Inspiration for a recipe can come from different sources. This one, a savory variation on Sunday’s baked carnival squash, was inspired by a song, Scarborough Fair. I was lucky to have all four herbs from the traditional English ballad growing in my garden.
1 golden nugget squash
1 carnival squash
about 7 sprigs flat-leaf Italian parsley
about 5 medium-sized sage leaves
1 sprig rosemary
about 8 sprigs thyme
2 Tablespoons EVOO (Extra Virgin Olive Oil)
4 pinches pink Himalayan sea salt
Preheat oven to 350°F. Rinse each squash. Halve each one horizontally, cutting into the “belly” or widest part of the squash.
Remove the seeds by scraping them out of the center cavity with a spoon.
Wash all the herbs well by soaking them in cool water. Chop the parsley into tiny pieces. I use the stems too. Set aside.
Remove the stems from the sage and then chop the leaves into thin ribbons. Set aside.
Remove the rosemary leaves from the central branch.
Chop the leaves into tiny pieces. Set aside.
Tear the tiny thyme leaves from their slim stems. Set aside.
Sprinkle the chopped parsley into the cavity of each squash. Add the chopped sage, rosemary and thyme. Drizzle with the olive oil and sprinkle with the sea salt.
Place face down (with skin side up) in a baking pan (I like to use glass). Bake at 350°F for about 40 minutes.
Remove from oven, let cool, and turn over to plate.
©Nancy Wolfson-Moche 2013