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
SCALLOP, STARSHIP, PATISSON OR PATTYPAN SQUASH WITH GARDEN HERBS
Make and share this Scallop, Starship, Patisson or Pattypan Squash With Garden Herbs recipe from Food.com.
Provided by Artandkitchen
Categories Meatloaf
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Open the squashes with a knife discard the seeds and take out some pulp without damaging the fruit.
- Heat the oil and sauté the onions and the garlic until golden.
- Add the leek until tender.
- Add the meet until slightly roasted.
- Put the pulp of the squash into the mixture and add the wine.
- Simmer for 5 minutes and add all the herbs, the spices and the salt.
- Take from the heat away and let cool down a little bit.
- Add the egg and mix well.
- Fill the squashes and cook for another30-40 minutes at the temperature of 200°C (heat and timing are basing it on convection oven).
Nutrition Facts : Calories 300.8, Fat 20.3, SaturatedFat 6.2, Cholesterol 87.7, Sodium 461.3, Carbohydrate 8.7, Fiber 1.7, Sugar 3.8, Protein 18.1
PATTYPAN SQUASH WITH PASTITSIO TOPPING
Perfect side dish for Greek or Italian casseroles! Or use a Mexican cheese like queso ranchero for Mexican night. Inspired by ZWT.
Provided by puppitypup
Categories Vegetable
Time 50m
Yield 6-8 pattypan, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- PATTYPAN:.
- Bring pattypan to a boil and cook until tender, about 10 minutes. Drain and set aside.
- BECHAMEL:.
- Heat butter over medium heat, stir in flour until smooth and just slightly browned.
- Add milk a little at a time, stirring to incorporate each addition, then add salt, pepper and nutmeg. Remove from heat.
- In a small bowl, temper the beaten egg by adding a spoonful of bechamel and stirring, repeating 3-4 times. Then add the egg mixture to the bechamel and stir.
- PUT TOGETHER:.
- Using a grapefruit knife, cut the top of the pattypan's off leaving a nice "bowl" to fill.
- Remove the stems from the pattypan tops you just cut off, then add the tops to the bechamel sauce and use a potato masher to incorporate.
- Arrange pattypan's in a 9x9 casserole dish and fill with the bechamel mixture, bake for about 30 minutes or until done.
Nutrition Facts : Calories 134.5, Fat 10.1, SaturatedFat 6, Cholesterol 62.7, Sodium 182.6, Carbohydrate 6.1, Fiber 0.1, Sugar 0.1, Protein 5.1
SAUTEED PATTYPAN SQUASH
Make and share this Sauteed Pattypan Squash recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 94.1, Fat 10.1, SaturatedFat 1.4, Sodium 0.7, Carbohydrate 1, Fiber 0.1, Protein 0.2
MOM'S STUFFED PATTYPAN SQUASH
This is my favorite of our family recipes. I've listed it as my mom always made, but I love to play with it. On Mexican night, I'll add a pinch of cumin or chili powder and use a Mexican cheese like Queso Ranchero. On Italian night, I'll add a pinch of Italian seasoning and use mozzerella cheese.
Provided by puppitypup
Categories Vegetable
Time 35m
Yield 4 pattipans, 4 serving(s)
Number Of Ingredients 8
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.
GARLICKY GRILLED PATTYPAN SQUASH
Pattypan makes a nice and meaty squash side dish that you are sure to love. If you use other summer squash, make sure it is on the smallish side, firm, and sliced thick. Don't substitute winter squash in this recipe.
Provided by PalatablePastime
Categories Vegetable
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 186.5, Fat 20.3, SaturatedFat 2.8, Sodium 1.2, Carbohydrate 1.7, Fiber 0.1, Sugar 0.1, Protein 0.3
STUFFED SUNBURST PATTYPAN SQUASH
This is a mild and pretty side dish that can be made ahead, then popped into the oven when you're cooking dinner. Great with grilled chicken or steak. I usually plan 2 squash halves per person -- if they're not all eaten, more for me!
Provided by Kat in Texas
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 331.9, Fat 24, SaturatedFat 14.1, Cholesterol 77, Sodium 346.1, Carbohydrate 16.7, Fiber 0.6, Sugar 1.9, Protein 15.3
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