I never had PattyPan Squash before needless to say I was a bit befuddled when it arrived with CSA from The Farm at Agritopia the other day. I Google’d recipes for PattyPan Squash found one I really liked the sound of. This recipe for Stuffed PattyPan Squash comes from Scharko Farms with a couple of modifications.
QUINOA-STUFFED PATTYPAN SQUASH
1/2 cup dry quinoa
2 large pattypan squash
Olive oil as needed (a sprayer comes in handy here or a brush)
1 tsp butter, or Earth Balance [next time I’m going to try coconut oil] 1/2 cup spring onions, white parts only, diced
1 clove garlic, minced
Salt & pepper to taste
2 oz. very sharp white cheddar, crumbled
2 tbsp minced fresh basil
Here’s the recipe deviation which is completely optional, but it really adds a nice lift to the flavor!
1 large beefsteak tomato diced
1 medium size chili pepper chopped
Heat oven (or toaster oven—I use ours whenever possible to avoid wasting energy & heating up the kitchen) to 425 degrees. Slice off the stem end of each squash to get a flat bottom, then cut a circle on the blossom end & hollow it out. Dice the removed squash & set aside. Spray (or otherwise coat) each squash bowl with olive oil, and roast 30 minutes or so, until tender. Meanwhile, start your quinoa simmering.
Heat butter in a skillet and add onions. Cook a few minutes, then toss in tomato and pepper, stir can cook for a few minutes [optional], then add the reserved squash & the garlic. Season with salt & pepper. When that’s all cooked to your satisfaction, combine with cooked quinoa and stir in the cheddar & basil. Mound the quinoa mixture into the roasted squash, and return to the oven, just for 5 minutes or so to make sure everything’s heated through.
The aroma is so wonderful even before cooking! The Stuffed Patty Squash has a savory refreshing flavor! I can’t wait until next year for PattyPan Squash from Agritopia!