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Stuffed Vegetable Marrow or Squash

A squash half stuffed with a forcemeat of minced meat, breadcrumbs, milk, 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 and slice the squash in half, removing the center.

  2. Mix the minced meat, bread crumbs, milk or stock, herbs, and seasoning to create a forcemeat.

  3. Fill both halves of the squash with the forcemeat and tie them together.

Cook and serve

  1. Cook the stuffed squash in white broth or water until tender.

  2. Drain the stuffed 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

Squash
Forms the edible shell that holds the forcemeat and softens as it cooks.
Minced veal, game, fowl, or fish
Provides the main body and savory flavor of the forcemeat filling.
Bread crumbs
Absorbs liquid and binds the minced meat into a cohesive stuffing.
Milk or white stock
Adds moisture so the forcemeat stays tender rather than dry.

The step that matters

Cook the stuffed squash until tender. Simmering gently in liquid softens the squash and cooks the forcemeat through. Boiling hard can break the shell apart and make the filling loose or dry out unevenly.

“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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