I haven't made this in years as pattypan squash isn't something I see a lot
of around here. But I got some on my foray to the farmer's market and this
is on tap for tomorrow:

2 large pattypan squash
1/2 c. breadcrumbs
2-3 Tbs. butter
2 Tbs. minced onion
1 clove garlic, minced
1/4 tsp. crushed dried basil or marjoram
1 Tbs. freshly grated Parmesan cheese

Bring one inch of water to a boil in a skillet over medium-high heat. Add
squash, cover, reduce heat to a simmer. Cook for 10 minutes, or until a
fork can pierce the top with little resistance. Remove and let cool until
easily handled with a clean oven mitt.

Slice off the stem end of the squash. Use a spoon to carefully scoop out the
flesh of the squash and set it aside in a small bowl.

In a small pan, saute onion and garlic in butter until just translucent.
Stir in the squash flesh and then the breadcrumbs to coat thoroughly. Spoon
this mixture evenly back into the squash shells. Sprinkle with Parmesan
cheese. Bake in a 350F oven about 10 minutes until mixture is heated
through and the top is lightly browned.

Jill

Very good recipe ! I have seen pattypan only one time last year in the
supermarket. I hope to find them again because I want to try your recipe.

--
Kisses
Pandora


"jmcquown" > ha scritto nel messaggio
...
>I haven't made this in years as pattypan squash isn't something I see a lot
> of around here. But I got some on my foray to the farmer's market and
> this
> is on tap for tomorrow:
>
> 2 large pattypan squash
> 1/2 c. breadcrumbs
> 2-3 Tbs. butter
> 2 Tbs. minced onion
> 1 clove garlic, minced
> 1/4 tsp. crushed dried basil or marjoram
> 1 Tbs. freshly grated Parmesan cheese
>
> Bring one inch of water to a boil in a skillet over medium-high heat. Add
> squash, cover, reduce heat to a simmer. Cook for 10 minutes, or until a
> fork can pierce the top with little resistance. Remove and let cool until
> easily handled with a clean oven mitt.
>
> Slice off the stem end of the squash. Use a spoon to carefully scoop out
> the
> flesh of the squash and set it aside in a small bowl.
>
> In a small pan, saute onion and garlic in butter until just translucent.
> Stir in the squash flesh and then the breadcrumbs to coat thoroughly.
> Spoon
> this mixture evenly back into the squash shells. Sprinkle with Parmesan
> cheese. Bake in a 350F oven about 10 minutes until mixture is heated
> through and the top is lightly browned.
>
> Jill
>
>

jmcquown wrote:
> I haven't made this in years as pattypan squash isn't something I see a lot
> of around here. But I got some on my foray to the farmer's market and this
> is on tap for tomorrow:
>
> 2 large pattypan squash
> 1/2 c. breadcrumbs
> 2-3 Tbs. butter
> 2 Tbs. minced onion
> 1 clove garlic, minced
> 1/4 tsp. crushed dried basil or marjoram
> 1 Tbs. freshly grated Parmesan cheese
>
> Bring one inch of water to a boil in a skillet over medium-high heat. Add
> squash, cover, reduce heat to a simmer. Cook for 10 minutes, or until a
> fork can pierce the top with little resistance. Remove and let cool until
> easily handled with a clean oven mitt.
>
> Slice off the stem end of the squash. Use a spoon to carefully scoop out the
> flesh of the squash and set it aside in a small bowl.
>
> In a small pan, saute onion and garlic in butter until just translucent.
> Stir in the squash flesh and then the breadcrumbs to coat thoroughly. Spoon
> this mixture evenly back into the squash shells. Sprinkle with Parmesan
> cheese. Bake in a 350F oven about 10 minutes until mixture is heated
> through and the top is lightly browned.

I have them growing this year (yellow ones), just starting to come in
now... don't let them get too large or they'll be full of tough seeds.
I slice them in half through the median line, brush with olive oil,
sprinkle with seasoning, and place on hot grill... cut side down first,
then flip to finish... do not over cook.

