Pattypan squash, often known as scallop squash, is small, round, saucer-shaped vegetable that grows during summer months. It can be a pale green, white or rich yellow skin, with a white, fleshy interior.
This heart-healthy vegetable is packed with vitamins and minerals, such as potassium and magnesium, that offer cardio-protective effects. It is low in saturated fat and sodium, and contains no cholesterol. One cup provides 38 calories and, of your daily value, 43 percent of Vitamin C, 13 percent of folate, and substantial amounts of vitamin B6, magnesium, potassium and Vitamin A. One serving provides 5g of fiber.
It can be blanched, frozen, cooked, steamed, stir-fried, or incorporated into favorite casseroles, muffins or breads.
Stuffed Pattypan Squash
4 medium pattypan squash
2 tablespoons unsalted butter
1 tablespoon olive oil (extra-virgin is best)
1 clove minced garlic
1 teaspoon soy sauce
1 bunch fresh spinach, washed and finely chopped
Salt and pepper to taste
1 dash cayenne pepper (optional)
1 large egg, lightly beaten
1/4 cup grated Swiss cheese
Preheat oven to 375 degrees.
Fill a large pot 3/4 full of water and bring to a boil. Place squash in boiling water and boil for 5 minutes. Drain the water and allow squash to cool.
Cut a thin slice from the bottom of each squash so that it will stand on its own. Cut about half an inch from the tops of each squash and remove the insides to hollow the squash. Set squash insides aside.
Melt butter and oil in a skillet over medium heat. Add garlic and sauté until soft. Add spinach and soy sauce and sauté until spinach is tender and the liquid has mostly evaporated.
Move spinach mixture to a bowl and allow to partially cool. Season with salt, pepper and optional cayenne pepper to taste. Stir in the egg and half cup of the Swiss cheese. Mix well. Add a small amount of the squash insides and discard the rest.
Spoon spinach/cheese mixture into squash shells. Place the stuffed squash in a single layer on a baking dish. Sprinkle remaining cheese on top. Pour hot water into the pan to fill about half an inch. Bake for about 30 minutes or until the squash is tender and the filling is no longer runny. Serves 4.
Summer Squash and Onion Soup with Toasted Almonds
2 tablespoons unsalted butter
4 medium sweet onions thinly sliced
2 garlic cloves, minced
1 teaspoon minced fresh ginger
Kosher salt and freshly ground black pepper
1/2 cup dry sherry
6 cups chicken stock
2 ounces angel hair pasta, broken into 2-inch lengths
2 pounds mixed summer squashes (zucchini, yellow, pattypan), scrubbed and chopped into 1/4-inch dice
1 tablespoon chopped fresh savory or thyme
1/4 cup sliced almonds, toasted
1/4 cup freshly grated Parmesan
Melt butter in a large sauté pan over medium heat. Add onions, garlic and ginger, season with salt and pepper, and cook until golden, about 20 minutes.
Add sherry and reduce by half, only a minute or two. Add chicken stock, pasta and squash. Bring to a boil and cook until pasta and squash are just cooked, about 3 minutes. Season with salt and pepper.
Add the savory and ladle the soup into warm bowls. Sprinkle with the almonds and cheese and serve immediately.
Pretty-in-the-Pan Stuffed Pattypan Squash
10 to 11 pattypan squash
1 zucchini (sliced in half with one half scooped out)
1 large carrot
1 large green onion stalk (or half a small sweet onion)
1 cup short grain brown rice
2 cups (or more) vegetable bouillon
1 to 2 garlic cloves, poked with a fork
3 tablespoons tomato paste
1 1/2 tablespoons margarine
Pinch or two of sea salt
Freshly ground black pepper
Dried or fresh parsley, to garnish
Freshly ground black pepper, to garnish
Boil 2 cups of vegetable bouillon, sea salt and poked garlic cloves. Add 1 cup short grain brown rice and stir well, checking often. Add more bouillon if it gets too dry. After about 10 minutes, reduce to medium heat. Cook for about 20 to 25 more minutes over medium heat. Check often to prevent burning.
In a separate large pot, bring 1 to 2 inches of water to a boil. Add pattypan and cook for about 7 to 8 minutes. Remove from heat, drain and allow to cool.
While the rice and squash are cooking, prepare the stuffing. In food processor, blend carrot, half a zucchini (plus insides from other half), and green onion until fine.
In a small bowl, mix the sauce for the rice. Heat margarine in a small bowl until soft. Mix in tomato paste until smooth.
When the rice is done, remove garlic cloves, add the tomato paste and margarine mixture, and stir very well. Taste. Add salt and black pepper if necessary.
Remove heads of cooled squash and carefully scoop out insides. Add this flesh to the carrot, onion and zucchini mixture. Dump into the rice pot. Stir well and adjust seasonings.
Stuff pattypan squash with rice and veggie mixture. Scoop any remaining stuffing mixture onto the pan around the squash. Bake at 375F for about 20 minutes. Sprinkle with parsley. Serves about 3.
Tammy Kelly is director, Lenoir County Cooperative Extension Center, 1791 N.C. 11/55, Kinston, NC 28504. Reach her at 252-527-2191 or Tammy_Kelly@ncsu.edu.