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
SCALLOP, STARSHIP, PATISSON OR PATTYPAN SQUASH WITH GARDEN HERBS
Make and share this Scallop, Starship, Patisson or Pattypan Squash With Garden Herbs recipe from Food.com.
Provided by Artandkitchen
Categories Meatloaf
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Open the squashes with a knife discard the seeds and take out some pulp without damaging the fruit.
- Heat the oil and sauté the onions and the garlic until golden.
- Add the leek until tender.
- Add the meet until slightly roasted.
- Put the pulp of the squash into the mixture and add the wine.
- Simmer for 5 minutes and add all the herbs, the spices and the salt.
- Take from the heat away and let cool down a little bit.
- Add the egg and mix well.
- Fill the squashes and cook for another30-40 minutes at the temperature of 200°C (heat and timing are basing it on convection oven).
Nutrition Facts : Calories 300.8, Fat 20.3, SaturatedFat 6.2, Cholesterol 87.7, Sodium 461.3, Carbohydrate 8.7, Fiber 1.7, Sugar 3.8, Protein 18.1
GARLIC-HERB FRIED PATTY PAN SQUASH
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. This fried patty pan squash recipe 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 air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10-15 minutes, 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.
PATTYPAN SQUASH WITH EGGS
Make and share this Pattypan Squash With Eggs recipe from Food.com.
Provided by dicentra
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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 inches thick.
- Brush squash and tops with about 1 tablespoons olive oil, set on a baking sheet, and bake until tender when pierced with a fork, 15 minutes.
- Meanwhile, heat remaining 1 tablespoons olive oil in a large frying pan over medium-high heat. Add onion and 3/4 teaspoons 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.
- 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.
Nutrition Facts : Calories 81, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 361.3, Carbohydrate 2.2, Fiber 0.2, Sugar 1, Protein 6.5
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
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