Stuffed Patty Pan Squash Recipes

STUFFED PATTY PAN SQUASH

Steps:

• Preheat oven to 350°F (175°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. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
• Mince the reserved squash.
• Combine remaining ingredients in a bowl with the minced squash, mixing well.
• 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.

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.

OVERSTUFFED PATTYPAN SQUASH

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.

HEALTHY STUFFED PATTY PAN SQUASH

Steps:

• Cut the top off the squash and clean out all the seeds.
• Mix all the ingredients together, stir to mix well.
• Stuff the squash, put it's hat back on.
• Place leftover stuffing in a piece of tin foil.
• Place the stuffed squash in a baking dish.
• Bake in 375 oven for apprx 1 hour.
• The baking time will depend on the thickness of the squash shell - mine was apprx1" thick.
• Put the leftover stuffing in the oven for the last 20 minutes of baking.

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.

GARLIC-HERB FRIED PATTY PAN SQUASH

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.

STUFFED (SCALLOPED) PATTY PAN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a boil; add squash and cook until squash can be easily pierced with a fork, 10 to 15 minutes. Allow squash to cool until easily handled, about 5 minutes.
• Cut off one end of squash and scoop meat and seeds out of the center, leaving enough meat intact so squash will still maintain its shape. Set the scooped meat aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, about 10 minutes. Drain bacon slices on paper towels, reserving about 1/4 teaspoon bacon grease in the skillet.
• Cook and stir onion and garlic in the bacon grease over medium heat until onion is translucent, 5 to 10 minutes. Add water, beef bouillon, squash meat, and cayenne pepper to onion mixture; cook until liquid is reduced by about 2/3, about 5 minutes.
• Mix Cheddar cheese into broth mixture until cheese is melted completely, 2 to 3 minutes. Add bread crumbs and stir until mixture is the consistency of wet stuffing.
• Fill squash with stuffing. Season with salt and pepper.
• Place squash in a baking dish. Bake in the preheated oven until stuffing is crisp, 30 to 45 minutes.
• Note: Substitute 6 small patty pan squash for the 1 large, if desired. Substitute bacon with mushrooms and beef bouillon with vegetable bullion for a vegetarian option.
• Note: When cutting end off squash, cut off blossom side for a volcano effect or stem side for a scalloped bowl effect.