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.


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