Banana Squash Puree Stuffed Zucchini
Comments:	A brilliant just orange banana squash is inserted inside a blanched zucchini to give some color to a simple chicken or meat dish. If desired, use a winter squash such as 'Hubbard' ..... instead of banana squash. Kept refrigerated, this dish can be prepared up to 4 hours ahead of time; leave dish to warm-up to room temperature before baking. Excellent served along with grilled basil butter squabs or young pigeons [barbecue], veal medallions with ginger lime sauce and coregonus fillets in tomato bearnaise sauce.
Servings:	6
Ingredients	Preparation
3 small zucchinis 2 tablespoons [30 g] unsalted butter 1 [1-pound / 454-g] banana squash, peeled then cut into 2-inch [5-cm] each pieces 2 French shallots, finely chopped 1/4 cup [60 mL] heavy whipping cream 1/2 teaspon [2.5 mL] salt 1 pinch finely ground white pepper	Half zucchinis lengthwise. Delicately spoon out the inside leaving a 1/4-inch [6-mm] thick meat all around. Throw away the insides. Immerge zucchinis into salted boiling water; leave to boil for 2 minutes. Well drain and reserve zucchini halves. Slice each half into 3-inch [7.6-cm] thick each pieces [there should be 2 small pieces per zucchini half]. Arrange drained zucchini halves side-by-side into a buttered medium baking dish. Melt 1 tablespoon [15 g] of unsalted butter; brush the inside of zucchini halves with melted butter. Set aside. Steam banana squash pieces covered over boiling water for 15 to 20 minutes, until soft. Puree banan squash pieces into a food processor; transfer into a bowl. Heat remaining unsalted butter into a medium frypan over medium-high heat until foamy. Soften chopped French shallots into melted butter, for approximately 2 minutes. Mix softened chopped French shallots, cream, salt and white pepper into banana squash puree until well blended. Taste to check for seasonings. Preheat oven to 350°F [180°C]. Spoon puree mixture into a pastry bag with a medium plain or star-shaped tip. Press puree into reserved zucchini halves; transfer onto a baking sheet. Bake stuffed zucchini halves into preheated oven for approximately 20 minutes, until zucchini halves are tender and banana squash puree boiling.