Recipe by puppitypup
This is my favorite of our family recipes. I've listed it as my mom always made, but I love to play with it. On Mexican night, I'll add a pinch of cumin or chili powder and use a Mexican cheese like Queso Ranchero. On Italian night, I'll add a pinch of Italian seasoning and use mozzerella cheese.
Top Review by Penny W.
I made this recipe last night, I have never eaten Patty Pan Squash ever before, I liked it. I changed the saltines to 18 ritz crackers instead, and a hint of parm on top, next time I am going to add Panko crumbs on top to give it a little baked crunch, and perhaps a little sautéed onion, and a sharper cheese. Fun veggie, thanks for sharing.
- 4 pattypan squash
- 29.58 ml butter
- 29.58 ml flour
- 0.59 ml kosher salt
- 0.25 ml fresh ground pepper
- 236.59 ml milk
- 236.59 ml shredded cheddar cheese or 236.59 ml monterey jack cheese
- 6 saltine crackers, crushed
Directions See How It's Made
- Preheat oven to 350 degrees.
- Place pattipans in boiling water and cook until tender, about 10 minutes. Drain and set aside.
- Make white sauce with butter, flour, salt and milk. (On medium heat, melt butter, stir in flour and brown slightly, add salt, then add milk a little at a time, stirring constantly. (I usually use a about a third more milk than written above.) Once all milk is added, continue to cook and stir for a minute or two.
- Turn off heat, add cheese and crushed saltines to white sauce and stir.
- Scoop out the middle of each pattipan to make little "bowls". (I use my grapefruit knife.) Turn the pattipans over on a plate (so the juices drain out) and set aside.
- Add scooped out portion of squash to sauce and mash with a potato masher. Taste sauce and adjust seasonings as needed.
- Fill squash with the sauce, pouring the excess over the top.
- Bake for about 15 minutes, or until done.
- Note: If using table salt, use only a pinch rather than 1/8 t.