Sara Hohn – Food… Brooklyn & Beyond

Popular at this week’s Union Square farmer’s market, cousa squash originated in the Middle East. This summer squash is similar to standard zucchini (and interchangeable in most recipes), but with a thicker shape and grey-green striping.  In Persian cuisine, this type of squash is often stuffed – with tabbouleh, rice, lamb, or couscous.   Wanting something a bit lighter, I made the squash into a salad that didn’t require turning on the oven.  Cousa, with its sweet, creamy, and slightly nutty flavor and firm texture was perfect for this simple and pretty summer salad. 

Cousa Squash Salad

1 large cousa squash (about 1 lb)
3 T parsley, chopped
1 T red onion, minced

For dressing:

1/4 c lemon juice
1/4 c olive oil
2 t mustard
1 t honey
salt and pepper to taste

For garnish:

1/4 c pine nuts
1/4 c Parmigiano Reggiano shavings

• Cut cousa squash lengthwise into 1/8 inch thick ribbons using a mandolin or sharp knife.
• Place ribbons into colander set over a bowl.  Toss ribbons with salt and let sit and drain for 10 minutes.
• Rinse squash and lay zucchini ribbons flat on a paper towel to dry.  Place another paper towl on top of the zucchini.  Let sit for 10 minutes.
• While zucchini dries, combine lemon juice and mustard and whisk in olive oil until emulsified.  Add salt, pepper and honey to taste.
• Remove zucchini from paper towels and carefully place in mixing bowl.  Gently toss zucchini ribbons with parsley, red onion and just enough dressing to lightly coat.  There will be some dressing left over.
• Loosely pile mixture on plates.  Top with a sprinkling of pine nuts and Parmigiano shavings.

Enjoy!