Stuffed Pattypan Squash

I had never heard of pattypan squash. I grew up eating regular old gooseneck summer squash. So when I saw a table at the farmer’s market advertising the sale of pattypan squash, I had to buy some. Little did I know that I would also have a few in the harvest basket from Snow’s Bend.

(pattypan in the back behind the gooseneck)

So what exactly is this kind of squash?

Pattypan squash is a summer squash (species Cucurbita pepo) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. The name "pattypan" derives from "a pan for baking a patty."

That doesn’t say much so I knew I needed to make something different other than cutting it up in a pasta or stir fry. I found several recipes for Stuffed patty pan.

The most tedious part of this was hollowing out the center so I could stuff it and that took about a minute/squash. The original recipe said to boil them whole for about 15 minutes so I could cut them easier. Here is the rest of my recipe:

Stuffed Pattypan squash

What you need to have ready: Pot for boiling 5-7 pattypan squash, baking dish, large mixing bowl, saute’ pan, separate 2 quart saucepan for rice, if it is not pre-cooked.

**The Stuffing recipe will make more than needed . I used it for stuffed zucchini and mushrooms.

• 5-7 small-medium pattypan squash
• water for to cover for boiling
• 2 cups of pre-cooked brown rice

Stuffing

• 1 Tablespoon olive oil
• 1 cup of baby portabello mushrooms
• 2 cups packed chopped rainbow chard (this is what I had on hand. Any cooking greens will work)
• 1/2 cup chopped onions
• 2 cloves garlic, chopped
• 1/2 cup shredded swiss cheese
• Seasonings: Penzey’s breakfast sausage seasoning. (Similar seasoning: sage and thyme. These vegetables are savory so any seasoning will work. Use what your family likes!)
• 1/2 cup part skim ricotta cheese

1. Boil pattypan squash for 15 minutes. If rice is not already cooked, cook it in a separate pan while the squash is boiling.  Cook rice and boil squash at the same time and make the stuffing while those two are cooking.
2. In the sauté’ pan, add the oil. Let it heat to medium. Add the mushrooms, onions, garlic, and rainbow chard. Add Seasoning of choice. Cook 5-7 minutes until done. If the pan gets too dry, add a little water to finish steaming the greens.
3. Preheat oven to 400*
4. Add the sautéed vegetables to mixing bowl. Add the ricotta. Add the rice. Stir to combine. Set aside.
5. Remove the squash. Cut off the end AND stem so that they sit flat. Using a small paring knife, cut out a deep pocket.  Repeat with the rest of the squash. KEEP THE STUFF YOU CUT OUT. Chop and add it to the mixing bowl.
6. Stuff each squash with the vegetable/cheese mixture.
7. Bake 20 minutes.
8. Remove and top with cheese. Return to oven for 3 minutes until cheese has melted. Serve immediately.

This looks like a lot of work and it’s really not. If you have your pans, ingredients, oven pre-heated, it doesn’t take long to do this. While the squash and rice are cooking, make the stuffing. It took about 5 minutes to cut 5-7 squashes. And less than that to stuff them.  I cooked this on a weeknight during the most stressful week of the year (last week of school) and I had dinner on the table in about 40 minutes because I had to wash a pot first. 2 pots, a baking dish, a mixing bowl, and a cutting board/knife and less than 40 minutes. It was filling and delicious and I had plenty of stuffing left over to use for two more dishes later in the week!

Tagged as: Farmer's market, Snow's Bend, vegetables