Best Fried Cymlings Patty Pan Squash With Bacon Recipes

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FRIED CYMLINGS (PATTY PAN SQUASH) WITH BACON



Fried Cymlings (Patty Pan Squash) With Bacon image

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

1 1/2 lbs pattypan squash, stems removed, washed well and cut into 1/2-inch slices
3 slices bacon
salt, to taste
pepper, to taste

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

HEALTHY STUFFED PATTY PAN SQUASH



Healthy Stuffed Patty Pan Squash image

I wanted to stuff the squash to add flavor but didn't want anything fatty so I threw this togther and it was, I think, good enough to post. The recipe would not accept "Garlic Plus" spice so it reads 1 tbsp garlic bit it really is "Garlic Plus" a lovely mixed spice is by Club House but in a pinch you may sub 2 garlic cloves chopped . Even with all the spice that is in the recipe it was not "Hot" but do check how spicy your Chipotle sauce is and modify according to your taste buds. You could use this recipe with small 2" Patty pans and just decrease the baking time. If you do not wish to use wine substitute Apple juice

Provided by Bergy

Categories     Vegetable

Time 1h20m

Yield 1 Patty Pan squash, 2-3 serving(s)

Number Of Ingredients 11

1 (6 inch) pattypan squash
3/4 cup fresh mushrooms, chopped
1/2 cup sweet onion, chopped
1 stalk celery, chopped
1 medium tomatoes, coarsely chopped
2 tablespoons fresh basil, chopped
1 tablespoon chipotle hot sauce
1 tablespoon garlic
1 teaspoon dried ancho chile powder
3 tablespoons marsala wine
salt & pepper

Steps:

  • Cut the top off the squash and clean out all the seeds.
  • Mix all the ingredients together, stir to mix well.
  • Stuff the squash, put it's hat back on.
  • Place leftover stuffing in a piece of tin foil.
  • Place the stuffed squash in a baking dish.
  • Bake in 375 oven for apprx 1 hour.
  • The baking time will depend on the thickness of the squash shell - mine was apprx1" thick.
  • Put the leftover stuffing in the oven for the last 20 minutes of baking.

STUFFED PATTY PAN SQUASH



Stuffed Patty Pan Squash image

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

6 pattypan squash, stem and blossom removed (or 3 larger squash)
6 slices bacon, cooked & crumbled
1/2 cup onion, diced
1 1/2 cups soft breadcrumbs
1 garlic clove, minced
1/4 cup parmesan cheese, freshly grated
salt, to taste
pepper, to taste

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.

SKILLET SUMMER SQUASH



Skillet Summer Squash image

The good old-fashioned country way. This is definitely NOT diet food. You don't drain the bacon fat off after you brown it. If you really have to, you can substitute butter, but it won't be the same. You can also use this recipe with a combination of yellow and pattypan squash.

Provided by Clotho98

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 50m

Yield 4

Number Of Ingredients 4

4 slices bacon, cut into small pieces
1 onion, chopped
2 pounds summer squash, sliced diagonally 1/2 inch thick
salt and ground black pepper to taste

Steps:

  • Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.
  • Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

Nutrition Facts : Calories 182.4 calories, Carbohydrate 11.9 g, Cholesterol 19 mg, Fat 13.2 g, Fiber 4.8 g, Protein 5.7 g, SaturatedFat 4.3 g, Sodium 238.9 mg, Sugar 1.2 g

FRIED PATTY PAN SQUASH RECIPE - (3.6/5)



Fried Patty Pan Squash Recipe - (3.6/5) image

Provided by clawson

Number Of Ingredients 4

2-3 Patty Pan Squash 2-3 inches wide
2 cups Cornmeal
3 Eggs
Salt and pepper

Steps:

  • Crack eggs into a pie plate, beat and add generous amounts of salt and pepper, mix well. Then in a large plastic zip-lock bag, add cornmeal and generous amounts of salt and pepper. Wash, peel and slice squash. Dip in egg wash and then cornmeal. Fry in 1/4 inch hot oil, for 2-3 minutes each side. Remove and set aside on paper towel to cool. Enjoy.

GARLIC-HERB FRIED PATTY PAN SQUASH



Garlic-Herb Fried Patty Pan Squash image

The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. This fried patty pan squash recipe 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

5 cups halved small pattypan squash (about 1-1/4 pounds)
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

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.

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.

RICE STUFFED SUNBURST / PATTY PAN SUMMER SQUASH



Rice Stuffed Sunburst / Patty Pan Summer Squash image

Recently they have been selling some pretty large patty pan squash at the farmers' market, much larger than the little baby ones you often see roasted or grilled. I didn't want to just cut them up like regular squash so I searched around and found quite a few recipes for stuffed versions, baked in the oven. Didn't find one with rice though. This started as a recipe on about.com, but morphed as I have made it a few times, into what it is now. This only makes 4 squash, but you could easily double. You could make this a very substantial main course for a vegetarian if you added some protein. Note that the amount of rice is actually more than you'll need, by about 1/3 of a cup, we all really like the rice though so it's nice to have extra. In fact we like the rice so much I have doubled up that part of the recipe and used it for another meal. All depending on what you're serving this with, you could easily adjust the flavours, (ie I'm thinking feta, lemon & marjoram to go with greek). This is a small enough side dish that I can cook it in my toaster oven. Next is to try it on the BBQ. Hope you like it!

