Stuffed Giant Pattypan

August 13, 2009
4 Ratings
  • Serves 6
Author Notes

Our CSA farmers went on vacation, and came back to find Mother Nature had been overly kind to them. The Patty Pan squash had grown to 6-8" across They seemed to think this was a problem, and offered people as many as they wanted. I took three, along with a baseball bat sized zucchini. —maxine in ri

What You'll Need
  • 3 large patty pan squash
  • 1 tablespoon olive oil
  • 1 medium onion
  • 2 shallots
  • 2-3 cloves garlic
  • 1 small fennel, body and bare stalks
  • 1/2 cup vegetable broth, divided
  • 2 cups cooked rice
  • 1 tablespoon curry powder
  • 1 teaspoon honey
  • oil for the pan
  • 6 tablespoons tomato sauce
  • 3 tablespoons grated cheese
  1. Preheat oven to 350F
  2. Bring a large pot of water to boil. Add squash and boil for 5 minutes. Remove from water and rinse to cool.
  3. Slice off top 1/2" of squashes. Scoop out seeds, and chop any flesh into small pieces and add it to the pan with the sauteed vegetables. Add 1/4 cup broth and saute until it has been absorbed. Sprinkle with a little sugar and the curry powder. Cook 1-2 minutes longer to mellow the curry.
  4. Add the rice and the rest of the broth. Cook until rice is heated.
  5. Oil the inside of a deep sided pan and place the squash in it. Spoon rice mixture into hollow. Top with a little tomato sauce and sprinkle with cheese.
  6. Bake for 30 minutes, or until squash is cooked through.

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1 Review

chrisdls November 3, 2010
this recipe seems to be missing some steps! where did the sauteed vegetables in step 3 come from???