Patty Pan Squash
Summer squash varieties are versatile vegetables that make excellent side or main dishes in any meal. Patty pan squash, though it may seem dauntingly unusual in appearance, is no exception and can be treated like any other squash. Because of its mild flavor and diverse cooking options, squash can truly help you discover your inner gourmet chef!
For storage, keep all squash in a sealed plastic bag in the refrigerator – most squash will last this way for at least a week or more. When cleaning, rinse the squash in cool water and gently scrub excess dirt off of its skin. Like the potato, many of the squash’s best nutrients are in its skin, so don’t peel! The skin is full of the essential nutrient beta-carotene, while the inner squash is not (although patty pan squash as a whole contains magnesium, niacin, and vitamins A and C).
Most squash can be used interchangeably in recipes, so don’t hesitate to substitute patty pans into your favorite squash recipes. Squash is excellent served raw as crudités or grated or sliced on salads, steamed, baked or roasted, sautéed or fried in oil, grilled, marinated or on kebabs with other vegetables. You can add it to any stir fry, steamed with rice, or diced into soups.
Most herbs and flavors can be paired with squash. Enjoy it with garlic, basil, lemon, dill, or even some chili flakes. Squash also marinates well, so next time you’re grilling or roasting some veggies, throw it in to your favorite marinade for a few hours and you’re good to go.
Patty pan squash is so beautiful and unique in its whole form that it’s almost a shame to cut it into pieces - stuffing it maintains its natural glamor while still allowing for creativity and loads of flavor. Follow the links below to the CSA recipe blog for stuffed patty pan squash and other recipes - but remember to be creative! Experiment with whatever flavors and ingredients you enjoy, and you won’t be disappointed.
Stuffed Patty Pan Squash
6-8 patty pan squash
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
½ cup onion, finely diced
1 ½ cups soft bread crumbs
Parmesan cheese, grated, to taste (optional
Salt and pepper, to taste
Directions: Preheat the oven to 350° F. To cook squash: Bring an inch of water to boil in a saucepan, add the squash and cover. Cook until stems are tender, about 10 minutes. Remove from water, slice the tops off of the squash, and slice a little off the bottom so the squash can stand up straight on its own. Remove the pulp of the squash with a melon-baller or small spoon and set aside.
To make stuffing: Heat the olive oil in a skillet and add the diced onion. Sauté 5-7 minutes, until soft and translucent. Add the garlic and sauté about a minute more, until fragrant. Add the squash pulp, cooking for another minute or two. Take the skillet off the heat and add the bread crumbs, stirring thoroughly. Add the parmesan cheese, salt, and pepper to taste.
Stuffing the squash: Spoon the mixture into each hollowed squash, filling until overflowing. Cover loosely with aluminum foil, and place stuffed squash in the preheated oven for about 15 minutes, or until everything is heated through. Place the tops of the squash back on top of the stuffing and serve.