This week I did, for lack of a better word, a recipe mash-up. I bought new patty pan squash at the store and decided to stuff them with almost the same filling that I did for the tomatoes. Well, with one exception – I took out the olives and added cheese. Because I love cheese.
3 large-ish pattypan squash
1/2 onion, chopped
3 cloves garlic, minced
1/3 cup panko bread crumbs
3 tablespoons chopped parsley
1-2 ounces fontina cheese, grated
handful of toasted pine nuts
Trim the top and bottom of the squash. Then use a spoon to scoop out the insides of the squash. Brush the squash with olive oil and bake at 375 in the oven for about 15 minutes. While the squash are in the oven, sautee the onions and garlic in a little olive oil (just a little, I always use slightly too much). In a bowl, combine with the bread crumbs, parsley, cheese, and pine nuts. Stuff the filling into the squash and return till they are fully cooked, around 30 minutes.
This recipe was good, but, and here’s an odd but, I really liked just eating the stuffing by itself more than I enjoyed eating it in the pattypan squash. I think partially this is because I didn’t cook the squash long enough – I thought it was done, but I might have just been inpatient. The other reason was, well, the filling was just super good. I really enjoyed eating it and kinda just want to find a way to have it without bothering to stick it in a vegetable. I’ll let you know if I figure out a good method for that in the future. But it is a good summer recipe regardless, and a fun one to try if you are interested in pattypan squash. Song of the week: Here Comes a Thought from Steven Universe. I heard of this TV show a couple weeks ago on NPR, started watching, and immediately got hooked. It is amazing. This song (there are lots of songs in the show) is also just so incredible, from an amazing episode dealing with trauma and how to cope with it in a healthy way. And yeah, this is an animated kids show.
Pattypan squash is such a funny vegetable. It’s like a scalloped flying saucer. I’ve wanted to learn how to cook them for a while, but had no idea how to approach it – and honestly, chopping it into pieces seemed like a waste of their cool shape. But then I found this recipe for Eggs Baked in Pattypan Squash and it seemed like a good thing to try.
3 pattypan squash
2 or 3 eggs
1/3 onion, diced
2 smallish or 1 large clove garlic, minced
1 1/2 pinches dried thyme
Trim the ends of the pattypan squash. Then take a spoon and hollow out the middle of the squash, leaving at least 1/4 of an inch of flesh/rind all around. Brush with olive oil and bake at 375 for 15 minutes. While the squash are baking, saute the onion in some olive oil. After a few minutes add the garlic and then the thyme. Once the onion is soft, remove from heat. Into the little pattypan squash holes, scoop in some of the onion mixture. Then crack an egg and slip it into the hole as well. Carefully return it to the oven and bake until the eggs are set/as done as you want them – about 15 minutes.
I really liked this recipe. The only problem I had with it was the the pattypan squash were too small for a whole egg to go in there! There was some spillage into the baking pan. This was touted (and would make) a great brunch dish, but I had it with salad and wine as a light dinner and that worked well. So this I think was a great, simple introductory recipe to such a funny-looking veggie. Song of the Week: Sit Down John, from 1776. Long before there was Hamilton, there was another surprise Broadway hit about the Revolutionary War – 1776 which focused on the Continental Congress declaring American independence. I have been obsessed with this musical since I was 5 and listen to the soundtrack every 4th of July.