Best Pattypan Squash With Pastitsio Topping Recipes

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MOM'S STUFFED PATTYPAN SQUASH



Mom's Stuffed Pattypan Squash image

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

4 pattypan squash
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon kosher salt
1 pinch fresh ground pepper
1 cup milk
1 cup shredded cheddar cheese or 1 cup monterey jack cheese
6 saltine crackers, crushed

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.

STUFFED PATTYPAN SQUASH



Stuffed Pattypan Squash image

I created this to deal with an abundance of pattypan squash from the garden, but it will be just as delicious with any summer squash. The better the bread and Parmesan, the better this will taste.

Provided by soup nut

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

4 whole pattypan squash, about 5 ounces each
2 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped scallion
1/3 cup grated parmesan cheese
2 cups fresh white breadcrumbs
fresh ground black pepper

Steps:

  • Preheat oven to 350 degrees.
  • Trim the stem end from each squash so it will sit upright. With a melon baller, remove the brown portion of the blossom end and discard. Continue to hollow out the seed cavity, retaining the trimmings, until you have a shallow bowl 1/4 to 1/2 inch thick on all sides. As the squash are prepared, place them in a lightly oiled baking pan.
  • Melt the butter in a skillet, add the celery and scallions and saute five minutes, add the squash pieces and continue cooking until they are tender.
  • Transfer the cooked vegetables to a bowl and add the remaining ingredients. Mix well.
  • Stuff each squash with about 1/4 of the stuffing mixture. (Any remaining stuffing can be placed in a ramekin and baked alongside the squash.).
  • Bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.

Nutrition Facts : Calories 152.4, Fat 8.9, SaturatedFat 5.3, Cholesterol 22.6, Sodium 293.4, Carbohydrate 13, Fiber 1.1, Sugar 1.6, Protein 5.3

SAUTEED PATTY PAN SQUASH



Sauteed Patty Pan Squash image

Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".

Provided by Tastyeatsathome

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 25m

Yield 4

Number Of Ingredients 12

1 tablespoon olive oil
1 tablespoon butter
½ sweet yellow onion (such as Vidalia®), thinly sliced
4 patty pan squash, sliced to 1/2-inch-thick pieces
3 cloves garlic, crushed, or more to taste
1 dash lemon pepper
1 ½ cups packed fresh spinach
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ lemon, juiced
1 ½ teaspoons grated Parmesan cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g

OVEN-ROASTED PATTY PAN SQUASH



Oven-Roasted Patty Pan Squash image

Fresh, delicately flavored patty pan squash with just the right amount of savory onion flavor and bright lemon flavor along with a silky buttery sauce to bring out the best in the bright yellow and green vegetable. This would be a great side dish to most any roasted or grilled summertime entrees or meats. You could also sprinkle a bit of finely shaved Parmesan cheese on them for additional flavor and saltiness.

Provided by Allrecipes Member

Categories     Squash Side Dishes

Time 35m

Yield 4

Number Of Ingredients 10

2 pounds patty pan squash
1 small red onion
2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons unsalted butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1 tablespoon lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, olive oil, coriander, salt, and pepper in a large bowl; toss to coat vegetables evenly in oil and seasonings. Spread out vegetables in an even layer on the prepared baking sheet.
  • Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
  • Combine melted butter, lemon juice, chives, and lemon zest in the same large bowl; toss cooked squash in butter mixture and serve hot.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 12 g, Cholesterol 22.9 mg, Fat 16.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.5 g, Sodium 484.8 mg

SAUTEED PATTYPAN SQUASH



Sauteed Pattypan Squash image

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

3 tablespoons olive oil
16 small pattypan squash, quartered
salt and pepper
4 garlic cloves, chopped
4 leaves fresh basil, chopped
1 tablespoon chopped fresh marjoram

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

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