Sheldon

Sheldon wrote:
> jmcquown wrote:
>> I haven't made this in years as pattypan squash isn't something I
>> see a lot of around here. But I got some on my foray to the
>> farmer's market and this is on tap for tomorrow:
>>
>> 2 large pattypan squash
>> 1/2 c. breadcrumbs
>> 2-3 Tbs. butter
>> 2 Tbs. minced onion
>> 1 clove garlic, minced
>> 1/4 tsp. crushed dried basil or marjoram
>> 1 Tbs. freshly grated Parmesan cheese
>>
>> Bring one inch of water to a boil in a skillet over medium-high
>> heat. Add squash, cover, reduce heat to a simmer. Cook for 10
>> minutes, or until a fork can pierce the top with little resistance.
>> Remove and let cool until easily handled with a clean oven mitt.
>>
>> Slice off the stem end of the squash. Use a spoon to carefully scoop
>> out the flesh of the squash and set it aside in a small bowl.
>>
>> In a small pan, saute onion and garlic in butter until just
>> translucent. Stir in the squash flesh and then the breadcrumbs to
>> coat thoroughly. Spoon this mixture evenly back into the squash
>> shells. Sprinkle with Parmesan cheese. Bake in a 350F oven about
>> 10 minutes until mixture is heated through and the top is lightly
>> browned.
>
> I have them growing this year (yellow ones), just starting to come in
> now... don't let them get too large or they'll be full of tough seeds.
> I slice them in half through the median line, brush with olive oil,
> sprinkle with seasoning, and place on hot grill... cut side down
> first,
> then flip to finish... do not over cook.
>
> Sheldon

They are a pretty squash, aren't they? These are white (actually
whitish-green) and about the size of a small handspan. Gonna be good eats
tonight!

Jill

Sheldon wrote:

> jmcquown wrote:
> > I haven't made this in years as pattypan squash isn't something I see a
lot
> > of around here. But I got some on my foray to the farmer's market and
this
> > is on tap for tomorrow:
> >
> > 2 large pattypan squash
> > 1/2 c. breadcrumbs
> > 2-3 Tbs. butter
> > 2 Tbs. minced onion
> > 1 clove garlic, minced
> > 1/4 tsp. crushed dried basil or marjoram
> > 1 Tbs. freshly grated Parmesan cheese
> >
> > Bring one inch of water to a boil in a skillet over medium-high heat.
Add
> > squash, cover, reduce heat to a simmer. Cook for 10 minutes, or until a
> > fork can pierce the top with little resistance. Remove and let cool
until
> > easily handled with a clean oven mitt.
> >
> > Slice off the stem end of the squash. Use a spoon to carefully scoop out
the
> > flesh of the squash and set it aside in a small bowl.
> >
> > In a small pan, saute onion and garlic in butter until just translucent.
> > Stir in the squash flesh and then the breadcrumbs to coat thoroughly.
Spoon
> > this mixture evenly back into the squash shells. Sprinkle with Parmesan
> > cheese. Bake in a 350F oven about 10 minutes until mixture is heated
> > through and the top is lightly browned.
>
> I have them growing this year (yellow ones), just starting to come in
> now...


Will we have a chance to see some pics of your garden, Sheldon?

On a radio garden show today they were discussing planting for autumn
vegetable crops, we will soon be on the cusp of fall...

--
Best
Greg

Gregory Morrow wrote:
> Sheldon wrote:
>
> > jmcquown wrote:
> > > I haven't made this in years as pattypan squash isn't something I see a
> lot
> > > of around here. But I got some on my foray to the farmer's market and
> this
> > > is on tap for tomorrow:
> > >
> > > 2 large pattypan squash
> > > 1/2 c. breadcrumbs
> > > 2-3 Tbs. butter
> > > 2 Tbs. minced onion
> > > 1 clove garlic, minced
> > > 1/4 tsp. crushed dried basil or marjoram
> > > 1 Tbs. freshly grated Parmesan cheese
> > >
> > > Bring one inch of water to a boil in a skillet over medium-high heat.
> Add
> > > squash, cover, reduce heat to a simmer. Cook for 10 minutes, or until a
> > > fork can pierce the top with little resistance. Remove and let cool
> until
> > > easily handled with a clean oven mitt.
> > >
> > > Slice off the stem end of the squash. Use a spoon to carefully scoop out
> the
> > > flesh of the squash and set it aside in a small bowl.
> > >
> > > In a small pan, saute onion and garlic in butter until just translucent.
> > > Stir in the squash flesh and then the breadcrumbs to coat thoroughly.
> Spoon
> > > this mixture evenly back into the squash shells. Sprinkle with Parmesan
> > > cheese. Bake in a 350F oven about 10 minutes until mixture is heated
> > > through and the top is lightly browned.
> >
> > I have them growing this year (yellow ones), just starting to come in
> > now...
>
>
> Will we have a chance to see some pics of your garden, Sheldon?

Funny you should ask, I was just out there not an hour ago snapping
pics. I finally got a lead on all the weeds that sprang from the
torrential rains this year... the ground was so mucky I couldn't even
walk there. A lot of my crops drowned but many things recovered and
are doing okay. I was worried about my new blueberry bushes (they've
been standing in water for two months) but they seem to have survived,
as did my strawberry plants. When I get my new PC and down load the
pics I will post them. My two sycamore saplings are growing
fantasically.

Sheldon