Recipes using Pattypan squash
Ingredients:
• 4 medium Pattypan Squash
• 2 tablespoons Unsalted Butter
• 1 tablespoon Olive Oil (extra-virgin is best)
• 1 clove minced Garlic
• 1 teaspoon Soy Sauce
• 1 bunch Fresh Spinach, washed and finely chopped
• Salt and Pepper to taste
• 1 dash Cayenne Pepper (optional)
• 1 large Egg, lightly beaten
• 1/4 cup grated Swiss Cheese (or Gruyère Cheese for more flavor)
Steps for cooking Stuffed Sunburst Squash :
1. Preheat oven to 375 degrees.
2. Fill a large pot 3/4 full of water and bring to a boil.
3. Place squash in boiling water and boil for 5 minutes.
4. Drain the water and allow squash to cool.
5. Cut a thin slice from the bottom of each squash so that they will
stand on their own.
6. Cut about 1/2 inch from the tops of each squash and remove the
insides to hollow the squash. Set squash insides aside.
7. Melt butter and oil in a skillet over medium heat.
8. Add garlic and sauté until soft.
9. Add the spinach and soy sauce and sauté until the spinach is tender
and the liquid has mostly evaporated.
10. Move the spinach mixture to a bowl and allow to partially cool.
11. Season with salt, pepper, and optional cayenne pepper to taste.
12. Stir in the egg and 1/2 cup of the swiss or Gruyere cheese. Mix
well.
13. Add a small amount of the squash insides and discard the rest
of the insides.
14. Spoon the spinach/cheese mixture into the squash shells.
15. Place the stuffed squash in a single layer in a baking dish.
16. Sprinkle the remaining cheese on top.
17. Pour hot water into the pan to fill about 1/2 inch.
18. Bake for approximately 30 minutes or the squash is tender and
the filling is no longer runny.
Serves 4.
Ingredients:
• 4 Pattypan Squash, washed
• 1 Onion, chopped
• 1/2 lb. lean sausage, chopped
• 3/4 lb. Parsley, chopped
• 1 1/2 cups Bread Crumbs
• 1/2 teaspoon Pepper
• 1 Tablespoon Olive Oil
Steps for cooking Baked stuffed pattypan squash :
1. Preheat oven to 350 degrees.
2. Cut squash in half (horizonally) and hollow.
3. Chop onion finely.
4. Crumble the sausage into a pan and cook until no longer pink.
5. Remove sausage from pan and set aside.
6. Add onion to the pan with sausage fat and cook about 2 minutes
or until soft.
7. Mix together in a bowl the sausage, onion, parsley, bread crumbs,
pepper and 2 tablespoons water.
8. Divide mixture among squash halves.
9. Brush the tops of the stuffed squash with olive oil.
10. Place squash in single layer in baking dish just large enough
to hold all of the squash.
11. Fill baking dish with 1/2 inch water.
12. Cover and bake 30 minutes.
13. Uncover and continue baking about 15 minutes or until stuffing
is browned and squash tender.
Serves 4
INGREDIENTS
6 pattypan squash, stem and blossom removed
• 6 slices bacon
• 1/2 cup diced onion
• 1 1/2 cups soft bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• salt and pepper to taste
DIRECTIONS for cooking Stuffed Pattypan Squash
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring one inch of water to a boil in a saucepan over medium-high
heat. Add squash, cover, and cook for 10 minutes, or until a fork
can pierce the stem with little resistance. Drain, and slice off the
top stem of the squash. Use a melon baller to carefully scoop out
the centers of the squash. Reserve all of the bits of squash.
3. Place bacon in a large, deep skillet. Cook over medium high heat
until evenly brown. Remove bacon to paper towels, and set aside. Saute
onion in bacon drippings. Chop the reserved squash pieces, and saute
them with the onion for one minute.
4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble
the bacon, and stir into the stuffing along with the Parmesan cheese.
Season to taste with salt and pepper. Stuff each squash to overflowing
with the mixture, and place them in a baking dish. Cover the dish
loosely with aluminum foil.
5. Bake for 15 minutes in the preheated oven, or until squash are
heated through
Ingredients
• 8 pattypan squash (4 yellow and 4 green, each 5 in. across)
• About 2 tbsp. olive oil, divided
• 1 medium onion, finely chopped
• 1 teaspoon sea salt, divided
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme leaves
• 8 large eggs (see Notes)
Preparation of Pattypan Squash with Eggs
1. Preheat oven to 375°. Cut tops (stem ends) off squash and reserve.
Scoop out and discard insides of squash, leaving a shell at least
1/4 in. thick. Brush squash and tops with about 1 tbsp. olive oil,
set on a baking sheet, and bake until tender when pierced with a fork,
15 minutes.
2. Meanwhile, heat remaining 1 tbsp. olive oil in a large frying pan
over medium-high heat. Add onion and 3/4 tsp. salt. Cook, stirring
occasionally, until onion is soft, 3 to 5 minutes. Add garlic and
cook, stirring, until fragrant, 30 seconds. Add thyme and cook, stirring,
until combined.
3. Set squash tops aside. Divide onion mixture evenly among the squash.
Crack 1 egg into each squash, lifting out any white that doesn't fit.
Sprinkle eggs with remaining salt. Bake until eggs are set, 15 to
20 minutes. Serve immediately, with tops replaced or set to the side.
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