Baked Indian Squash with Cream

Step-by-step method

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At a glance

You're making a creamy, baked squash and pork dish that comes together quickly in about 28 minutes. The squash gets briefly sautéed with bacon, then combined with a mustard-cream sauce and finished in the oven with melted cheese — it's a comforting side dish or main that works beautifully with Indian squash or regular courgette if you prefer.

  1. Slice and sauté the squash

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    Slice and sauté the squash

    Peel the Indian squash very lightly and cut it into slices about 3 mm thick. Heat a little olive oil in a large pan, add the sliced squash, season with salt and pepper and sauté briefly.

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    Add the meat and dust with flour

    Add chopped bacon or diced pork in its own juices. Stir well, then dust with a spoonful of plain flour and mix again.

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    Pour in the cream

    Pour in the cream mixed with mustard. Stir for about five minutes, until the liquid starts to thicken.

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Baked Indian Squash with Cream

bohynekuchyne
Active time total 35 min
Prep — Cook 35 min
10 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 10 ingredients

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About this recipe

Have you discovered the long lagenaria, also known as Indian squash? We came across it recently and immediately started experimenting. Its fruit looks like a pale green, almost white cucumber. It can grow up to a metre long and works anywhere you'd use courgette. I was inspired by my favourite foodie in the kitchen, Šárka Škachová, who prepared courgette in a similar way — so if you can't get hold of Indian squash, don't worry, courgette will work just as well.

Pork Side Dish

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