Cranberry Bean Succotash Stuffed Roly Poly Squash
Roly Poly Summer Squash, perfect little round balls from heaven and they were made to be stuffed and roasted and eaten. Found in my area in mid July at the farmers market (I live in Bucks County, Pa) and I continue to see them until about September. Look for ones no bigger than 4 inches round, like zucchini the bigger they are the woodier they become. Commonly come variegated green but also come in a beautiful bright yellow. I prebake mine in the oven before stuffing instead of the traditional way of boiling them. I think boiling makes them soggy and watery. Eat them now while you can because in a few months they’ll be gone until next year.
Traditionally made with limas and corn, became a very popular side dish during the Great Depression. With the frozen food boom in the 1950s succotash became a dinner staple, washed out, overcooked,mealy and cooked it a stick of butter. I didn't like it at all, I remember the pure horror I felt when I saw it at the table. Not succotash!! I would spread it out on the plate to make it look like I ate it, spit it into my napkin, put it under the placemat -anything to avoid eating it.
Let’s change it up a bit! I used dried cranberry beans they have a wonderful creamy texture and mild nutty flavor. I used fresh summer corn on the cob grilled until smokey and delicious. Finally, I added orange cherry tomatoes, they’re in my garden and now’s the time to put them in everything. This summer succotash is the perfect stuffing for roly poly squash and makes the perfect side dish that won't end up in a napkin.
I finished the squash with an herb compound butter, tons of fresh parsley, mint and basil from the garden and then blended it with Earth Balance Butter. I smeared the tops with a big spoonful and popped them back in the oven for five minutes to let the compound butter melt into the succotash and down the sides of the roly poly squash. Heavenly.
Cranberry Bean Succotash Stuffed Roly Roly Squash
Vegan, gluten Free
- 1 Cup Dried Cranberry Beans, Soaked in cold water and covered in the refrigerator overnight
- 4 Roly Poly Squash
- Canola Oil
- Fresh Pepper to Taste
- Sea Salt
- 2 Ears of Fresh Corn on the Cob
- 1 Cup Cherry or Grape Tomatoes, cut in 1/2
- 1 Whole Lemon, Juice and Zest
- 2 Whole Scallions, White and Green Parts, Cut on the Bias
- 6 Tbsp. Earth Balance Butter, room temperature
- 1 Tbsp. Chopped Fresh Mint
- ¼ Cup Chopped Fresh Flat Leaf Parsley
- 8 Basil Leaves, Chiffonade
- Pepper to Taste
- Sea Salt
- Preheat oven 350 degrees
- In a large stockpot add soaked and drained cranberry beans, cover with 2 inches of cold water. Turn on high and bring just to the boil, turn down to very low and stir gently. Cover with lid and cook slowly until tender, about an hour. Never add salt!! -They will never get tender. When Cooked all the way through pour into colander and rinse with cold water to stop residual cooking.
- Cut off the top inch of each roly poly squash (stem side), scoop out the centers and seeds with a spoon. Brush with canola oil, salt and pepper and place cut side up in a cast iron skillet or baking dish. Roast for 20 minutes.
- Brush corn on the cob with canola oil and grill all sides on a hot grill pan, about 5 minutes a side. Remove from heat and rest until cool. Cut kernels off cob with a sharp knife.
- In large bowl add cranberry bean, corn, cherry tomatoes, scallion, lemon zest and juice, ½ tsp salt and fresh pepper to taste. Stir until combined, set aside until squash is ready.
- In a medium bowl add Earth Balance Butter, chopped herbs salt and pepper. Combine with spoon and refrigerate until needed.
- After 20 minutes of roasting remove squash from oven and carefully stuff each one with filling. Make sure you pack the filling in there. Add any extra filling to skillet.
- Return to oven and roast for 30 minutes.
- Again remove from oven, smear a spoonful of herb butter on top and return to oven so that the butter can melt into the center and down the sides of the roly poly squash.
- Serve immediately.
|I always cook extra dried beans and freeze them in a zip top bag for midweek cooking!|