These little cups are made with golden nugget squash, sumac and torn pieces of buffalo mozzarella, all drizzled with olive oil and garnished with parsley.
The buffalo mozzarella is dried with a clean tea towel so that the flavour isn't diluted with the excess water. The beef drippings into the squash are not necessary, it’s sort of like serving roasted potatoes on the same platter as roast chicken, they worked well together, so why not add a bit of extra flavour? Not essential to the recipe. The recipe is about the squash.
Heat coals or gas grill to 400°F.
Cut squash in halves. Remove seeds and score the flesh with a knife, in a cross hatch pattern.
Sprinkle each squash half with salt, pepper, sumac and olive oil. Place directly on the grill, cut side up. Cook for 45 mins to 1 hour, or until fork tender. Remove from grill.
Tear the buffalo mozzarella into pieces and place on and around the squash halves. Season buffalo mozzarella with sumac and olive oil.
Garnish with sprigs of parsley.