Pattypan Squash
Pattypan squash are a round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind. Often referred to as a Summer Scallop Squash. Pattypan squash are often steamed or braised and served as part of a vegetable dish, providing a slightly sweet, nutty flavor. When they are larger, the tops of the Pattypan Squash can be sliced off, the flesh scooped out, and the remaining section fashioned into a bowl that can be stuffed with various meats, vegetables, onions, cheese, or other ingredients and baked.
Roast Zucchini & Pattypan Squash – Woman’s Day
Ingredients
·2 medium zucchini, cut crosswise in wedges
·1 yellow pattypan squash, cut in 10 wedges
·1 large red onion, cut in thin wedges
·2 Tbsp each fresh thyme
Recipe Preparation
1. Heat oven to 450°F. Have a large rimmed baking sheet
2. Toss all ingredients on baking sheet to mix and coat.
3. Roast 25 to 30 minutes, turning vegetables once, until tender and edges of onions are very lightly charred.
Steamed Pattypan Squash
-Canadian Living
Ingredients:
3 pattypan squash
1 1tbsp vegetable oil
1 garlic clove, minced
3 tbsp water
1 dash fresh herbs, chopped, ie parsley
Preparation:
1. Trim and halve pattypan squash.
2. In large skillet, heat vegetable oil over medium heat; fry garlic until fragrant, about 30 seconds.
3. Add squash and water; cover and steam until tender-crisp, about 3 minutes.
4. Sprinkle with fresh herbs, if desired.
Stuffed Pattypan Squash
By: Michele O’Brien
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
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. 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.
