Stuffed squash for fish days

Francisco Martinez Montino, 1611, The Art of Cooking, Pie Making, Pastry Making, and Preserving

Slice the squash into pieces, the size of medium sized tartlets, and remove the insides without perforating the sides. Parboil then in salted water and add in some of the chopped squash from the head for the filling. Once parboiled, put it in a strainer. Fry onions slice lengthwise in a little butter. Add the squash that was cut into small pieces and sauté it all in the frying pan and add a little bit of whole green herbs. Once everything is thoroughly sauteed add in a lot of raw eggs and stir with a spatula over the flame until the eggs are well cooked. Turn it out onto the cutting bard and mince it all. Add a little bit of breadcrumbs and cheese, make sure it’s good. Season with all spices and a little sugar and cinnamon. Add raw eggs but don’t make it too thin. Fill the squash tartlets and top with a little grated cheese. Place them in a covered tart pan greased with butter, dab the tops with a little butter , and place the covered tart pan on the fire with heat above and below it; let in bake like this and serve on sweet cheese sops. If you want to serve it on an individual plate when it’s done cooking, add to the covered tart pan itself garbanzo broth, enough to reach the tops of the squash tartlets. Season the broth with green herbs and spices. And if you want to include sour grapes, and not add cheese to the filling it will be very tasty and look like stuffing for chicken. The sour grapes should not be added until the stuffing is completely finished so that the grapes remain intact. And if your lord does not like whole sour grapes, then add sour grape mash to the stuffing. It will turn out the same. When filling the squash, you can also make deep slits in the middle so that the look like tiles. Set them in the covered tart pan, fil them, and add hard boiled egg yolks on top. Serve the round ones and the long ones all together with some torrijas in between them. It will look good.

Slice the squash in half lengthwise and clean out seeds.

Parboil the squash dishes and the insides in salted water.

Strain the squash.

Scrape out insides of squash leaving the peels intact.

Cut one onion lengthwise and fry in 3 oz butter.

Cut squash insides (what was hollowed out) into small pieces and sauté with the onions.

Add whole green herbs (parsley & cilantro).

Once the squash and onions are well cooked, add two raw eggs and scramble dry.

Turn the mixture out onto a cutting board and chop fine.

Add a ¼ cup breadcrumbs and good cheese; ¼ cup chevre.

Season with spices 2 tsp, a little sugar 1 Tb and cinnamon 1 tsp and ½ tsp salt.

Add one raw egg but don’t make it too runny.