Baked prickly squash with cherry tomatoes, a light and tasty side dish typical of Calabrian cuisine, usually heavier because it’s made in a pan where a bit more oil is used. As they say, you should see the oil in the pan, especially when the dish is ready, the vegetables almost float in the oil, but don’t worry, this version is more suited to our times and the taste is the same. The prickly squash has a unique taste. A small curiosity, this strange squash, prickly because it usually has spines on its entire skin, although there are smoother varieties, is native to America, and it’s called chayote. Here in Calabria, in our dialect, it’s called “sciusciù.” It was often planted near stables, chicken coops, or pigsties to provide shade to the animals that remained in the open yard, and it was also fed to the animals because the production is quite abundant.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Fall
Ingredients for Baked Prickly Squash with Cherry Tomatoes
- 1 prickly squash
- 6 cherry tomatoes
- 1 red onion from Tropea
- sage
- rosemary
- to taste salt
- to taste olive oil
Tools for Preparing Baked Prickly Squash with Cherry Tomatoes
- 1 Peeler
- 1 Knife
- 1 Cutting board
- 1 Baking dish
- 1 Bowl
- 1 Spoon
Steps for Preparing Baked Prickly Squash with Cherry Tomatoes
Peel the prickly squash, it is a bit sticky, so if you prefer, use a pair of gloves. Also carve into the grooves to peel it perfectly. Slice the squash into rounds about 1/4 inch thick. The seed in the center must be removed, cut the slices in half and remove the seed.
Place the sliced squash in a bowl, then wash and quarter the cherry tomatoes and add them to the squash, along with the onion, I use the red onion from Tropea.
Season with olive oil, salt, and herbs. I used sage and rosemary, instead of the usual dried Calabrian oregano, which of course goes well in this preparation.
Give it a good stir and transfer to a baking dish. Cook in a static hot oven at 356°F for about 30 minutes, until the squash is tender.
Baked prickly squash with cherry tomatoes and onion is a delicious side dish to accompany meat or fish, and they are excellent hot, warm, or cold. They can also be reheated and the taste remains unchanged. They can be stored for a couple of days in the fridge.
