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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Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)