Stuffed Summer Mix Squash

  • Blanch Summer Mix squash in boiling salted water briefly, until just tender.
  • Scoop out the seeds, forming a cavity.
  • Blend together 1/2 cup ricotta cheese with 1 egg, 1 finely minced hot pepper, 1/3 cup cheddar cheese and 2 tbsp fresh chopped chives.
  • Stuff the squash and place in an ovenproof dish with 1/2 inch water.
  • Bake at 350° for 20 minutes, or until slightly browned on the top.

-Ellen Ecker Ogden, author of From the Cook's Garden cookbook

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