Cymlings Stuffed with Veal

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

For vegetable lovers, the squash family is a bountiful blessing, for this genus of edible gourd includes such diverse members as white pattypans or cymlings, yellow crooknecks and dark green zucchini. The small green acorn squash, the giant blue-gray Hubbards and even the familiar orange pumpkins are relatives. One may use any one of the orange-fleshed fall varieties in place of another and they can be glazed or candied in the same way that sweet potatoes are prepared. The smaller species, such as zucchini, cymlings and acorn squash, with their seed-filled hollow centers, are well designed for stuffing preparations and their bland flavors combine successfully with a wide variety of seasonings.


  • 4 cymlings (white pattypan squash)
  • ¼ cup olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely minced
  • 1 pound veal, ground
  • 2 tart green apples, peeled, cored and diced
  • 1 cup soft fresh bread crumbs
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons pine nuts, chopped
  • ½ teaspoon dried thyme
  • Salt and freshly ground black pepper
  • Chicken Stock


  1. Preheat oven to moderate (350°F.).

  2. Wash the squash. Cut a small slice from both stem and blossom ends and cut the squash into halves horizontally. Steam in a colander over a pan of boiling water for ten minutes. Scoop out the seeds and discard them. Scoop out some of the squash to enlarge the hollow, but do not cut through the bottom. Chop the scooped-out vegetable. Turn the hollowed-out halves upside down to drain.

  3. Heat the oil in a skillet and sauté the onion and garlic until tender but not browned. Add the veal and cook until the meat loses its color, stirring occasionally.

  4. Add the apples, crumbs, cheese, nuts, thyme, salt and pepper to taste and the chopped squash. Mix well. Fill the squash halves with the mixture.

  5. Place the filled cymlings in a shallow baking dish. Pour in the stock until it reaches a depth of one inch. Bake for twenty-five minutes, or until the cymlings are tender and the stuffing hot.

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