I’ve been seeing pictures of stuffed squash blossoms in the foodie world for a few years now, and I’ve been intrigued. I love squash, but really had no idea what in the world they might taste like. It got me thinking though. Then a year or two ago, my Pinterest feed got flooded with tons of pictures and recipe ideas for stuffing zucchini. Now the wheels were really turning. So this summer when my mother-in-law planted a ton of squash, I kept my fingers crossed that I could
beg persuade her to let me have A LOT of the crop. And she did!
And then this happened.
Beautiful, fresh yellow squash stuffed with creamy pimento cheese and topped with crispy panko bread crumbs and parsley.
It’s one of the best ways to enjoy squash, well in our opinion at least. This dish works well as a side or even as a vegetarian main meal. Not a fan of yellow squash? Try using zucchini instead.
While this dish is a no-brainer for us in the summer with the influx of dirt cheap, and/or free, squash, it’s also become a holiday staple. It’s rich, it’s indulgent, and the combination is perfectly Southern.
If you were on the fence about what to make, or scrambling to find a last minute recipe for your familys’ Thanksgiving meal, this one’s sure to be a hit.
Pimento Cheese Stuffed Squash
recipe adapted from Spicy Southern Kitchen
4 medium squash or zucchini
pimento cheese, your favorite brand or homemade
⅓ cup panko crumbs
1 tbsp butter, melted
1 tbsp parsley flakes
1. Cut squash in half horizontally. Place squash in a steamer basket over boiling water. Cover and steam about 6 to 8 minutes, just until tender. Let cool and then use a spoon to scoop out the seeds and pulp.
2. Place squash, cut side up on a baking sheet.
3. Salt and pepper the squash.
4. Fill each squash cavity with pimento cheese.
5. In a small bowl, stir together the bread crumbs, butter, and parsley.
6. Sprinkle the crumb mixture on top of the ‘stuffed’ squash.
7. Bake for 12-15 minutes at 350 degrees, or until cheese is warm and melted.
8. Broil for 1 to 2 minutes to lightly brown the panko crumbs.