Squash, Summer : Gelber Englischer Custard

Among numerous perks of being friends with passionate farmers is an opportunity to play with uncommon foods. By passionate I mean farmers who are curious to grow not widely known edible plants, and by uncommon I mean, for example, vegetables are not available at a local supermarket. Weird Texas seasons change, and April at Livin’Organics surprises me with interesting species of herbs, microgreens, and vegetables — cucumbers, tomatoes, squashes I’ve never heard of before. “I want you to try Desi and Custard and tell me what you think!” — she says, giving me a box with almost perfectly round pale green and mesmerizingly beautiful yellow flower-like squashes. It feels like they are to admire, not to eat! How to cook them and keep their attractive appearance for presentation?!

Summer Squash @LIvin'Organics
Summer Squash @LIvin’Organics

Fish Stuffed

I am not sure how common a combination of seafood and summer squash flavors is in cooking, but in my mind, it is genius. Mildly flavored seasonal squashes have hints of floral and nutty notes. We recognize the natural sweetness and enjoy their lush and silky texture in fully cooked summer squashes. Would any fish compliment summer squashes? Probably not. We should consider a saltwater fish for umami and complex flavors and give the preference to fatty fish for a tender and moist stuffing. Salmon and halibut come to mind as good candidates that can do the job well.

“Salmonidae is a family of ray-finned fish, the only living family currently placed in the order Salmoniformes. It includes salmon, trout, chars, freshwater whitefishes, and graylings, which collectively are known as the salmonids.”

“Halibut is a common name principally applied to the two flatfish in the genus Hippoglossus from the family of right-eye flounders.”wiki

Summer Squash "Custard" Stuffed with Fish
Summer Squash “Custard” Stuffed with Fish

Summer Squash Stuffed with Steelhead and Halibut

Course: Appetizer, Main Dish
Cuisine: American, European
Keyword: fish, lycooking, lyukum cooking lab, recipe, roasted, stuffed, summer squash, vegetables, zucchini
Servings: 4 portions
Calories: 158kcal


  • 2 each summer squash Custard

for stuffing

  • 0.5 oz brioche dry
  • 0.5 cup sweet onions chopped
  • 1 tbsp butter
  • 1 each egg yolk large
  • 0.25 lb steelhead trout fillet
  • 0.25 lb halibut fillet
  • 2 tbsp chives fresh, chopped
  • 1 tsp salt adjust to your taste
  • 0.25 tsp black pepper freshly ground


  • Preheat oven 375F. Wash and pat dry summer squash. Using a knife, remove the top of the squash with a stem.
    Summer Squash @LIvin'Organics
  • Using a melon baller, remove the center of the squash with seeds. Finely chop what was removed. Melt butter on a frying pan over medium heat and saute chopped onions and squash until dry, soft, and sweet, for about 5 minutes, stirring.
    Preparing Summer Squash "Custard" for stuffing
  • In a jar of a blender, pulse dry brioche slices to make crumbs.
    Brioche Crumbs for stuffing the summer squash
  • Add sauted onions and squash to the jar and blend smooth.
    Stuffing for Summer Squash
  • In a bowl, finely chop steel trour and halibut fish fillet. Add egg yolk, chopped chives, and room temperature vegetables and brioche mixture and mix well. Season with salt and black pepper.
    Stuffing for Summer Squash
  • Stuff the squashes.
    Stuffing Summer Squash "Custard"
  • Spray them with good olive oil and place in a baking sheet lined with wrinked foil.
    Stuffing Summer Squash "Custard"
  • Roast squashes for 30 minutes, or until the inner temperature is 165F. Let cool a little and serve hot or warm.
    Summer Squash "Custard" Stuffed with Fish
  • This dish is awsome served cold. In fact, after being refrigirated the stuffing sets and can be sliced to serve as an appetizer.
    Summer Squash "Custard" Stuffed with Fish


Calories: 158kcal | Carbohydrates: 10g | Protein: 15g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 92mg | Sodium: 46mg | Potassium: 789mg | Fiber: 2g | Sugar: 6g
Summer Squash "Custard" Stuffed with Fish