Here is yet another dish featuring yellow summer squash. This is one I could do over and over, and doubtless will in the near future as long as squash is in abundance.
As with many of my dishes, it began with onion and garlic sautéed in olive oil and seasoned with kosher salt, black pepper and nutmeg.
I couldn’t resist inserting some greens. I used Malabar spinach.
When the spinach was tender I turned off the heat and mixed in chopped basil.
In a baking dish greased with olive oil, I arranged a layer of squash slices and dusted them with a combination of masa harina, all purpose flour and salt.
Then I scattered a layer of the sautéed onion and Malabar spinach.
This was followed by another layer of squash slices which were also dusted with harina, flour and salt mixture. This sequence continued until the onion and greens preparation ran out. The last couple layers were of squash and flour dustings.
I then poured in approximately half a can of coconut milk.
This dish could have been left vegan without a noticeable difference, but there was a small amount of Brie that needed to be used. I put the Brie in the freezer prior to shredding.
On top of the Brie I added a layer of cornflakes and put it in the oven to bake.
As usual, I was running short on time, so I cranked the temperature up and switched on the convection fan. As usual, I neglected to keep an eye on things and the cornflakes became a bit charred.
But all was well. The worst charred of the cornflakes were easily picked off and there was no burnt flavor in the end product.
The masa harina, all purpose flour and coconut milk gave the dish a tasty creamy sauce that was not runny. The dish was perfectly cooked despite my concerns, with the squash just slightly crunchy. This is a dish which the proper amount of salt makes all the difference in the world.