One way to cook pattypan squash is to stuff the roasted squash shells with a combination of sauteed squash flesh, shallot, garlic, salt and pepper, corn, lima beans, pecans and thyme. The dish is served immediately after filling.
Overstuffed Pattypan Squash
This easy recipe yields four servings.
Prep Time: 30 min.
Cook Time: 15 min.
Ready In: 45 min.
- 4 6-oz. pattypan squash
- 2 tbsp. olive oil, divided
- 1 tsp. kosher salt, divided
- 1/2 tsp. freshly ground black pepper, divided
- 1 large shallot, diced
- 1 clove garlic, minced
- 1/2 C. (1 ear) fresh corn kernels
- 1/2 C. cooked lima beans
- 2 oz. toasted pecans, chopped
- 1 tbsp. chopped fresh thyme
- Roast the squash shells
- Prepare the filling
Heat the oven to 400 F and place a sheet pan in to heat for around 15 minutes. Meanwhile, prepare the squash by removing the ends and halving crosswise. Scoop out the seeds and flesh, leaving a shell with a width of half an inch. Discard the seeds but reserve the flesh. Brush the inside of the squash with half the olive oil and sprinkle with half each of the salt and pepper. Roast cut side down for 15 minutes or until tender and browned.
While the shells are cooking, chop the reserved squash flesh finely and add to the remaining olive oil heated in a skillet on medium. Also add the shallot, garlic and the remaining salt and pepper. Cook for up to 3 minutes, or until soft, stirring occasionally, and then add the corn, lima beans, pecans and thyme to heat for a further minute. Fill the shells with the mixture and serve hot.