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Stuffed Vegetable Marrow or Squash

A squash stuffed with minced meat, breadcrumbs, milk or stock, herbs, and seasoning, baked in broth and served with rice or potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and rice are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Stuffed Vegetable Marrow or Squash

Ingredients

Directions

Prepare

  1. Peel the squash and slice it across to remove the center.

  2. Fill both halves with a mixture of minced meat, bread crumbs, milk or stock, herbs, and seasoning.

  3. Tie the two halves together.

Cook and serve

  1. Cook in white broth or water until tender.

  2. Drain the squash and place it in a dish.

  3. Pour over a sauce made from stock.

  4. Serve with a border of boiled rice or mashed potatoes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Bread + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Veal + breadtop 17% of all pairs
    Smell alikelow
    Cooked together3,056 recipes

    Shared aroma: cis-3-hexenol (green, grassy).

  5. Veal + ricetop 19% of all pairs
    Smell alikemoderate
    Cooked together1,119 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread crumbs
Absorb the milk or stock and bind the filling so it holds together and stays moist.
Minced veal, game, fowl, or fish
Provides the savory meat base of the filling and gives it body.
Milk or white stock
Adds moisture to the filling so the bread crumbs soften and the meat stays tender.

The step that matters

Cook in white broth or water until tender. Simmering gently keeps the squash moist and evenly tender. Boiling hard can break down its flesh and make it fall apart around the filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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