Pattypan Squash With Pastitsio Topping

Perfect side dish for Greek or Italian casseroles! Or use a Mexican cheese like queso ranchero for Mexican night. Inspired by ZWT.

• Ready In: 50 mins
• Serves: 6-8
• Yields: 6-8 pattypan

Ingredients

• 6 -8  pattypan squash, depending on size
• 3  tablespoons butter
• 3  tablespoons flour
• 1 1⁄2 cups milk
• 1⁄8 teaspoon kosher salt
• 1  pinch fresh ground pepper
• 1  pinch nutmeg
• 1⁄4 cup  shredded parmesan cheese
• 1  egg, beaten

Directions

1. Preheat oven to 350 degrees.
2. PATTYPAN:
3. Bring pattypan to a boil and cook until tender, about 10 minutes. Drain and set aside.
4. BECHAMEL:
5. Heat butter over medium heat, stir in flour until smooth and just slightly browned.
6. Add milk a little at a time, stirring to incorporate each addition, then add salt, pepper and nutmeg. Remove from heat.
7. In a small bowl, temper the beaten egg by adding a spoonful of bechamel and stirring, repeating 3-4 times. Then add the egg mixture to the bechamel and stir.
8. PUT TOGETHER:
9. Using a grapefruit knife, cut the top of the pattypan's off leaving a nice "bowl" to fill.
10. Remove the stems from the pattypan tops you just cut off, then add the tops to the bechamel sauce and use a potato masher to incorporate.
11. Arrange pattypan's in a 9x9 casserole dish and fill with the bechamel mixture, bake for about 30 minutes or until done.