Vegetable

Stuffed Giant Pattypan

August 13, 2009
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

  • Serves 6
Ingredients
  • 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
In This Recipe
Directions
  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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