Pattypan Parmesan Stuffed Paradise Recipes

STUFFED PATTYPAN SQUASH

Steps:

• Preheat oven to 350 degrees F (175 degrees 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.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
• Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. 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.

PATTYPAN PARMESAN STUFFED PARADISE

Steps:

• 1. Parboil squash for a few minutes to get them a little tender.
• 2. After they cool, cut off tops, scoop out seeds, cut out as much of the squash from the inside as you can but leave enough for it to keep its shape. Mince this squash to the stuffing.
• 3. Brown Italian sausage removed from casings. Add onion, garlic, green pepper, and celery. Salt veggies and let them wilt. Then add squash, sprinkle with a little more salt. Cover and turn heat to low and let squash get tender.
• 4. In the meantime, brush squash with olive oil and put under the broiler and let them brown a little. Remove and sprinkle a little Parmesan and Gouda inside of the squash. Turn oven temperature to 350.
• 5. Back to the sausage/squash mixture add some Parmesan and Gouda to the mixture until it becomes creamy. Then add enough bread crumbs to bring the mixture together to create a stuffing consistency.
• 6. Spoon stuffing into individual squash, spreading it evenly between all six. Top each with Gouda and Parmesan. Drizzle with olive oil. Add a little water to the bottom of baking pan. Bake for 30-40 minutes until tender and cheese is browned slightly and crunchy.

MOM'S STUFFED PATTYPAN SQUASH

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 SUNBURST PATTYPAN SQUASH

Steps:

• Steam whole squash until tender; drain and cool.
• Scoop out flesh, leaving about 1/4-1/2 inch border around the edges.
• Measure 1 tablespoon of the bread crumbs and 2 tablespoons of the parmesan (or romano) cheese; set aside.
• Chop the squash flesh in a bowl; mix in the cream cheese, green onion, cream, swiss cheese and the remaining parmesan and bread crumbs.
• Salt and pepper to taste.
• Fill squash shells with the above mixture.
• Top with the reserved bread crumbs and parmesan.
• Refrigerate until ready to cook.
• Bake at 350 F for 40 minutes, or until tops are brown.

STUFFED PATTY PAN SQUASH

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.