Patty Pan Squash

Patty Pan Squash can be used in all of the same ways you use zucchini and yellow summer squash, including stuffed (see the great recipes below). But the shape and the firmness of the Patty Pan Squash makes is perfect for summer grilling. You can slice it into patties (rounds - as thin or thick as you prefer), marinate it with your favorite vinaigrette or barbeque sauce, and grill it until it is cooked. Because Patty Pans are drier than zucchini or summer squash, they hold their shape and texture quite well on the grill - making it the perfect summertime dish!

You can use any size Patty Pan for grilling, but the larger ones make quite the impressive meal!

Domestic Diva Stuffed Patty Pan Squash

• 6 medium patty pan squash
• ½ ripe tomato
• ½ red onion
• 1 small potato
• 2 ears corn, remove corn from cob
• 1 Large garlic clove, finely chopped or pressed
• ¼ cup white wine
• 1 small bunch of basil, chopped fine.
• 2 tablespoons butter
• ¼ cup of corn polenta
• Salt and Pepper to taste 

Slice top off Squas, this will be the “lid.” Carefully scoop out the inside of squash, reserve for stuffing. Chop the tomato, red onion and potato into small pieces

Melt butter in sauté pan. Add onion and potato and sauté until soft. Add garlic, squash, corn and tomato. Cook until they let go of their liquid. Deglaze with wine. Add salt and pepper. Add polenta and stir until well combined. Add basil. Add small amounts of water, if needed, to cook polenta until soft. Adjust seasoning in needed. Stuff the mixture back inside of small squash and bake at 350 degrees until golden brown on top. Place squash on platter and put lid on top of squash.

You can add bacon bits and goat cheese to polenta before stuffing for a nice twist.

This will serve 6 people as an appetizer or 3 people as a entrée with a salad!


STUFFED PATTY PAN SQUASH
You can stuff patty pans with all sorts of interesting ingredients. Please read the NOTE at the end of the recipe for more ideas.

• 4 medium-sized patty pan squash
• 1 small onion, chopped fine
• 1 stalk celery, chopped fine
• 1/2 bell pepper, chopped fine
• 2 cloves minced garlic
• 1 tsp. thyme
• 1/8 tsp. cayenne
• 1/8 tsp. black pepper
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. fennel seed (optional)
• 1/4 tsp. rubbed sage (optional)
• 1/2 tsp. salt
• 1 can (15 ounces) great northern beans (or other white beans), rinsed and drained (**Please see note below recipe)

Preheat the oven to 375 F.

Place the squash flat side down in a large pot. Add about 1 inch of water, cover, and bring to a boil. Cook for about 8 minutes, until a fork easily pierces the top of the squash. Remove from the pot and set aside to cool.

When cool enough to handle, slice off the top of the squash and use a melon baller to scoop out the flesh from the inside. Be sure to leave a wall of at least 1/4-inch of flesh on all sides of the squash. Turn them upside down to drain, and dice the scooped out flesh coarsely.

Sauté the onions, celery and bell pepper in a large, non-stick skillet for about 5 minutes until soft; add garlic, diced squash, and remaining seasonings and cook for another 2 minutes. Add the white beans and cook on low heat for about 5 minutes.

Place the squash in an 8x8-inch baking pan. Spoon the stuffing into each shell; be sure to really pack it into the shell, and don't be afraid to over-stuff them. Pile any stuffing that remains into the center of the baking pan, right between the squash.

Bake for about 20 minutes or until the tops begin to brown. Serve with additional stuffing. Serves 2 as a main dish or 4 as a side dish.

• **NOTE from RADICAL ROOTS: You can substitute many different ingredients for the beans. Bread or cracker crumbs will add texture, flavor and substance. Adding cooked chicken is incredible. Added veggies, like carrots or even potatoes work great. You can even add more squash by chopping up a small zucchini or yellow squash to add to the mixture. Experiment. This is a great recipe to take advantage of whatever is available at the Farmers Market. And don’t forget – you can use fresh or dried beans instead of canned.