Overstuffed Pattypan Squash Recipes

STUFFED PATTYPAN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.
• Bake for 15 minutes in the preheated oven, or until squash are heated through.

PATTYPAN SQUASH BRAISED WITH ONION, TOMATO AND CHORIZO

Steps:

• In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
• Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
• Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.

MOM'S STUFFED PATTYPAN SQUASH

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.

STUFFED PATTYPAN SQUASH

Steps:

• Heat oven to 350°F.
• Heat 1 inch water to boiling.
• Add squash.
• Cook 6 to 8 minutes or until crisp-tender, drain.
• Cut off stem ends. Hollow out squash; reserve squash shells.
• Chop squash meat finely.
• Mix squash and remaining ingredients except cheese.
• Spoon 1 heaping tsp filling into each squash shell.
• Sprinkle with cheese.
• Place in ungreased square pan (9x2x2 inches).
• Bake uncovered 10 to 12 minutes.
• Microwave Directions: Place squash and 2 Tbsp water in square microwavable dish (8x 8x2 inches).
• Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain.
• Hollow out and fill squash shells as directed.
• Place in square dish.
• Cover tightly and microwave 2 to 3 minutes or til hot.
• *8 small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squash.
• Spoon 1 heaping Tbsp filling into each squash shell.