I cooked a violin squash stuffed with potatoes for our regular weekly Light and Tasty column.
Today’s theme is autumn fruit and vegetables, and I chose squash because I’ve bought and eaten it three times already these days — I’m really fond of it. 😀
For this recipe I used a violin squash, a variety I like not only to eat but also because… it’s easy to cut! 😊 I must admit, cutting round squash, especially large ones, isn’t my strong suit, while I manage much better with a violin squash.
Also, when stuffed and cut lengthwise it becomes a single-serving bowl, and I really like to serve it that way!
〰 〰 〰
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 2 Servings
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 violin squash (about 2.2 lb (approximately 1 kg) — or butternut squash)
- 2 potatoes (about 9 oz (250 g))
- Half onion
- rosemary
- extra virgin olive oil
- cheese (optional, as desired)
Tools
- Knife
- Baking dish
- Peeler
- Scooper
- Microwave
- Oven Sfornatutto
- Container for microwave cooking
Steps
Wash the squash well, cut it in half lengthwise and remove the seeds using a spoon.
Score the flesh with the tip of a knife to help cook the thicker parts of the squash.
Bake at 392°F for about 20 minutes.
👉 This initial bake will make it easier to scoop out the flesh, although it won’t yet be completely soft.
Scoop out the squash flesh using a spoon or a dedicated scooper.
👉 Useful and optional: to speed up cooking, at this point you can put the squash in the microwave for a few minutes. I recommend running it a couple of minutes at a time, stirring the pieces of flesh with a spoon between intervals. Squash cooks very well in the microwave and quickly, but proceed in short steps to avoid overcooking the skin at the base (I used 5 minutes).
Slice the onion and add it to the squash.
Bake again at 356°F for 10-15 minutes (or a little longer if you didn’t use the microwave step).
Meanwhile, peel and cut the potatoes into pieces and cook them in the microwave: for two potatoes 7 minutes are sufficient, stirring halfway through and leaving the covered container to rest in the microwave while you take the squash out of the oven.
When ready, take the squash out of the oven, stuff it with the potatoes, drizzle with a little oil and flavor with rosemary.
Bake again until the potatoes are golden.
This violin squash stuffed with potatoes is an excellent and showy side dish, suitable for festive days while remaining a light recipe.
But it can also become a main course simply by adding some cheese (to taste, cut into pieces), which, when melting, besides being delicious also helps bind the potatoes.
Cheese can be replaced with tofu or tempeh, in chunks or crumbled, if you want to make a vegan main dish.
I tried adding cheese to only one of the two squash halves. As you can see in the photo below, the cheese began to brown well before the potatoes…
…so I removed the half with cheese after only 10 minutes and continued cooking the second half for an additional 10 minutes until the potatoes were golden.
Serve the violin squash stuffed with potatoes hot or warm.
You can slice it directly onto plates or eat the filling by scooping the now-cooked, soft flesh with a spoon or fork.
☝ The skin is edible if well cooked (the bottom of mine was well cooked and soft, while I discarded some other parts of the skin).
Tips without salt
I remind you that I cook without added salt. 😉 Here are some tips to flavor the stuffed squash without adding salt:
– pepper or chili pepper
– a drizzle of hot oil added raw before serving
– a raw mix of garlic, sage and rosemary before serving.
If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually — the palate must adapt slowly and shouldn’t notice the progressive reduction.
▫ Use spices: chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs: basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds: sesame, pine nuts, almonds, walnuts…
▫ Use pungent vegetables or fruit: garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granulate and gomasio.
▫ Prefer fresh foods.
▫ Avoid boiling; prefer cooking methods that retain flavors (griddle, foil, steam, microwave).
▫ Avoid bringing the salt shaker to the table!
▫ Allow yourself an occasional indulgence. It lifts the spirits and helps you persist.
If you don’t want, or cannot, give up salt:
▫ You can still try my recipes and salt according to your habits.
Follow me!
On my new WhatsApp channel and on Instagram, on the Facebook page, on Pinterest and in my two groups: Il gruppo di Catia, in cucina e oltre and Proprio quello che stavo cercando! — and if you like… subscribe to my Newsletter.
Other Light and Tasty recipes:
Here are the other autumnal recipes that the Light and Tasty Team offers today: 👇
Carla Emilia: Fennel gratin with anchovy bread
Claudia: Kiwi smoothie
Daniela: Arugula and persimmon-apple salad with Parmesan flakes and hazelnuts
Elena: Sweet and sour celery root
Milena: Autumn fruit and vegetable salad
FAQ (Questions and Answers)
Why is the violin squash called that?
The violin squash has an elongated shape with a central narrowing, more or less pronounced, which makes its shape similar to that of a violin.
What’s the difference between violin squash and butternut squash?
Both have an elongated shape with a central narrowing that makes them resemble a violin. Butternut has a smooth skin, while the violin squash has a wrinkled skin.
