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Stuffed Patty Pan Squash



Ingredients (serves 2 as a starter)

2 Patty Pan Squash

20g Green Kale, chopped

1/2 tbsp Rapeseed Oil

20 ml Chicken or Vegetable Stock

55g Sweetcorn kernels, fresh or frozen

10g White Onion, chopped

1/2 tbsp Garlic, crushed

Pinch of Salt & Pepper, freshly ground

50g Lancashire Crumbly Cheese, plus extra for garnishing

10g Fresh Basil Leaves

Extra Rapeseed oil for cooking

Method

1/ Preheat your oven to 350º F. Chop the kale and place it in a pan with the olive oil and vegetable broth and cook over medium-high heat until all of the liquid is absorbed (about 8 minutes). Once cooked, set aside.

2/ While the kale is cooking, prep the pattypan squash by cutting the stems off the top and the bottom, removing as little of the flesh of the squash as possible. Then scoop out the seedy center of each squash, leaving a "cup" to place your stuffing into.

3/ To prepare your stuffing, mix together your kale, corn, white onion, garlic, salt, pepper and cheese in a bowl.

4/ Lightly grease a casserole dish with olive oil and evenly place your pattypan in the dish, cup side up. To stuff the pattypan squash, squeeze together a ball of stuffing in your hands (as if you are making a snowball), and place one ball into each pattypan cup. The balls will be approximately the size of a medium ice cream scoop.

5/ Bake at 350º F for 35-45 minutes. Cooking for a shorter amount of time will yield a firmer squash and cooking for 45 minutes with result in a softer squash.

6/ Once cooked, remove the pattypan from the oven and sprinkle them with the extra cheese and the basil.






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