UPDATE: This previously unnamed squash has just been named the “Sun Island Baker.” It’s a hybrid raised for three generations now and exclusively produced by Sun Island Farm on Vashon Island. Joe Yarkin of Sun Island Farm wrote to inform me that this post inspired him and Celina to name their popular white squash! It is close to sold out this year, and they are planning to plant more for next season. Thank you Joe and Celina! I am honored and I hope the Sun Island Baker really thrives next year!
I just can’t get over our wonderful day trip to Vashon Island that I photo blogged about recently, and I can’t wait to go again! I have to mention that several friends and readers told me they visited Vashon after reading my post, and that makes me really happy :) I hope everyone had just as pleasant a trip.
At the end of my Vashon post, I left you with photos of a dinner made using wonderful ingredients from the Vashon Island Farmers’ Market. We brought home gorgeous island greens with edible flowers, some lavender potatoes, bread from Monkey Tree, truffles from Zanzibar Chocolates, a great red wine called Brisage (cabernet sauvignon and merlot blend) from Sweetbread Cellars, and the most stunning white squash from Sun Island Farm. Celina at Sun Island’s booth was also one of the nicest people I met on Vashon. She explained how great these white squash would be — I had never tried cooking with them — and she proudly showed their early pumpkin harvest, thanks to a fairly cool summer. By the way, Sun Island Farm also sold hops, something I had never before seen at a farmers’ market. Hops can be made into a medicinal tea. I wonder why I did not buy them, hops tea would’ve been lovely and warm right now!
About that stunning white squash from Sun Island Farm — it was sweet and rich and tender. The baking was simple, and when stuffed with crimini, thyme, and a red wine infused cheese, this dish anchored a great supper. I am salivating again, remembering how amazing the end product tasted. My only regret is that we bought just a couple squashes, leaving none left over. Well no worries, some of the best things in life are meant to be enjoyed in the moment! What I do have, though, are lovely photos and one tasty recipe for Stuffed Sun Island Squash which I’ll be making again! This is a perfect way to eat your squash, no matter what color they are.
2 beautiful, small white squashes
6 diced crimini mushrooms
1 small diced zucchini
2 fresh sprigs of English Thyme from my edible garden
1 big clove of garlic
1 tablespoon butter
1 tablespoon olive oil
salt & pepper to taste
a bit more olive oil to coat inside the squash
some diced soft, red wine infused cheese from River Valley Ranch (or any soft cheese)
1. Preheat the oven to 350 F (175 C).
2. Carefully scoop out the inside of the squash. If there are a lot of seeds, discard the insides or use them later, to make stuffing.
3. Brush the inside of the squash with olive oil and let it bake for 15 minutes or so, until the edges get pale brown.
4. Meanwhile, sauté the mushrooms in butter. Let them cook for a few minutes, then add oil, thyme, garlic, squash, salt, and pepper. Let it all semi-cook for a minute or two then take it off the heat. It will cook more later in the oven.
5. Toss the cheese in the sauté mix, and use it all to stuff the partially cooked squash shells.
6. Let the whole thing bake in the oven for another 20-25 minutes, or until the squash skin looks slightly wrinkled outside and the cheese has melted. Make sure the squash bottom doesn’t burn.
7. Drizzle a little bit more olive oil over the top, and serve right away.