Mom's Stuffed Pattypan Squash

Recipe by puppitypup
READY IN: 35mins




  • 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.