OVERSTUFFED PATTYPAN SQUASH
Provided by Alton Brown
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.
- Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes. Transfer the squash to a serving platter and set aside.
- Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.
GARLIC-HERB PATTYPAN SQUASH
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
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
SAUTEED PATTY PAN SQUASH
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
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
STUFFED PATTYPAN SQUASH
A wonderful way to use the over-abundance of squash from your garden. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these 'Squash Volcanoes' and gobble them up! Enjoy!
Provided by Michele O'Brien
Categories Side Dish Vegetables Squash
Time 30m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 186.6 calories, Carbohydrate 8.4 g, Cholesterol 22.7 mg, Fat 14.3 g, Fiber 0.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 374.3 mg, Sugar 1.4 g
STUFFED PATTY PAN SQUASH
Steps:
- Clean the squash and place them in the top of a steamer set oven gently simmering water. Partially cover and cook for 10 to 15 minutes, until tender. Remove from the heat and, when cool enough to handle, scoop out the top 1/3, scooping deep into the center to make a nice cup to hold the filling. Chop the scooped-out squash into 1/4-inch dice and set aside.
- Preheat the oven to 375 degrees and lightly oil a large oval or rectangular baking dish. In a large heavy skillet heat the olive oil over medium heat. Add the onion and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook for 1 minute more, until the aroma of the garlic is released. Add the zucchini and cook until tender, about 6 minutes. Add the reserved patty-pan flesh, almonds, cream, salt, and pepper ad stir for a few minutes, until the mixture is thickened and clumpy. Remove from the heat and stir in all the cheese except for 2 tablespoons, which will be reserved for garnish. Mound some of the mixture on top of each squash and place them in he baking dish. Cover loosely with aluminum foil and bake for 25 to 30 minutes. Remove the foil and sprinkle with the reserved cheese then bake for 5 minutes more to melt the cheese. Serve the patty pans accompanied by a small sprig of marjoram.
GRILLED OR ROASTED PATTYPAN "STEAKS" WITH ITALIAN SALSA VERDE
Cut into thick slices, pattypan squash, which look sort of like small flying saucers, can make a juicy sort of "steak" that could be topped by a pungent sauce. Grill or roast the "steaks" and serve them with this gorgeous green sauce. You'll need only half the amount of salsa verde that this recipe yields, but it keeps very well in the refrigerator and it's great to have on hand.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the garlic, salt, anchovy fillet and capers in a mortar and pestle and grind to a paste. If you wish to make the sauce in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar. Add the parsley. If using a mortar and pestle, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before serving.
- Heat a cast-iron skillet over high heat, and preheat the oven to 450 degrees. Line a sheet pan with parchment. Alternately, prepare a hot outdoor grill.
- Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan. Place in the oven and roast for 5 minutes. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through. Remove from the heat. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm.
- Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 600 milligrams, Sugar 6 grams
MOM'S STUFFED PATTYPAN SQUASH
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
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
I created this to deal with an abundance of pattypan squash from the garden, but it will be just as delicious with any summer squash. The better the bread and Parmesan, the better this will taste.
Provided by soup nut
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Trim the stem end from each squash so it will sit upright. With a melon baller, remove the brown portion of the blossom end and discard. Continue to hollow out the seed cavity, retaining the trimmings, until you have a shallow bowl 1/4 to 1/2 inch thick on all sides. As the squash are prepared, place them in a lightly oiled baking pan.
- Melt the butter in a skillet, add the celery and scallions and saute five minutes, add the squash pieces and continue cooking until they are tender.
- Transfer the cooked vegetables to a bowl and add the remaining ingredients. Mix well.
- Stuff each squash with about 1/4 of the stuffing mixture. (Any remaining stuffing can be placed in a ramekin and baked alongside the squash.).
- Bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.
Nutrition Facts : Calories 152.4, Fat 8.9, SaturatedFat 5.3, Cholesterol 22.6, Sodium 293.4, Carbohydrate 13, Fiber 1.1, Sugar 1.6, Protein 5.3
SAUTEED PATTYPAN SQUASH
Make and share this Sauteed Pattypan Squash recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In skillet, heat olive oil over medium high heat. Add squash and season with salt and pepper to taste.
- Cook, stirring, until squash is tender and golden brown, about 8 minutes.
- Stir in garlic, basil and marjoram and cook, stirring, until garlic is fragrant, about 1 minute.
