Momositas Scallop Squash Patty Pan Gratin Recipes

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SAUTEED PATTY PAN SQUASH



Sauteed Patty Pan Squash image

Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".

Provided by Tastyeatsathome

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 25m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon butter
½ sweet yellow onion (such as Vidalia®), thinly sliced
4 patty pan squash, sliced to 1/2-inch-thick pieces
3 cloves garlic, crushed, or more to taste
1 dash lemon pepper
1 ½ cups packed fresh spinach
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ lemon, juiced
1 ½ teaspoons grated Parmesan cheese
salt and ground black pepper to taste

Steps:

  • Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
  • Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g

GARLIC-HERB PATTYPAN SQUASH



Garlic-Herb Pattypan Squash image

The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. -Kaycee Mason, Siloam Springs, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

5 cups halved small pattypan squash (about 1-1/4 pounds)
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

Steps:

  • Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

MOMOSITA'S SCALLOP SQUASH (PATTY PAN) GRATIN



Momosita's Scallop Squash (Patty Pan) Gratin image

This is a wonderful way to use your CSA veggies or abundance of home garden veggies. My 10 month old gobbles this up faster than anything! Alternatively you can use Italian breadcrumbs and omit the oregano and basil. Enjoy!

Provided by lolablitz

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

12 small scallop squash
2 tablespoons butter
1 small onion, diced
1 garlic clove, minced
3/4 cup sweet corn
1/8 teaspoon paprika
1 pinch sugar
salt and pepper (I use garlic salt)
handful chopped cherry tomatoes (the sweeter, the better)
3/4 cup breadcrumbs
2 eggs
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 cup parmesan cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve.
  • Boil the squash covered in 1 inch of water for 2 minutes.
  • Line the bottom of a small casserole dish with the squash bottoms and set aside the tops.
  • Melt the butter in a pan and saute the onion and garlic for 2 minutes. Add the corn and continue cooking until soft. Add salt, pepper, paprika and sugar.
  • In a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil.
  • Add the sauteed vegetables to the breadcrumb mixture. Mix gently and then spoon it over the tops of the squash (they will be overflowing).
  • Sprinkle the parmesan cheese over the top and replace the squash tops.
  • Bake for 30 minutes.

MOM'S STUFFED PATTYPAN SQUASH



Mom's Stuffed Pattypan Squash image

This is my favorite of our family recipes. I've listed it as my mom always made, but I love to play with it. On Mexican night, I'll add a pinch of cumin or chili powder and use a Mexican cheese like Queso Ranchero. On Italian night, I'll add a pinch of Italian seasoning and use mozzerella cheese.

Provided by puppitypup

Categories     Vegetable

Time 35m

Yield 4 pattipans, 4 serving(s)

Number Of Ingredients 8

4 pattypan squash
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon kosher salt
1 pinch fresh ground pepper
1 cup milk
1 cup shredded cheddar cheese or 1 cup monterey jack cheese
6 saltine crackers, crushed

Steps:

  • Preheat oven to 350 degrees.
  • Place pattipans in boiling water and cook until tender, about 10 minutes. Drain and set aside.
  • Make white sauce with butter, flour, salt and milk. (On medium heat, melt butter, stir in flour and brown slightly, add salt, then add milk a little at a time, stirring constantly. (I usually use a about a third more milk than written above.) Once all milk is added, continue to cook and stir for a minute or two.
  • Turn off heat, add cheese and crushed saltines to white sauce and stir.
  • Scoop out the middle of each pattipan to make little "bowls". (I use my grapefruit knife.) Turn the pattipans over on a plate (so the juices drain out) and set aside.
  • Add scooped out portion of squash to sauce and mash with a potato masher. Taste sauce and adjust seasonings as needed.
  • Fill squash with the sauce, pouring the excess over the top.
  • Bake for about 15 minutes, or until done.
  • Note: If using table salt, use only a pinch rather than 1/8 t.

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