I have made this dish a few times on Sundays to pack for lunch Monday-Thursday. Mostly I'll make use of the fresh herbs and peppers in the garden. Usually, I'll also marinate some chicken breast chunks and put that on top (under the boconcchini and chives). Sometimes I add a little tomato paste or pre-made pasta sauce. Another time, I didn't have butternut squash, but added store-bought cheese-stuffed pasta, which was good too. If you choose to use the habenero pepper, remember it's ridiculously hot and don't cut it. If you want to cut it, use gloves. If you don't want to use it, your choice, but it adds such a great dimension to the dish. Honestly, you can add anything you want. As lunch, it tastes good cold, but better microwaved.
Ingredients:
1 medium sized squash, e.g., butternut squash
1-2 zucchinis (yellow or green)
1 bell pepper
4 radishes
1/2 cup carrots
1/2 cup chicken stock
1/4 cup parmigiano reggiano cheese chunks
3 pieces of boconcchini cheese
1 habenero pepper
1 shallot
1-2 tbsp fresh sage
1 tbsp fresh basil
1 tsp fresh chives
2 cloves garlic
1 tsbp olive oil
Salt and pepper
The recipe:
1. Chop up squash, zucchinis, radishes, bell pepper, and carrots into large chunks.
2. Chop up sage, basil, chives, shallots, and garlic.
3. Important: DON'T CHOP THE HABENERO PEPPER.
4. Heat large wok with olive oil, garlic, and shallots.
5. Add squash, zucchini, carrots, and radishes and mix them around for a bit.
6. Add chicken stock, and cover to simmer for a bit.
7. Add bell pepper, herbs (except chives), and habanero pepper a bit later.
8. Add parmigiano reggiano and let it all melt in.
9. Salt and pepper to taste.
10. Lightly squeeze the intact habenero pepper in the wok, then remove and discard.
11. When plating, add slices of boconcchini cheese on top and sprinkle with chives.
Makes 4-5 servings. Enjoy!