Nutrition Facts : Calories 94.1, Fat 10.1, SaturatedFat 1.4, Sodium 0.7, Carbohydrate 1, Fiber 0.1, Protein 0.2
PATTYPAN SUMMER SQUASH CASSEROLE
Steps:
- Preheat oven to 350 degrees. Peel and cut squash into cubes. Boil until tender, about 5 to 7 minutes, and drain. Brown onion and garlic in 2 tablespoons butter. Soak bread in ice water and wring out; chop fine. Add to onion and garlic; cook, stirring, for 2 to 3 minutes. Add drained squash and cook 2 to 3 minutes more, stirring. Beat egg and add, allowing it to absorb into the mixture. Cook 3 to 4 minutes. Season with salt and pepper and add parsley. Stir and remove from heat. Place in casserole dish or baking pan. Cover top with cracker crumbs and dot with remaining butter. Bake for 20 to 25 minutes, until the crumbs brown.
PATTYPAN SQUASH BRAISED WITH ONION, TOMATO AND CHORIZO
Provided by Daniel Patterson
Categories easy, side dish
Time 1h10m
Yield Serves 8 as a side dish
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 682 milligrams, Sugar 7 grams
PATTYPAN SQUASH PANCAKES
A savory side dish using pattypan squash. My family can't wait every year until the squash are ripe and these cheesy little pancakes start showing up on their dinner plates. Crisp and flavorful, you can't eat just one! Keep in warm oven to 275 degrees F (135 degrees C) until ready to serve.
Provided by Candice
Categories Side Dish Vegetables Squash
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Stir chicken stock and eggs together in a bowl; whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.
- Heat oil in a large skillet to 350 degrees F (175 degrees C).
- Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 10.6 g, Cholesterol 48.7 mg, Fat 5.7 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 1.6 g, Sodium 255.2 mg, Sugar 0.6 g
More about "pattypan squash with pastitsio topping recipes"
20 BEST PATTY PAN SQUASH RECIPES - COUNTRY LIVING
OUR BEST PATTY PAN SQUASH RECIPES | ALLRECIPES
From allrecipes.com
Estimated Reading Time 2 mins
YOU CAN’T TREAT ALL PATTYPAN SQUASH LIKE ZUCCHINI—I
From myrecipes.com
PATTYPAN SQUASH RECIPES | COOKING LIGHT
From cookinglight.com
HOW TO COOK PATTYPAN SQUASH: 3 SIMPLE RECIPES | KITCHN
From thekitchn.com
ROASTED PATTYPAN SQUASH - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
10 BEST PATTYPAN SQUASH RECIPES | YUMMLY
From yummly.com
PATTYPAN SQUASH STUFFED WITH CORN - THE NEW YORK …
From nytimes.com
PATTYPAN SQUASH PASTA WITH CAPERS, CHILLI AND PARMESAN
From cooksister.com
PATTYPAN SQUASH WITH SAUSAGE, PASTA, AND MOZZARELLA, …
From marybethclark.com
GRILLED PATTYPAN SQUASH WITH GARLIC BUTTER RECIPE
From myrecipes.com
DELICIOUS STUFFED PATTYPAN SQUASH | AMEE'S SAVORY DISH
From ameessavorydish.com
STUFFED PATTYPAN SQUASH - 4 SONS 'R' US
From 4sonrus.com
STUFFED PATTYPAN SQUASH WITH BEEF AND FETA RECIPE
From southernliving.com
ROASTED PATTY PAN SQUASH - SPEND WITH PENNIES
From spendwithpennies.com
RECIPE FOR PATTY PAN SQUASH WITH RICE STUFFING - THE SPRUCE EATS
From thespruceeats.com
BUTTERNUT SQUASH PASTITSIO - REBECCA WIGGINS-RICHMOND
From itsnoteasyeatinggreen.com
ROASTED PATTY PAN SQUASH - I HEART VEGETABLES
From iheartvegetables.com
10 BEST PATTYPAN SQUASH RECIPES | YUMMLY
From yummly.co.uk
STUFFED PATTYPAN SQUASH - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
HOW TO COOK PATTYPAN SQUASH - VIDEO | MYRECIPES
From myrecipes.com
THE BEST PATTYPAN SQUASH BROWNIES RECIPE WITH FROSTING
From hangryfork.com
PATTYPAN SQUASH WITH EGGS RECIPE | MYRECIPES
From myrecipes.com
RECIPE | STUFFED PATTYPAN SQUASH WITH QUINOA AND FRESH CORN
From ohmyveggies.com
PALEO SPAGHETTI SQUASH PASTITSIO, GREEK BAKED ZITI (AIP ... - FOOD …
From foodbymars.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
BAKED PATTYPAN SQUASH PARMESAN WITH GARLIC BREADCRUMBS
From loveandoliveoil.com
MEAT STUFFED PATTY PAN SQUASH RECIPE - MASALA HERB
From masalaherb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #side-dishes #vegetables #greek #european #dinner-party #comfort-food #squash #taste-mood
You'll also love