Best Momositas Scallop Squash Patty Pan Gratin Recipes

MOMOSITA'S SCALLOP SQUASH (PATTY PAN) GRATIN

Steps:

• Preheat oven to 350 degrees.
• Cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve.
• Boil the squash covered in 1 inch of water for 2 minutes.
• Line the bottom of a small casserole dish with the squash bottoms and set aside the tops.
• Melt the butter in a pan and saute the onion and garlic for 2 minutes. Add the corn and continue cooking until soft. Add salt, pepper, paprika and sugar.
• In a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil.
• Add the sauteed vegetables to the breadcrumb mixture. Mix gently and then spoon it over the tops of the squash (they will be overflowing).
• Sprinkle the parmesan cheese over the top and replace the squash tops.
• Bake for 30 minutes.

WINTER SQUASH AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees. Rub the inside of a 2-quart gratin dish or baking dish with the cut side of the garlic, and lightly oil with olive oil or butter. Slice any garlic that remains and toss with the potatoes, squash, thyme, rosemary, half the cheese and a generous amount of salt and pepper. Arrange in an even layer in the gratin dish.
• Pour the milk over the potatoes and squash, and press the vegetables down into the milk. Place in the oven, and bake one hour. Every 20 minutes, remove the gratin dish and press the potatoes and squash down into the liquid with the back of a large spoon. After one hour, sprinkle on the remaining cheese and bake for another 30 minutes, until the top is golden and the sides crusty. Remove from the oven, and allow to sit for 10 to 15 minutes before serving. Serve hot or warm.

GARLIC-HERB PATTYPAN SQUASH

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.

SAUTEED PATTY PAN SQUASH

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.