Confit summer squash

Chef Juan Gonzales and farmer Megan Strom
Mesa Agricola

This summer squash preparation can be served warm or cold, on its own or with a side of toast. “We love it warm with our stone fruit mole,” Megan Strom says. On a dinner plate, add about a half cup of the mole, place the confit squash over the mole and garnish with thinly sliced onion and fresh lime juice to taste. Serve with warm tortillas.

Ingredients

2 large zucchini or other soft-skinned squash
1 head garlic, cloves peeled
Salt and pepper, to taste
1 tbsp. whole allspice
1 tbsp. star anise
Extra virgin olive oil, to cover

Instructions

Preheat oven to 300 degrees. Wash squash and cut off the top inch, then cut lengthwise. Place squash (cut-side up) and garlic directly into a baking dish with high sides. Sprinkle with salt and pepper and add allspice and star anise. Submerge squash and garlic in olive oil. Cover dish in a double layer of foil. Bake for 45 minutes to 1 hour. It will be fully submerged in oil and translucent. Let cool a bit before eating. Can be refrigerated for up to 2 weeks.

Serves 3 to 4