PATTY PAN SQUASH: RECIPES

 
 
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SQUASH STUFFED WITH CAJUN WHITE BEANS

INGREDIENTS:

  • 4 medium-sized patty pan squash

  • 1 small onion chopped fine

  • 1 stalk celery chopped fine

  • 1/2 bell pepper chopped fine

  • 2 cloves minced garlic

  • 1 teaspoon thyme

  • 1/2 teaspoon oregano

  • 1/2 teaspoon basil

  • 1/2 teaspoon fennel seed

  • 1/2 teaspoon salt optional

  • 1/4 teaspoon rubbed sage

  • 1/8 teaspoon black pepper

  • 1/8 teaspoon cayenne

  • 1 15-ounce can great northern beans (or other white beans), rinsed and drained

INSTRUCTIONS:

  1. Place the squash flat side down in a large pot. Add about 1 inch of water, cover, and bring to a boil. Cook for about 8 minutes, until a fork easily pierces the top of the squash. Remove from the pot and set aside to cool.

  2. When cool enough to handle, slice off the top of the squash and use a melon baller to scoop out the flesh from the inside. Be sure to leave a wall of at least 1/4-inch of flesh on all sides of the squash. Turn them upside down to drain, and dice the scooped out flesh coarsely.

  3. Preheat the oven to 375 F.

  4. Sauté the onions, celery and bell pepper in a large, non-stick skillet for about 5 minutes until soft; add garlic, diced squash, and remaining seasonings and cook for another 2 minutes. Add the white beans and cook on low heat for about 5 minutes.

  5. Place the squash in an 8×8-inch baking pan. Spoon the stuffing into each shell; be sure to really pack it into the shell, and don’t be afraid to over-stuff them. Pile any stuffing that remains into the center of the baking pan, right between the squash.

  6. Bake for about 20 minutes or until the tops begin to brown. Serve with additional stuffing. Serves 2 as a main dish or 4 as a side dish.

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HERB GARDEN ZUCCHINI PIZZA

INGREDIENTS:

  • 1 pound fresh pizza dough (or use cauliflower crust to make it plant-based)

  • 4 tiny pattypan squash, or 2 medium, cut into 1-inch pieces

  • Extra-virgin olive oil, for drizzling and brushing

  • ½ garlic clove, minced

  • 1 (8-ounce) ball fresh mozzarella, not packed in water

  • 8 tiny zucchini peeled into strips, or 1 medium sliced into paper-thin coins

  • 2 teaspoons fresh lemon juice

  • Leaves of 4 sprigs fresh thyme, divided

  • ⅓ cup fresh pesto

  • ½ cup fresh basil

  • Red pepper flakes

  • Sea salt and freshly ground black pepper

Amounts can be adjusted based on preference

INSTRUCTIONS:

  1. Preheat the oven to 450°F.

  2. Stretch the pizza dough onto a 14-inch pizza pan and par-bake the crust for 3 minutes.

  3. In a small bowl, toss the pattypan squash with a drizzle of olive oil, the minced garlic, and pinches of salt and pepper.

  4. Remove the dough from the oven, brush with some olive oil and sprinkle with a few pinches of salt. Spread torn pieces of mozzarella and the pattypan squash pieces evenly around the crust. Bake for 12 minutes, or until the edges of the crust are golden brown.

  5. Meanwhile (re-using the same bowl from above) toss the zucchini strips with a drizzle of olive oil, the lemon juice, leaves from 1 sprig of fresh thyme, and pinches of salt and pepper. Set aside to marinate.

  6. Remove the pizza from the oven and top with the remaining fresh thyme, the marinated raw zucchini, dollops of fresh pesto, and the basil. Drizzle with olive oil and sprinkle with red pepper flakes. Serve with extra pesto on the side.

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COCONUT CURRY SUMMER SQUASH SOUP

INGREDIENTS:

  • 1 tablespoon extra virgin olive oil

  • 1 yellow onion, chopped

  • 1 clove garlic, minced

  • 3/4 teaspoon curry powder*

  • 1 1/2 lbs. summer squash, ends trimmed and cut into 1" pieces*

  • 4 cups low sodium vegetable stock

  • 1/4 cup coconut milk , plus more for serving

  • juice of 1/2 lime, plus more for serving

  • salt and pepper, to taste

  • chopped fresh basil or thai basil, for serving

INSTRUCTIONS:

  1. Heat the olive oil in a large pot or dutch oven over medium heat. Add the onion and saute 8 minutes or until translucent. Add the garlic and curry powder, and saute 30 seconds. Add the squash and saute 2 minutes longer. Add the stock, and bring to a boil. Once boiling, reduce heat to medium low and simmer 15 minutes or until the squash is tender. Remove from heat.

  2. Puree the soup in a blender or food processor leaving the insert out of the top to allow the steam to escape. Pour into a large serving bowl and add the coconut milk, lime juice, and salt and pepper, to taste. Taste and adjust the seasoning if necessary. Serve the soup drizzled with a bit of coconut milk, chopped fresh basil, and extra lime wedges if desired. Enjoy!