Stuffed Scalloped Patty Pan Squash Recipes

Steps:

• Preheat oven to 350°F (175°C).
• Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
• Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
• Mince the reserved squash.
• Combine remaining ingredients in a bowl with the minced squash, mixing well.
• Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
• Bake for 15 minutes in the preheated oven, or until squash are heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
• Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
• Bake for 15 minutes in the preheated oven, or until squash are heated through.

Steps:

• Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.
• Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes. Transfer the squash to a serving platter and set aside.
• Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.

Steps:

• 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.

Steps:

• Clean the squash and place them in the top of a steamer set oven gently simmering water. Partially cover and cook for 10 to 15 minutes, until tender. Remove from the heat and, when cool enough to handle, scoop out the top 1/3, scooping deep into the center to make a nice cup to hold the filling. Chop the scooped-out squash into 1/4-inch dice and set aside.
• Preheat the oven to 375 degrees and lightly oil a large oval or rectangular baking dish. In a large heavy skillet heat the olive oil over medium heat. Add the onion and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook for 1 minute more, until the aroma of the garlic is released. Add the zucchini and cook until tender, about 6 minutes. Add the reserved patty-pan flesh, almonds, cream, salt, and pepper ad stir for a few minutes, until the mixture is thickened and clumpy. Remove from the heat and stir in all the cheese except for 2 tablespoons, which will be reserved for garnish. Mound some of the mixture on top of each squash and place them in he baking dish. Cover loosely with aluminum foil and bake for 25 to 30 minutes. Remove the foil and sprinkle with the reserved cheese then bake for 5 minutes more to melt the cheese. Serve the patty pans accompanied by a small sprig of marjoram.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a pot of water to a boil; add squash and cook until squash can be easily pierced with a fork, 10 to 15 minutes. Allow squash to cool until easily handled, about 5 minutes.
• Cut off one end of squash and scoop meat and seeds out of the center, leaving enough meat intact so squash will still maintain its shape. Set the scooped meat aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and extra crispy, about 10 minutes. Drain bacon slices on paper towels, reserving about 1/4 teaspoon bacon grease in the skillet.
• Cook and stir onion and garlic in the bacon grease over medium heat until onion is translucent, 5 to 10 minutes. Add water, beef bouillon, squash meat, and cayenne pepper to onion mixture; cook until liquid is reduced by about 2/3, about 5 minutes.
• Mix Cheddar cheese into broth mixture until cheese is melted completely, 2 to 3 minutes. Add bread crumbs and stir until mixture is the consistency of wet stuffing.
• Fill squash with stuffing. Season with salt and pepper.
• Place squash in a baking dish. Bake in the preheated oven until stuffing is crisp, 30 to 45 minutes.
• Note: Substitute 6 small patty pan squash for the 1 large, if desired. Substitute bacon with mushrooms and beef bouillon with vegetable bullion for a vegetarian option.
• Note: When cutting end off squash, cut off blossom side for a volcano effect or stem side for a scalloped bowl effect.