Stuffed and Roasted Patty Pan Squash (Yes, you can eat the rind!)

6 Sep

Yes! Those adorable yellow Madeleine berets next to the zucchini and yellow squash are edible! You can even eat the rind!

I really need a steamer. And after this little experiment, I also need a new strainer. it went kaput!

Pattypan squash is the single most searched for recipe on this blog, so I know many readers are out there trying to figure out whatever to do with them. I was equally mystified when we first started getting them at our weekly CSA pick-up. But a little experimenting later, now I know they are loads of fun.

You can roast them (click here for recipe), or slice and sauté. You do need to cook them, but once you do, you can eat everything but the stem. But pattypans also lend themselves to beautiful and dramatic stuffed dishes like the following recipe in which you steam them, empty them and then stuff and roast or broil. These are showstoppers. I just did two, but you can make as many as you’ve got and just multiply the recipe.

Stuffed Pattypan Squash

2 medium pattypan squashes

½ Tbs butter

½ Tbs extra virgin olive oil

¼ Cup chopped onion

1 Cup cooked rice

1 heaping tsp dried cranberries

1 heaping tsp roasted sunflower seeds (salted or unsalted are fine)

1 tsp grated manchego cheese, plus several gratings for topping.

Salt to taste

Several pinches of bread crumbs

Fill a large pot with about an inch of water, put in a steamer and steam squash for 15-20 minutes or until fork-tender but not completely squishy. Remove from heat and set aside to cool.

In the meantime, in a skillet, heat oil and butter together over medium heat. When foaming subsides, add onion, stir to coat and sauté until tender and translucent. Add rice, cranberries, sunflower seeds and stir to incorporate.

Take patty pans and slice off the stem end to create an opening  large enough to remove inner flesh seeds with a spoon or melon baller. If necessary, also slice a bit off the bottom to stabilize. Carefully remove flesh and seeds – it is up to you whether you want to go through the trouble of removing the seeds; I don’t bother, but save the flesh! Chop up the flesh (and seeds) and add it to the skillet along with the manchego cheese. Stir to incorporate and salt to taste.

Carefully fill the hollowed patty pans with stuffing from skillet. Top with a few gratings of manchego and breadcrumbs. Place on an aluminum foil covered oven rack and broil for 3 minutes or until top is lightly browned and served. You can also roast if preferred. 5-10 minutes at 425.

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17 Responses to “Stuffed and Roasted Patty Pan Squash (Yes, you can eat the rind!)”

  1. Laurie A. Smith June 21, 2015 at 12:13 pm #

    The rind of any summer squash is edible! Please tell me you do not peel your zucchini and crookneck squashes! Even the rinds of many winter squashes are edible.

    • Natalia at Hot, Cheap & Easy June 21, 2015 at 12:50 pm #

      Fear not, Laura…we eat the skins of our summer squashes (and some of our winter ones too). But I have found that people who aren’t familiar with pattypans always want to know! Thanks for your comments!

  2. Eha August 12, 2013 at 12:22 am #

    [Laughter!] In Australia we do not use the word ‘squash’ nor ‘pattypan’, but we sure have what you are showing and, yes, you can stuff them, and yes, of course, you eat it rind and all 😀 ! What are they called? Methinks noone notices: you just fill your bag with the usually yellow moreish gourds, for a better word 🙂 ! And know you have put something good in your body . . .!!!!!!

  3. Adam J. Holland August 11, 2013 at 7:45 am #

    I love pattypan squash. Grew them for years. Why am I not growing them now? Crazy me!

    • Natalia at Hot, Cheap & Easy August 11, 2013 at 9:29 am #

      As the person who has only managed to produce one zucchini in two years of trying, I will not even attempt pattypan!

  4. Natalia at Hot, Cheap & Easy August 11, 2013 at 7:07 am #

    Reblogged this on Hot, Cheap & Easy and commented:
    NOTE TO READERS: this is a reblog of one of my most popular posts, in exactly the season for pattypan squash!

  5. vicentesf September 6, 2012 at 9:04 pm #

    These certainly do look adorable! And tasty too! Will have to try it.

  6. inherchucks September 6, 2012 at 4:10 pm #

    These look absolutely delicious!

    Come and link up to this week’s party when you get a chance…http://inherchucks.com/2012/09/06/whats-in-the-box-42-a-giveaway/. Looking forward to seeing you there 🙂

  7. Sheila Squillante September 6, 2012 at 1:14 pm #

    Love stuffed squash! And manchego…mmmm. Feels like autumn, alright.

  8. Tammy September 6, 2012 at 6:09 am #

    I love stuffed squash and do it with all kinds.

  9. Mad Dog September 6, 2012 at 4:45 am #

    Brilliant and I didn’t even know what they were called before your post, which prompted me to look them up:
    http://en.wikipedia.org/wiki/Pattypan_squash 😉

Trackbacks/Pingbacks

  1. Grilled Lemon-Herb Pattypan Squash (no paring or peeling!) | Hot, Cheap & Easy - August 26, 2013

    […] Stuffed and Roasted Pattypan Squash (very dramatic) […]

  2. Roasted Pattypan Squash (yes, you can eat the rind) « Hot, Cheap & Easy - September 12, 2012

    […] the oven with four different veggie dishes. You can boil pattypans, stuff them (Click here for a gorgeous and simple stuffed pattypan recipe!) , even grill them (brush with lemon and mint, yum, yum), but this will do the job if you just want […]

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