How to Make Squash Soup and Lamb Stuffed Squash

Donald Kotler, of TOAST demonstrates how to make two tasty dishes from fresh garden squash: Chilled Squash Soup and Lamb Stuffed Squashp and Lamb Stuffed Squash

Chilled Squash Soup Recipe

Recipe courtesy of Donald Kotler
Serves 6 people.

Ingredients:

• 1 medium sweet onion
• 3 or 4 young carrots
• 7 or 8 patty pan squash or other young small varieties
• 1 cup vegetable broth or chicken stock
• 1/2 cup creme fraiche or yogurt 

Instructions:

1. Cut vegetables
2. Cook onions on low to medium heat until translucent; add carrots and squash; add stock bring to boil, then take off heat.
3. Let cool and  transfer to blender and add crème fraîche and mix
4. Salt and pepper to taste 
5. Cool in refrigerator
6. Serve and garnish with your choice of thin sliced carrots and squash

Lamb Stuffed Squash Recipe

Ingredients:

• 6 zucchini 4″-5″ inch long
• 3/4 pound of ground lamb
• 1 tsp smoked paprika 
• 1-Tbl Thyme, Flat leaf Parsley, Chive
• A couple of cloves of garlic
• 1 small shallot 
• 1/2 lemon 
• Tomatoes
• Extra virgin olive oil
• Saba or Balsmic Vinegar
• Hard cheese (percorino)
• Salt and Pepper

Instructions:

1. Wash and cut  Zucchini into thirds (medallions)
2. Hollow out inside of the zucc using a melon baller
3. Remove as much seeds as possible 
4. Put to side to rest
5. In Pan add a Tbl of extra virgin olive oil
6. Add ground lamb and smoked paprika on low to med heat
7. Add minced shallots
8. When lamb is medium rare remove from heat
9. Add shaved garlic, chopped herbs, slat and pepper to taste
10. Mix finish with lemon juice
11. Taste
12. Set to side
13. When warm to touch (60 seconds or so) start stuffing zucchini fill till one side is over flowing
14. Place on a baking pan
15. Bake 350 12-15 mins
16. Turn zucc bake another 10mins
17. While zucc is baking slice tomatoes and place on plate
18. Salt and pepper
19. Take sliced zucc medallions arrange
20. Drizzle extra virgin olive oil and balsmic 
21. Shaved cheese 
22. garnish with fresh herbs