Garlicky Grilled Pattypan Squash Food

GARLICKY GRILLED PATTYPAN SQUASH

Steps:

• Mix olive oil, lemon juice, garlic, and salt and pepper.
• Brush squash slices liberally with oil mixture or toss together in a ziplock bag.
• Grill over medium heat until browned and cooked through, and garnish with parmesan cheese if desired.

STUFFED PATTYPAN SQUASH

Steps:

• Heat oven to 350°F.
• Heat 1 inch water to boiling.
• Add squash.
• Cook 6 to 8 minutes or until crisp-tender, drain.
• Cut off stem ends. Hollow out squash; reserve squash shells.
• Chop squash meat finely.
• Mix squash and remaining ingredients except cheese.
• Spoon 1 heaping tsp filling into each squash shell.
• Sprinkle with cheese.
• Place in ungreased square pan (9x2x2 inches).
• Bake uncovered 10 to 12 minutes.
• Microwave Directions: Place squash and 2 Tbsp water in square microwavable dish (8x 8x2 inches).
• Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain.
• Hollow out and fill squash shells as directed.
• Place in square dish.
• Cover tightly and microwave 2 to 3 minutes or til hot.
• *8 small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squash.
• Spoon 1 heaping Tbsp filling into each squash shell.

MOM'S STUFFED PATTYPAN SQUASH

Steps:

• Preheat oven to 350 degrees.
• Place pattipans in boiling water and cook until tender, about 10 minutes. Drain and set aside.
• Make white sauce with butter, flour, salt and milk. (On medium heat, melt butter, stir in flour and brown slightly, add salt, then add milk a little at a time, stirring constantly. (I usually use a about a third more milk than written above.) Once all milk is added, continue to cook and stir for a minute or two.
• Turn off heat, add cheese and crushed saltines to white sauce and stir.
• Scoop out the middle of each pattipan to make little "bowls". (I use my grapefruit knife.) Turn the pattipans over on a plate (so the juices drain out) and set aside.
• Add scooped out portion of squash to sauce and mash with a potato masher. Taste sauce and adjust seasonings as needed.
• Fill squash with the sauce, pouring the excess over the top.
• Bake for about 15 minutes, or until done.
• Note: If using table salt, use only a pinch rather than 1/8 t.

SAUTEED PATTYPAN SQUASH

Steps:

• In skillet, heat olive oil over medium high heat. Add squash and season with salt and pepper to taste.
• Cook, stirring, until squash is tender and golden brown, about 8 minutes.
• Stir in garlic, basil and marjoram and cook, stirring, until garlic is fragrant, about 1 minute.

GARLIC-HERB FRIED PATTY PAN SQUASH

Steps:

• Preheat air fryer to 375°. Place squash in a large bowl. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Place squash on greased tray in air-fryer basket. Cook until tender, 10-15 minutes, stirring occasionally. Sprinkle with parsley.

STUFFED SUNBURST PATTYPAN SQUASH

Steps:

• Steam whole squash until tender; drain and cool.
• Scoop out flesh, leaving about 1/4-1/2 inch border around the edges.
• Measure 1 tablespoon of the bread crumbs and 2 tablespoons of the parmesan (or romano) cheese; set aside.
• Chop the squash flesh in a bowl; mix in the cream cheese, green onion, cream, swiss cheese and the remaining parmesan and bread crumbs.
• Salt and pepper to taste.
• Fill squash shells with the above mixture.
• Top with the reserved bread crumbs and parmesan.
• Refrigerate until ready to cook.
• Bake at 350 F for 40 minutes, or until tops are brown.

STUFFED PATTYPAN SQUASH

Steps:

• Preheat oven to 350 degrees.
• Trim the stem end from each squash so it will sit upright. With a melon baller, remove the brown portion of the blossom end and discard. Continue to hollow out the seed cavity, retaining the trimmings, until you have a shallow bowl 1/4 to 1/2 inch thick on all sides. As the squash are prepared, place them in a lightly oiled baking pan.
• Melt the butter in a skillet, add the celery and scallions and saute five minutes, add the squash pieces and continue cooking until they are tender.
• Transfer the cooked vegetables to a bowl and add the remaining ingredients. Mix well.
• Stuff each squash with about 1/4 of the stuffing mixture. (Any remaining stuffing can be placed in a ramekin and baked alongside the squash.).
• Bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.