Creamy Mushroom and Tarragon Stuffed Baby Squash
Indulge in the vibrant flavors of autumn with this delectable recipe for creamy mushroom and tarragon stuffed baby squash. These petite and tender squashes are transformed into a savory masterpiece, perfect for a cozy dinner or elegant occasion.
Ingredients:
* 12 small baby squash (such as acorn, butternut, or zucchini)
* 1 pound cremini mushrooms, cleaned and sliced
* 1/2 cup chopped onion
* 2 cloves garlic, minced
* 1/4 cup chopped fresh tarragon leaves
* 1 cup heavy cream
* 1/2 cup grated Parmesan cheese
* 1/4 cup bread crumbs
* 1/4 cup melted butter
* Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut baby squash in half lengthwise and scoop out the seeds and pulp, leaving a 1/2-inch (1.25 cm) shell.
3. In a large saucepan, sauté mushrooms, onion, and garlic over medium heat until softened.
4. Stir in tarragon and cook for an additional minute.
5. In a separate bowl, whisk together heavy cream, Parmesan cheese, and bread crumbs.
6. Combine the mushroom mixture and the cream mixture in a large bowl. Season with salt and pepper to taste.
7. Fill each squash half with the mushroom filling.
8. Brush melted butter over the squash halves.
9. Place the squash on a baking sheet lined with parchment paper.
10. Bake for 20-25 minutes, or until the squash is tender and the filling is bubbly.
11. Serve and enjoy!
Tips:
* For a richer flavor, use a combination of white and cremini mushrooms.
* If you don't have fresh tarragon, you can substitute 1 teaspoon of dried tarragon.
* Add a sprinkle of crumbled goat cheese or feta on top before serving for an extra tangy kick.
This creamy mushroom and tarragon stuffed baby squash is a culinary delight that will impress both your taste buds and your dinner guests. Its vibrant flavors, tender texture, and elegant presentation make it a perfect dish for any occasion.