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
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.