Summer Squash Timbales
An elegant way to serve summer squash. These rich, mild custards are perfect as a side dish for grilled meat, alongside a salad or as part of a vegetable plate.
2 cups grated or finely chopped summer squash
1 t. salt
2 T. butter
1/2 c. finely chopped sweet onion
1 garlic clove, minced
1 T. fresh herbs, finely chopped
(parsley, basil, thyme, or chives)
3 eggs, beaten
1 cup heavy cream
1/2 t. salt
Freshly ground black pepper
1-2 T. soft butter
1 cup plain dry bread crumbs
Grated parmesan cheese
Fresh herb sprigs
Place the squash in a colander set over a bowl. Generously sprinkle with salt, mix with fingertips to distribute salt evenly, and let stand for 30 minutes. Gather squash in your hand and gently squeeze to release any additional surface moisture.
Preheat oven to 350°. Butter the bottom and sides of five 1/2-cup ramekins. Dust ramekins with bread crumbs to coat completely; shake out excess crumbs.
Heat butter in a skillet over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté 1 minute longer. Add squash; cook and stir 1-2 minutes. Remove from heat; cool slightly. Stir in the minced herbs. Add eggs, cream, salt and pepper.
Fill the crumb-lined containers with the squash mixture. Transfer to a deep baking pan and add hot water to reach two thirds up the sides of the timbales. Bake, uncovered, until set, 30-40 minutes, until golden brown. Remove from the oven and let cool about 5 minutes in the hot water bath. Remove ramekins carefully and place on towels. (hint: use a jar lifter). To serve, place ramekins on plates, sprinkle with parmesan cheese and garnish with fresh herb springs. Serves 5.