four of these and a 4 oz. steak.