STUFFED PATTY PAN SQUASH
An abundant harvest of patty pan squash led me to this recipe elsewhere on the internet. Very tasty! and I cooked a full package of bacon so my picky eaters could have BLTs while I enjoyed this! BTW I use Recipe #173076 to cook my bacon (see my notes in my review for details).
Provided by MA HIKER
Categories < 60 Mins
Time 45m
Yield 3-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C).
- Bring one inch of water to a boil in a saucepan 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 to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
- Mince the reserved squash.
- Combine remaining ingredients in a bowl with the minced squash, mixing well.
- Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
- Bake for 15 minutes in the preheated oven, or until squash are heated through.
GARLIC-HERB PATTYPAN SQUASH
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. -Kaycee Mason, Siloam Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
HOW TO COOK PATTY PAN SQUASH
If you've spotted adorable patty pan squash at the market, grab a bag and get cooking! Patty pan squash are small and mild-flavored like zucchini or summer squash. Try roasting halved squash in the oven with olive oil and herbs or fill...
Provided by wikiHow
Categories Squash
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 °F (218 °C) and grease a baking pan. Get out a 10 in × 15 in (25 cm × 38 cm) baking pan or roasting dish and spray the bottom with nonstick cooking spray. If you don't have nonstick cooking spray, brush 2 teaspoons (9.9 ml) of vegetable or olive oil in the pan.
- Trim the ends off of the patty pan squash and cut each squash in half. Place 1 1⁄2 pounds (0.68 kg) of small rinsed patty pan squash on your cutting board and use a small knife to cut the stem and bottom tip from each squash. Then, cut each squash in 1/2. If your patty pan squash are larger than 4 inches (10 cm) across, cut them into quarters instead.
- Mix the oil, garlic, salt, oregano, thyme, and pepper in a bowl. Pour 1 tablespoon (15 ml) of olive oil into a small bowl and add 2 minced cloves of garlic along with 1/2 teaspoon (2.5 g) of salt. Stir or whisk in:Tip: If you'd rather use fresh herbs, lay 1 sprig of fresh thyme and 1 sprig of fresh thyme over the squash when you put it in the pan. Then, remove the sprigs before serving the squash. 1/4 teaspoon (0.5 g) of dried oregano 1/4 teaspoon (0.5 g) of dried thyme 1/4 teaspoon (0.5 g) of ground black pepper
- Put the squash in the pan and toss it with the oil mixture. Transfer the patty pan squash to the greased baking pan and pour the oil and herb mix over them. Use a large spoon to move the squash around so they're coated with the flavorful oil.
- Put the squash in the oven and roast it for 10 to 15 minutes. Put the pan into the preheated oven and cook the squash until they're tender. To test if they're finished roasting, stick a fork into 1. If you can pull the fork out easily, the squash is done. If the patty pan squash is still too firm for your liking, roast them for another 3 to 5 minutes and check again.
- Scatter 1 tablespoon (4 g) of minced parsley over the squash. To add a fresh flavor to the roasted squash, top them with the optional chopped parsley. Consider serving your roasted patty pan squash with roasted chicken, broiled salmon, or grilled steak. Although you can refrigerate leftover patty pan squash in an airtight container for up to 5 days, they will become soggy the longer they're stored.
FRIED CYMLINGS (PATTY PAN SQUASH) WITH BACON
From a reprint of the vintage cookbook the Williamsburg Art of Cookery Or, Accomplifh'd Gentlewoman's Companion originally published in 1742. Cymlings are also known as patty pan squash. (I called them UFOs as a child and still do!) No amounts were given in the recipe therefore measurements and yield are estimated. Original recipe used either bacon ends or "fatback", if I'm understanding the language.
Provided by COOKGIRl
Categories Pork
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a cast iron skillet fry the bacon on medium heat until crisp. Set aside. When cool enough to handle, break up bacon into small pieces.
- In same pan, fry the patty pan squash until golden brown on both sides, stirring often to avoid burning, about 10 minutes.
- Season with salt and pepper to taste and transfer to serving dish.
- Here is the recipe in its original text: "FRY some Slices of fat Bacon in a Pan. Remove the Bacon and keep hot. Fry in the Drippings fome Cymlings that have been boiled tender and cut into Slices. While frying, mafh fine with a large Spoon and ad Pepper and Salt. Fry brown and serve with the Bacon".
Nutrition Facts : Calories 108.5, Fat 8, SaturatedFat 2.6, Cholesterol 11.6, Sodium 143.3, Carbohydrate 6.7, Protein 4
OVEN-ROASTED PATTYPAN SQUASH WITH SHALLOTS AND HERBS
Patty pan squash is versatile and makes for some delightful summer recipes. This easy recipe uses shallots and herbs and is a wonderful side dish.
Provided by Jen Hoy
Categories Side Dish
Time 22m
Yield 2
Number Of Ingredients 5
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Toss the squash, shallot, thyme, olive oil , and salt together in a bowl.
- Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork.
- Serve hot or at room temperature. Enjoy.
Nutrition Facts : Calories 98 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 70 mg, Sugar 5 g, Fat 7 g, ServingSize 2 servings, UnsaturatedFat 0 g
SAUTEED PATTY PAN SQUASH
Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".
Provided by Tastyeatsathome
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
- Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g
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