Stuffed Pattypan Squash
photo by PanNan
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 whole pattypan squash, about 5 ounces each
- 2 tablespoons unsalted butter
- 1⁄2 cup finely chopped celery
- 1⁄2 cup finely chopped scallion
- 1⁄3 cup grated parmesan cheese
- 2 cups fresh white breadcrumbs
- fresh ground black pepper
directions
- Preheat oven to 350 degrees.
- Trim the stem end from each squash so it will sit upright. With a melon baller, remove the brown portion of the blossom end and discard. Continue to hollow out the seed cavity, retaining the trimmings, until you have a shallow bowl 1/4 to 1/2 inch thick on all sides. As the squash are prepared, place them in a lightly oiled baking pan.
- Melt the butter in a skillet, add the celery and scallions and saute five minutes, add the squash pieces and continue cooking until they are tender.
- Transfer the cooked vegetables to a bowl and add the remaining ingredients. Mix well.
- Stuff each squash with about 1/4 of the stuffing mixture. (Any remaining stuffing can be placed in a ramekin and baked alongside the squash.).
- Bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.
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Reviews
-
The flavor of the stuffing was delicious. I had some bacon grease left over from breakfast, and used a little of that instead of butter. It worked real well. My squash was a little larger than 5 oz, so it took more time in the oven for the shell to get tender. It also took me quite a bit more prep time, so will note that for the future. Thanks for sharing.