Supersized Squash

Why is it that we seem fascinated by things that are miniature or jumbo. If something is "normal" sized, it just does not receive as much attention. How many times have I bought something that was extra small or strangely enormous...just because it was that size? Oh how the market has grown for things like baby carrots, extra large candy bars, mini MnM's and don't get me started on the supersize phenomenon.

Although, supersize is one reason I love the zapallo macre (zuh-pie-o mack-ray) squash. It is JUMBO! GIGANTIC! ENORMOUS! It is so big that they just sell small pieces of it! I can buy kilogram sized squares at the store...and to think, that is just a small piece of the squash.

Zapallo Macre (Curcubita Maxima) has a solid green exterior and a bright orange interior. The zapallo was first cultivated in the department (state) of Lima sometime between 4200 & 2500 A.C. It has a rather high water content and I have found a great use for it when making soup as it seems to disintegrate, both coloring the broth as well as giving it texture and body.

Markets all over Peru sell slices or squares of this firm orange squash so that people can use it in soups or featured in dishes like Locro de Zapallo, Crema de Zapallo or as Picarones. Here, I have used it as part of a meatless casserole that is delicious for breakfast, lunch or dinner!!! This delicious recipe is especially for Weekend Herb Blogging, created, and this week hosted by Kalyn at Kalyn's Kitchen.



Double Squash Gratin

2 cups of diced zucchini
2 cups of thinly sliced zapallo (or other yellow squash)
2 cups of thinly sliced leeks
1/4 cup of chicken broth
1 tsp of salt, divided
1 tsp of black pepper, divided
6 garlic cloves, minced
3 cups of sliced mushrooms
1 cup of nonfat plain yogurt
1 egg
2 cups of cooked quinoa
1 cup of crumbled queso fresco
1/4 cup of shredded Parmesan cheese
1/4 cup of minced fresh cilantro
1 cup of crushed potato chips (substitute tortilla chips, cornflakes, panko, etc.)

Preheat oven to 375F. Combine zucchini, zapallo, leek, broth, 1/2 tsp of salt, 1/2 tsp of pepper and garlic in a large pot. Cover and cook for 15 minutes, stirring occasionally. Add mushrooms and cook for another 5 minutes or until squashes are tender. Uncover, remove from heat and cool slightly. In a large bowl, combine remaining salt and pepper, yogurt and egg; stirring with a whisk. Add squash mixture, quinoa, queso fresco, Parmesan cheese and cilantro. Stir well to combine. Pour mixture into 8x8 baking dish coated with cooking spray. Sprinkle potato chips over squash mixture. Bake at 375F for 25 minutes or until browned on top and bubbly around the edges. Let stand 10 minutes before serving. Serves 4. Adapted from Cooking Light.


Pastel de Zapallos

2 tazas de zapallito italiano, cortado en cubitos
2 tazas de zapallo, rebanado
2 tazas de poro, rebanado finamente
1/4 taza de caldo de gallina
1 cucharita de sal, dividido
1 cucharita de pimienta, dividido
2 cucharadas de pasta de ajo
3 tazas de championes blancos, rebanados
1 taza de yogurt natural
1 huevo
2 tazas de quinoa, cocida
1 taza de queso fresco, cortado en cubitos
1/4 taza de queso parmesano rayado
1/4 taza de culantro, picado
1 taza de papas fritas, aplastados

Precalentar el horno a 190C. Combine zapallito italiano, zapallo, poro, caldo, la mitad del sal, la mitad de la pimienta y el ajo en una olla grande. Tapa y cocine 15 minutos, moviendo poco. Agregas championes y cocine unos 5 minutos mas o hasta que los zapallos esten tiernos. Destape, remueve del fuego para enfriar un poco. En un tazon, combine el resto de sal y pimienta, yogurt y huevo; batiendo. Agrege la mezcla de zapallos, quinoa, queso fresco, queso parmesano y culantro. Mueve todo para combinar. Despues hechalo a un fuente cuadrado ya engrasado. Cubre la mezcla con las papas fritas. Hornealo a 190C por 25 minutos o hasta que esta dorado encima. Dejalo enfriar 10 minutos antes de servir. 4 porciones.