Provided by magpie diner

Categories     Brown Rice

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

4 yellow pattypan squash (aka sunburst or scalloped I believe)
1 tablespoon olive oil
1/2 onion, chopped fine
2 garlic cloves, minced
1 cup long grain brown rice
2 cups vegetable broth (or sub your favourite broth)
salt
pepper
1/2 cup fresh parmesan cheese, grated
1 cup fresh spinach, chopped
1/4 cup fresh basil, chopped (or sub another favourite herb)
1 teaspoon olive oil
1 tablespoon fresh parmesan cheese, grated (for sprinking on before baking)

Steps:

  • Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.
  • Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.
  • Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.
  • Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.
  • Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).
  • While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.
  • Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).
  • When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.
  • Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.
  • Bake for 20 minutes.

Nutrition Facts : Calories 281.9, Fat 9.9, SaturatedFat 3.3, Cholesterol 12.3, Sodium 224.6, Carbohydrate 38.6, Fiber 2.1, Sugar 1.2, Protein 9.6

PATTY PAN SQUASH FRITTERS



Patty Pan Squash Fritters image

As we grow our own squash, don't we always have a surplus and wonder how it can be used. Well, I found this recipe, tweaked it a bit and it is wonderful - crispy on the outside, moist on the inside and full of flavorful goodness. My husband loved these and what a great way to add vegetables to the menu!

Provided by bobbeck

Categories     Vegetable

Time 30m

Yield 12 fritters, 6 serving(s)

Number Of Ingredients 9

oil (for frying)
2 eggs
1/2 cup milk
2 cups shredded pattypan squash
1/2 cup onion (preferably vidalia or some other sweet onion)
1 teaspoon vegetable oil
1 cup flour
1 teaspoon baking powder
1 teaspoon white pepper (or to taste)

Steps:

  • Before shredding, cut out the stem of the squash, but there's no need to peel it. Remove any large seeds, especially if using a large squash.
  • Preheat about 1/2 inch oil (I prefer olive oil) over medium-high heat in a deep skillet.
  • Place the squash and onions into a large bowl.
  • Beat the eggs, milk and oil into the squash/onion mixture. Then add the flour, baking powder, salt and pepper and mix all until combined.
  • Scoop batter using a 1/4 cup measure and drop batter into hot oil. Do not crowd.
  • Cook until brown, turn with a spatula and cook the other side until brown.
  • Drain on paper toweling.
  • Add oil to pan when necessary.
  • Keep warm until served.
  • Serve with horseradish sauce, ketchup or whatever you like. They are great as is!

BUTTERY PATTY PAN SQUASH WITH BASIL



Buttery Patty Pan Squash With Basil image

Patty Pan Squash sometimes gets a hard wrap, but I love them! This is a great little recipe I found somewhere on the net...the basil really makes the dish!! Great served with almost any protein.

Provided by Backwoods Foodie

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

5 -6 medium pattypan squash, sliced thin, about 1/4 inch
1/4 cup melted butter
1 bunch fresh basil, chopped
sea salt
pepper

Steps:

  • In a baking dish, layer squash, drizzle with butter, sprinkle with basil and sprinkle with a small amount of salt and pepper to taste.
  • Continue layering until all ingredients are gone.
  • Bake at 350 for about 30 minutes or until squash is tender.

Nutrition Facts : Calories 101.7, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.3, Protein 0.1

FRIED PATTY PAN SQUASH RECIPE - (4.6/5)



Fried Patty Pan Squash Recipe - (4.6/5) image

Provided by á-41662

Number Of Ingredients 8

6 medium patty pan squash, peeled and rinsed
2 cups butter milk corn meal ( I always use more than needed to keep from re adding.)
1 cup of crushed bread crumbs, Italian style. ( I use the can)
2 cups of flour
2 cups milk
2 tbs Mrs Dash table blend
2 cups corn oil ( 1 cup per pan)
DO NOT CROWD PAN! PLACE NO MORE THAN 4-5 SLICES IN A PAN.

Steps:

  • Mix corn meal and crumbs together on a plate, put flour onto a plate, milk in a bowl. Slice squash 1/2 to 1 inch, depending on the thickness you want Mix each slice in flour, dip into the milk, dredge through cornmeal/flour mix, place on paper towel laden plate. If placing in fridge, remove after 20 minutes. Place 1 cup of oil in large pan, heated well on medium ( about 2-3 minutes) Place squash in pan, reduce flame, shake 1 tbs of mrs dash over squash. let cook no more than 5 minutes on each side, depending on the softness and your taste. Drain on paper towel.

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