Tuesday, June 29, 2010

Stuffed pattypan squash

Down the road from us is a farm with a store that's larger than a farmer's market but smaller than a grocery store. I love shopping there (and usually do so once a week, on average) because they have incredibly fresh fruits and vegetables along with a great selection of gluten-free and organic foods, a homemade baked goods section, and a deli. It's a great place to pick up a gallon of milk or a last-minute something without making the trip to the supermarket.

So the other day they had a basket of patty pan squash, with a sign saying, "OUR OWN!" I couldn't resist them - they're so cute - but especially because you can't get any more local than five minutes away.



Truth be told, I purchased some of these last year, but they went to waste before I could find a recipe to use them in.  That wasn't going to happen this year, so I searched for (and found, on allrecipes.com) this recipe for stuffed pattypan squash.

Since I only had 4 pattypans, I scaled this down a little bit.  You may want and need to do the same, depending on the size of your squash.

Ingredients
6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Parmesan cheese
salt and pepper to taste

Directions
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. (I used a regular teaspoon.  Worked fine.) 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. (My note: I used vegetarian bacon.)



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.

I served this with vegetarian chicken and macaroni and cheese.  Since this was a new dish to try (and I'm happy to report that everyone at the table tried it), I needed something else for us as a backup.  These were pretty tasty!

1 comment:

  1. This looks great, Melissa!

    We grew up eating these little squash steamed with lots of salt. You can also slice them into little rounds and grill them. Yum!!

    ReplyDelete

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