Sunday, November 15, 2009

Stuffed Pattypans with ricotta-corn filling

You can easily make this with large zucchini's as well (Suzanne, that's a hint for ya!). I had never even heard of pattypan squash until last year when my Mom decided to grow them in her garden. I got some in last weeks CSA from Fairview Gardens and found the perfect recipe for them in my gianormous cookbook, Passionate Vegetarian, by Crescent Dragonwagon. It was super easy to make and really really good! Really.

Stuffed Summer Suns: Pattypans Baked with Ricotta-Corn Filling
Recipe by Crescent Dragonwagon.

1 tsp olive oil
1 large onion, finely chopped
4 to 6 4-inch pattypan squashes
1 1/2 cups part skim ricotta
1 large egg
1 tsp. sugar or honey
1 fresh tomato (out of season now, so I used 1/2 a can of diced tomatoes, drained)
1 cup corn kernels
2 Tb. pesto (optional)
salt and pepper to taste
Grated Parmesan cheese (optional)

Preheat oven to 400
Slice the pattypans horizontally through the middle. Using a spoon or a melon baller, scoop out flesh leaving 3/4 inch thick sturdy shell. Or if using zucchini, slice the long way and scoop out the flesh making a "boat." Reserve the flesh and finely chop.

Heat oil in skillet over medium heat. Add the onion and saute until has softened slightly and is translucent, about 4 minutes. Add the chopped squash flesh, and stir fry until it begins to lose it's raw look, 2-4 minutes. Remove from heat.

Place the ricotta in a medium bowl. Add the egg and sugar, beating well. Stir in the tomato and corn, along with the onion-squash mixture. Add salt and pepper to taste, stirring well. Divide this mixture equally among the squash shells. (there may be extra filling, just bake by itself in a ramekin or small oven safe dish). Sprinkle each shell with Parmesean cheese

Spray a large baking dish with cooking spray. Place the stuffed squash in the prepared dish. Cover and place in the preheated oven. Bake for 15 minutes. Uncover and bake until the filling is slightly browned and firm, 15-20 minutes.


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