Saturday, August 13, 2011
Stuffed Pattypan Squash
Pattypan squash are just so cheerful and adorable that I feel compelled to use them in a way that takes full advantage of their shape; it would seem a crime to chop them up beyond recognition. Slicing them in half and stuffing them with a light flavored goat cheese is the perfect way to give them a little boost and maintain their sunshiney state.
- 3 pattypan squash
- 3 tbsp plain goat cheese
- 1 tbsp chopped parsley
- 1 green onion, chopped
- 3 tbsp panko bread crumbs
- salt and pepper to taste
- Slice each squash in half and scoop out the pulpy interior to form a round hollow. Sometimes one half will have a smaller opening, so widen it a bit to allow for more stuffing.
- In a small bowl mash together the goat cheese, parsley, green onion, and a sprinkle of salt and pepper until it is thoroughly blended.
- Press a spoonful of the goat cheese mix into each hollow of the squash.
- Roll each squash half, face down, in the panko to coat the goat cheese.
- Roast in a 400 degree oven for about 10-15 minutes, (placing them in muffin tins help keep them upright), until the squash is tender.
- Place the squash under the broiler for 2-3 minutes to brown the tops a little extra.
I served mine with some fresh roasted green beans. They can easily be a main course, a side, or an appetizer-- maybe even finger food? Make any amount you'd like, just plan on 1 tbsp of goat cheese per (whole) squash. They'd be delicious with basil or chives instead of the parsley, too. Bacon bits instead of the panko would make them extra decadent.