Stuffed Pattypan Squash

Dallas Farmer’s Market Find #5:

The last of the Dallas produce! In case you missed them, check out my other Dallas Farmer’s Market finds:

I picked up these squash just because they were so darn cute! I’ve had pattypan squash just one or two times before, thanks (unsurprisingly) to my summer squash loving friend Laura. When Laura heard I bought pattypans, she sent me this recipe, but I was one step ahead of her– I’d found and decided on the exact same recipe just hours before.

Stuffed Pattypan Squash

(from allrecipes.com)

  • 6 pattypan squash, stem and blossom removed
  • 6 slices bacon
  • 1 small onion, diced
  • 1 1/2 cups soft breadcrumbs (I toasted sourdough bread and then put it through the food processor)
  • 1/2 cup grated parmesan cheese
  • salt & pepper, to taste

Preheat oven to 350 degrees. Bring one inch of water to a boil in a pot 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 or small spoon (I used a 1/2 tsp measuring spoon) 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 on a baking sheet.

Place the tops of the squash on top of the stuffing, if desired. Cover the baking sheet loosely with aluminum foil. Bake for 15 minutes, or until squash are heated through.

These took a little work… but they were worth it! Just look…

The flavors were great! Bacon, onion and parmesan are all strong flavors that complemented the somewhat blank palate of summer squash really well. If you can’t find pattypan squash, this stuffing would also be great in some zucchini boats!

Had to have seconds…



You Might Also Like:

Trackbacks

  1. […] Stuffed Pattypan Squash @ Flying on Jess Fuel Pin It (function() { var s = document.createElement("SCRIPT"), s1 = document.getElementsByTagName("SCRIPT")[0]; s.type = "text/javascript"; s.async = true; s.src = "http://widgets.digg.com/buttons.js"; s1.parentNode.insertBefore(s, s1); })(); | Posted in .Recipe, Fruits & Vegetables, Side Dish | Tags: side dish, squash Previous Entry: Sausage And Apple Wine Stuffing .nrelate .nr_sponsored{ left:0px !important; } // .nrelate .nr_sponsored{ left:0px !important; } // […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>