Sunburst Squash and Yellow Onion Scallop – v1 – July 2010

I grew the sunburst squash, so now I have to eat them. So after a little bit of searching on the internet for a recipe, here was the base recipe that I ended up starting out with. And as usual I made my own heavy handed modifications:

Ingredients & Techniques:
Serves 3 to 4 – Total cook time: ~50 minutes

  • 2 medium sunburst squash, quartered, then thinly sliced
  • 2 Medium yellow onions, cut in half, then thinly sliced
  • 3 TB of butter
  • Salt, black pepper and sweet paprika and Parmesan cheese for each squash layer.
  • 1/4 cup Milk


1. Spray 10″ x 10″ metal brownie pan with cooking spray.
2. Cover the bottom of the pan with a layer of squash, seasoning the squash with salt, black pepper & sweet paprika. Finally dot the squash layer with 1 TB of butter, cut into 3 pats, and add a generous sprinkling of grated Parmesan cheese.
3. Add a layer of onions, and then repeat layering process, until you end up with three layers of squash, and two layers of onions. Lastly pour the milk gently on top of all the layers.
4. Cover the pan with aluminum foil and place on the cool side of a charcoal grill with the top on for 20 mins. Then move the pan directly over the coals for 10 minutes, rotating the pan after 5 minutes, keeping the lid on the grill closed. Then move the pan back to the cool side for 15 mins, with the grill lid closed. Finally remove the aluminum foil from the pan, and move the pan back over the coals (grill lid open) for 5 minutes to evaporate some of the liquid from the pan.

Side Notes:

Surprisingly this side dish turned out very good, it was a little bit tender and just a little bit sweet/buttery/creamy. The only thing that I would change would be to add just a bit more Parmesan cheese to each layer of squash. Since the Parmesan seems to pair very well with the squash.

Originally I thought about using smoked paprika instead of sweet paprika, but since I cooking this dish on the grill I thought “way should I double up on the smoke, if I’m cooking it on the grill.” I have to say I’m pretty happy with my decision to use the sweet paprika. But it did cross my mind, that next time I should add some cloves of garlic and maybe a little bit of cayenne pepper to mix it up flavor wise.

One other thing that I was going to try next time, was to use bacon fat to grease the pan instead of cooking spray. Just to give the dish a slight bacon/salty taste, instead of that fake oil kitchen spray taste.

Someone that doesn’t like Sunburst squash

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