Squash-Chèvre Stacks

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.


photo 4

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

  1. Set oven to 425 F.
  2. 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.
    photo 3
  3. Line baking pan with foil and spray with coconut oil or other cooking spray. Arrange squash, flesh side up, on pan.
  4. Spread desired amount of chèvre on squash and then layer one tomato slice atop each squash half.
  5. Add shaved parmesan to top of each stack.
  6. Bake 15-18 minutes or until parmesan begins to golden. If desired, sparingly sprinkle with sea salt.
    photo 1
  7. 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.
  8. 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.

photo 2


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