Stuffed Pattypan Squash Recipes
Pattypan squash and their near cousins,
the brilliant yellow Sunburst squash, are often neglected, probably
because of the incredible onslaughts of zucchini and yellow squash from
the garden. This types of squash are a perfect size for stuffing, and this
green bean puree is both different and delicious. This is a perfect and
yet simple cooking "company" recipes and I would pair it with a thick,
juicy grilled steak and steaming hot crisp-skinned baked potatoes.
Makes 6 servings
1 tablespoon butter, softened, plus additional for buttering
6 pattypan (cymling) or sunburst squash, all the same size, about 31/2
inches in diameter, steamed whole until just tender, 15 to 20 minute
1/4 pound green beans, topped and tailed,
chopped, simmered in salted water to cover until very tender but still
very green, 6 to 8 minutes, and drained
3 tablespoons minced onion
Salt and freshly ground black pepper to taste
1/2 cup grated fontina cheese
1/2 cup water
1 tablespoon chopped fresh parsley
Preheat the oven to 375F. Generously butter a glass or other shallow
baking dish just large enough to hold the pattypan squash in one layer.
Cut the stems out of the pattypan squash. With a sharp spoon, scoop out
the flesh, leaving a shell at least 1/4 inch thick. Chop the removed
Puree the green beans with the onion. Stir into the chopped squash.
Season the mixture with salt and pepper. Stir in half of the cheese and
the parsley. Spoon the mixture into the prepared shells.
Arrange the stuffed squash side by side in the prepared dish. Dot each
squash with a little of the 1 tablespoon butter and sprinkle with more
cheese. Pour the water around the pattypan squash, being careful not to
pour any on them.
Bake until the cheese is bubbling and golden brown, 20 to 25 minutes.
Remove the pattypan squash from the baking dish and drain it on a paper
towel. Serve this simple vegetable recipes very hot.