This year, we planted sage in our garden, and when July came around, we had more that we knew what to do with. Unfortunately, every sage recipe that we could find was a hearty winter casserole. We were looking for something a bit lighter.
On the day of the Germany/Brazil world cup game, we made this recipe. During the game, we joked about player Jérôme Boateng, who like many Germans, has a name that is fun to say in a fake accent. These squash halves end up looking like delicious boats, so — naturally — we called them boatengs. Enjoy.
Sage Sausage Squash Boatengs
from the kitchen of Sarah & Scott Zero
- 4 large summer squash (or zucchini, if you please)
- olive oil
- 15–20 leaves fresh sage
- 1 ½ c. Panko bread crumbs
- 6 hot Italian turkey sausages, casings removed
- 3 oz. goat cheese
- juice of 1 lemon
- Pre-heat the oven to 350ºF.
- Place the squash in a large pot, covered halfway with water. Bring to a simmer, and then turn to low. Cover with a lid and cook until tender, but still firm, about 8 minutes. Remove from water and let cool.
- Remove water from the pot and wipe dry. Add a glug of olive oil. Put on medium-high heat until hot, and add whole leaves of sage and panko. Once crispy, about a minute, remove from heat and set aside.
- Quickly add the sausage to pot, and cook until browned.
- Cut the cooled squash lengthwise, and scoop the goop into the pot with the sausage. Cook on medium-high heat for another 2-3 minutes.
- Place boatengs on baking sheet. Fill boatengs with sausage/goop mixture. Add a heaping scoopage of sage panko to each boateng (by this point, you should be saying boateng in a German accent).
- Add a dollop of goat cheese to each boateng.
- Bake until goat cheese is melty, about 25 minutes.
- Remove from oven. Squeeze lemon on each boateng. Wait a few minutes to cool. Enjoy!