I haven't made this in years as pattypan squash isn't something I see a lot of around here. But I got some on my foray to the farmer's market and this is on tap for tomorrow:
Chinese Food DeliveryThis actually happened to me last month but I've not remembered to post it until now. Some time earlier in the summer a menu for a Chinese restaurant was stuck in my mailbox...
2 large pattypan squash 1/2 c. breadcrumbs 2-3 Tbs. butter 2 Tbs. minced onion 1 clove garlic, minced 1/4 tsp. crushed dried basil or marjoram 1 Tbs. freshly grated Parmesan cheese
Bring one inch of water to a boil in a skillet over medium-high heat. Add squash, cover, reduce heat to a simmer. Cook for 10 minutes, or until a fork can pierce the top with little resistance. Remove and let cool until easily handled with a clean oven mitt.
Slice off the stem end of the squash. Use a spoon to carefully scoop out the flesh of the squash and set it aside in a small bowl.
In a small pan, saute onion and garlic in butter until just translucent. Stir in the squash flesh and then the breadcrumbs to coat thoroughly. Spoon this mixture evenly back into the squash shells. Sprinkle with Parmesan cheese. Bake in a 350F oven about 10 minutes until mixture is heated through and the top is lightly browned.
Jill
