Patty Pan Squash

My garden has turned out to being quite surprising this summer!  What I thought was to be yellow squash has turned out to be butternut squash.  And where I planted zucchini, patty pan squash has grown.  I am actually quite tickled by these vegetables and find myself trying things I would not have normally eaten.

Patty pans are in the squash family and resemble little bells with scalloped edges.  The  should be picked young and small, resulting in a very tender and tasty vegetable. Patty pans come in a variety of colors varying from almost white, to bright yellow and every shade of green in between. They can be buttery and nutty in flavor when picked young or very bland if picked when grown too large.

Patty Pan's appeal is their shape and color.  Whenever possible pick them small and cook them whole. They can be sauteed, baked or steamed. Give this recipe a try!

Scallop Squash with Herbed Crumb Cheese Filling

8 small scalloped squash (patty pans) weighing about 3-4 ounces each

3 quarts of water

1/2 tsp. dried thyme

2 garlic cloves, halved

1/2 tsp. dried rosemary

1/8 tsp. chili flakes

5 Tbsp. olive oil

1 tsp. minced garlic

1 1/4 cups fresh bread crumbs

1 tsp kosher salt

pepper to taste

1/4 cup minced parsley

1/2 tsp grated nutmeg

3 ounces Gruyere cheese

Directions:

1. Set oven to 375 degrees. 

2. Trim a thin sliver from the blossom side of the squash. Cut off the stems plus 1/2 inch of each squash. With a small melon ball cutter, scoop out the flesh and reserve, leaving the squash shell about 1/2 inch thick.

3. In a large saucepan, combine water, thyme, halve of the garlic, rosemary, chili and 1 tablespoon olive oil. Bring to a boil for 5 minutes. Add squash cases and boil until not quite tender, about 1-2 minutes. Remove and drain upside down on a rake.

4. Mince reserved squash pulp. Warm remaining 1/4 cup oil and minced garlic in skillet over low heat. 

Add minced squash and cook until tender and lightly browned, about 8 minutes. Shut off the heat. Add bread crumbs, salt and pepper, parsley and nutmeg and toss. Grate cheese. Add 2/3s of the cheese to stuffing, blending and seasoning.

5. Spoon the filling into the squash. Set in a oiled baking dish. Sprinkle the remaining cheese over the squash. Cover loosely with foil. Bake on the upper shelf in your oven until tender, about 20 minutes.

6. uncover the squash and bake until browned about 10 more minutes. Serve hot.

Serves 4