Zephyr Squash Tapenade

This recipe turns the Zephyr squash from this week’s market bag into a flavorful and versatile dip. Serve it with crispy flatbread, vegetable crudités, on top of a toasted sourdough. It also pairs wonderfully as a side for grilled meat. For a quick dinner, spread some of the dip over a seasoned fish fillet, sprinkle with breadcrumbs, and bake in the oven. The dip keeps well in the fridge for several days. If Zephyr squash isn't available, courgette works just as well.

Ingredients:

-        2 Zephyr squash

-        2 cloves garlic, crushed

-        1 sprig rosemary

-        1 sprig thyme

-        Olive oil, for drizzling and cooking

-        Sea salt, to taste

-        Freshly ground black pepper, to taste

-        1 tablespoon capers, chopped

-        Fresh basil, finely chopped

-        Fresh parsley, finely chopped

-        Zest of 1 lemon

-        1 tablespoon anchovies, finely chopped (optional)

-        Sweet confit bell peppers (from previous recipe), finely diced (optional)

-        Confit tomatoes (from previous recipe), finely diced (optional)

-        Freshly grated Parmesan cheese (optional)

Instructions:

1. Prepare the Zephyr Squash:

-        Preheat your oven to 280°F.

-        Peel the Zephyr squash using a vegetable peeler. Cut the peel into a fine brunoise (small, equal-sized cubes) and set aside.

-        Halve the core of the squash and place it in an oven-safe dish.

-        Drizzle the squash with olive oil, then add the crushed garlic cloves, rosemary sprig, and thyme sprig on top.

-        Season with sea salt and freshly ground black pepper.

-        Cover the dish with aluminum foil and bake in the preheated oven for 50 minutes.

2. Cool and Drain:

-        After baking, allow the dish to cool down before removing the foil.

-        Take out the squash, chop it coarsely with a knife, and place the chopped squash in a colander to drain any excess liquid.

3. Cook the Squash Peel:

-        Mince the cooked garlic and finely chop the rosemary and thyme leaves.

-        In a pan, heat a tablespoon of olive oil over medium heat.

-        Add the minced garlic, reserved squash peel brunoise, and chopped anchovies (if using). Sweat them gently until softened and fragrant, about 1 minute.

-        Add the drained cooking liquid from the squash to the pan and reduce it by half.

4. Combine and Finish:

-        Once the liquid has reduced, remove the pan from the heat.

-        Add the chopped thyme, rosemary, lemon zest, and coarsely chopped squash to the pan. Mix well.

-        Stir in the chopped capers, fresh basil, parsley, and dices of sweet confit bell peppers and confit tomatoes (if using).

5. Season and Serve:

-        Season to taste with sea salt and freshly ground black pepper.

-        If desired, sprinkle freshly grated Parmesan cheese over the tapenade for added depth of flavor.

Bon appetite. 

Forough & Le Bon Nosh Team