Stuffed Patty Pan Squash

stuffed patty pan squash - trust in kim

Aside from wanting to make something delicious for dinner, I created this dish in an attempt to use some of the many squash I had growing in my garden.  I found some delicious sweet corn at the produce store, so I knew I wanted to include that too.  They turned out great!

What you need:

a few patty pan squash

2 teaspoons coconut oil (or butter or olive oil)

1/2 sweet onion, finely diced

1/2 sweet red or orange pepper, finely diced

2-3 garlic cloves, finely diced

1 teaspoon fresh chopped oregano

1/3 cup bread crumbs

1 cob of corn (or a small can of peaches and cream corn)

1 teaspoon finely chopped dried guajillo chili (or 1/4 teaspoon chili flakes)

salt and pepper

1/3 cup finely shredded parmesan (substitute non-dairy if you need to)

What you do:

1. Boil a large pot of water and then immerse the squash for about 5 minutes to soften them up a little.  Remove and let them cool until you can handle them.  Cut the tops off, like you would if you were carving a pumpkin.  You may also need to shave a little off the bottom so they sit upright.  Scoop the insides out with a spoon, throwing away the seedy bits if there are any.

2. Finely dice the onions, then add it to a pan that you have heated to medium with the coconut oil.  After about a minute, add the finely diced pepper, and after about 3 minutes add the garlic.

3. When the onions have slightly browned add the chopped oregano and bread crumbs.  Add salt and pepper to taste.  Take the pan off the heat and add the corn and 1/4 cup of the parmesan, and mix it all together.

4. Fill each of the squash, pressing the filling into it, and place them on a baking tray.  Top with the remaining parmesan.

5. Bake for 40 minutes,then insert a sharp knife into the flesh of one squash to make sure it’s cooked through.

Enjoy!

patty pan squash hollowed out - trust in kim

Stuffed Acorn Squash

Here is a recipe from the old Moosewood Cookbook that I’ve been making for years in the winter time.  It’s a really tasty vegetarian recipe that’s also quite hearty.  It also looks pretty impressive when it’s served – it’s best to use quite small squash if you’re going to serve a half for each person.

What you need:

2 medium-sized acorn squash

1 cup uncooked brown riced

1 tablespoon butter or olive oil

2 cloves garlic, minced

2 medium-sized tart apples, diced

2 oranges, sectioned

1/2 teaspoon cinnamon

1/2 teaspoon allspice or cloves

1 teaspoon salt

2 tablespoons brown sugar

1 cup chopped pecans

What you do:

1.  Cook the rice in 1 & 3/4 cups water for 45 minutes, then let it rest off the heat for 10 minutes.

2.  Cut the squash in half, de-seed and place cut-side-down on a baking tray.  Bake for 30-40 minutes at 350F, or until very soft.

3.  Melt the butter, then cook the onions until slightly browned.

4.  Add garlic, apples, oranges and spices and cook for about 5 minutes more.

5.  Add the apple mixture to the cooked rice and season with salt and brown sugar.

6.  Fill the squash with the rice mixture, top with nuts and a little more brown sugar if you like.

7.  Bake at 350F for 20-30 minutes or until heated through.

I like to have some for leftovers – I scoop it all into a container to save in the fridge, so it doesn’t look fabulous.  But it sure tastes great!