Monday, September 23, 2013
Stuffed Pattypan Squash
While pattypan squash do look a little strange, they're not difficult to cook and taste great! Pattypan squash fall into the summer squash category, along with zucchini and summer squash. As I described here, summer squash have thin, edible skins and softer seed (as compared with winter squash). Since these squash are so small, they're perfect for individual servings (adapted from this recipe).
Stuffed Pattypan Squash
(Yields 2 servings)Ingredients:
- 1 pattypan squash
- 1 medium shallot, diced
- 1 garlic clove, minced
- 1/4 cup corn kernels
- 1/4 cup cooked lima beans
- 2 Tbsp. toasted walnuts, chopped
- 2 tsp. fresh thyme leaves
- Salt and pepper to taste
Directions:
- Preheat oven to 400ºF
- Cut off any stem that is on your squash, then slice in half lengthwise (the squash is not easy to cut in half - be careful!!)
- Scoop out seeds and discard. Scoop out the flesh of the squash, leaving about a 1/2-inch shell - reserve the flesh (see picture below)
- Place squash, cut side down, onto a baking sheet and place in the oven for 15 minutes or until remaining flesh is tender. Once cooked, remove from oven and set aside
- While the squash is in the oven, chop the reserved squash flesh
- Heat a pan over medium-high heat. Once hot, add olive oil (enough to coat pan). Add chopped squash, shallot, garlic and salt and pepper. Cook for 2-3 minutes, until browned
- Add corn, lima beans, walnuts and thyme. Cook another 2-3 minutes
- Divide stuffing among the cooked squash and serve
Here is my squash after I scooped out the flesh (step 3):
And here is the squash after I stuffed it:
Enjoy and thanks for reading!
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