squash basket

March 3, 2014 • Nancy Wolfson-Moche

We were surprised to awake to … no snow. (Winter storm warnings were a bit overblown.) So I surprised my family with this edible basket of hummus.


Serves 4


1 yellow squash

2 Tablespoons EVOO (Extra Virgin Olive Oil)

8 Tablespoons hummus

4 sprigs parsley


Wash the yellow squash well.  Scrape any blemishes from skin with a paring knife.  Slice the squash lengthwise into 4 quarter-inch-thick slices.  To make this “basket”, the thicker the squash “walls”, the better. Heat a cast iron or stainless steel skillet on a medium flame for about one minute.  Place 2-3 slices of squash in the pan. With the olive oil in a small bowl, dip a pastry brush into it and brush the oil onto the squash slices;


turn them over so the oil-brushed pieces are in contact with the pan. Allow the slices to brown for about 2 minutes, then flip them over. Dredge on a brown paper bag.  Use the indentation for the cup of a saucer as a guideline for the size of the “basket”. Roll the squash into a small basket and place it on a saucer, in the round indented section in the center of the plate.


Add the humus,


garnish with parsley, and present this dish on a small saucer.

©Nancy Wolfson-Moche 2014

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