Cooking spring squash with Andiamo

Content sponsored and provided by Andiamo.

Andiamo Executive Chef Jim Oppat joined us in the FOX 2 Cooking School with a perfect spring-time recipe. 

You can watch in the video player above as he prepares Char-Grilled Yellow Squash with Spring Style "Caponata" Style Filling, and get the recipe below. 

Char-Grilled Yellow Squash with 
Spring Style “Caponata” Style Filling
Serves 4-6 people

Pre-Grilled Yellow Squash:
4-6    each        Yellow Squash 6-8” in length
2    fl. Oz.        Olive Oil
1    fl. Oz.         Balsamic Vinegar
As needed        Salt and Pepper

1.    Wash the squash thoroughly and allow to dry.
2.    Remove the ends and split the squash lengthwise.
3.    Carefully remove the seeds from the center without damaging the exterior of the squash to maintain its integrity.
4.    Marinate for up to 30 minutes in the olive oil, balsamic vinegar, salt and pepper.
5.    On high heat, char the surfaces of the squash.
6.    Move to the top rack of the grill or to the cool side and slow cook until just cooked through in the center but still firm.


8    Ounces        Eggplant, peeled, diced
1    Ounces        Kosher Salt, as needed
3    Fluid Oz.    Virgin Olive Oil
4    Ounces        Red Onion, diced
4    Ounces        Carrot, diced
4    Ounces        Red Pepper, diced
8    Ounces        Zucchini, green part only, diced
2    Ounces        Garlic, minced
4    Ounces        Fennel, diced
2    Each        Jalapeno Peppers, minced
3    Ounces        Sun-dried Tomatoes, cut in half
2    Ounces        Pine Nuts, toasted
1    Tablespoon    Basil, chopped
1    Tablespoon    Oregano, chopped
2    Tablespoons    Parsley, chopped
2    Fluid Oz.    Lemon Juice, to taste
1    Tablespoon    Balsamic Vinegar, to taste
½    Teaspoon    Salt, to taste
¼    Teaspoon    Pepper, to taste


1.    Place the eggplant in a colander with the salt and toss.  Allow to stand for an hour, rinse thoroughly, squeeze out the excess juices from the eggplant.
2.    In half the olive oil, sauté the onions, peppers and zucchini quickly, leaving them still crisp.  Remove from the pan and place in a bowl to cool.
3.    Add the rest of the olive oil to the same pan and add the garlic, eggplant, and fennel.  Cook until the raw flavor of the garlic is gone, then add to the bowl.
4.    Next add the jalapenos, sun-dried tomatoes, pine nuts and the herbs, toss.  Add the lemon juice, balsamic vinegar, salt  and pepper to taste.
5.    Stuff inside of the yellow squash and serve immediately with plenty of freshly cracked black pepper and shaved Parmigiano Reggiano cheese.
6.    If preparing ahead of time, place the filled squashes on a parchment lined cookie sheet and place in the refrigerator.
7.    Just before service, heat the oven to 400 F and heat the stuffed squashes until heated all the way through.
8.    Note: before placing in the oven, cover the tops of the squash with your favorite cheese and allow it to bake and melt over the squash.
9.    Serve with your favorite salad and of course an even better wine!