Author Notes
This recipe is composed of simple and inexpensive ingredients, around the home and pantry , yet complex and spectacular. Pattypan squash is the star, along with fresh and sweet corn, that may be roasted alongside the squash for an even more impressive flavor profile. Thank you Gloria ( my neighbor) for bringing me this wonderful and flying saucer shaped goodness and sparking my creativity! Though this is my first experience with pattypan or scallop squash, thanks to this recipe, it will not be my last .I hope you all enjoy it as much as my family and I did!:) —Denese Smith
Ingredients
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1 1/2 cups
roasted pattypan squash
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1 3/4 cups
fresh or fresh frozen corn, thawed
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1/2 cup
Vidalia onion, small dice
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2 tablespoons
butter
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1
soft chicken bouillon cube
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2 cups
2 % milk
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1 tablespoon
Sherry Peppers Sauce
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1 tablespoon
fish sauce
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2 teaspoons
curry powder
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2 tablespoons
fresh chopped flat leaf parsley
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olive oil for drizzling
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SPST (Salt and Pepper to Suit Taste)
Directions
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Preheat oven to 400*F.
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Cut squash in half crosswise and place on lined baking sheet.
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Drizzle with olive oil and SPST. Roast until tender, about 25 minutes.
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Remove from oven and let cool enough to handle.
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Scoop out seeds and center membrane and discard.
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Place " meat" in medium bowl and cream with an immersion blender or processor.
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Place in strainer or sieve and drain for 10 minutes to rid of excess water.
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Meanwhile, in a heavy bottomed vessel or dutch oven, over medium high heat, melt butter and drizzle in a little olive oil.
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Once hot, add onions, bouillon and bay leaf.
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Reduce heat to medium and add squash and milk.
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Heat to just under boiling, then reduce to simmer and add sherry peppers, fish sauce, garlic and curry powder.
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Blend again until smooth.
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Stir in corn and parsley.
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Continue simmer until corn is heated through, about 5 minutes.
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Garnish with parsley and drizzle with olive oil if desired.
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BE SURE TO REMOVE BAY LEAF BEFORE BLENDING.!
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