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

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.

Tags: CSA, how to, patty pan squash, pattypan, seasonal summer, squash, stuffed squash, summer squash, vegetarian