MOM'S STUFFED PATTYPAN SQUASH

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Mom's Stuffed Pattypan Squash image

This is my favorite of our family recipes. I've listed it as my mom always made, but I love to play with it. On Mexican night, I'll add a pinch of cumin or chili powder and use a Mexican cheese like Queso Ranchero. On Italian night, I'll add a pinch of Italian seasoning and use mozzerella cheese.

Provided by puppitypup

Categories     Vegetable

Time 35m

Yield 4 pattipans, 4 serving(s)

Number Of Ingredients 8

4 pattypan squash
2 tablespoons butter
2 tablespoons flour
1/8 teaspoon kosher salt
1 pinch fresh ground pepper
1 cup milk
1 cup shredded cheddar cheese or 1 cup monterey jack cheese
6 saltine crackers, crushed

Steps:

  • Preheat oven to 350 degrees.
  • Place pattipans in boiling water and cook until tender, about 10 minutes. Drain and set aside.
  • Make white sauce with butter, flour, salt and milk. (On medium heat, melt butter, stir in flour and brown slightly, add salt, then add milk a little at a time, stirring constantly. (I usually use a about a third more milk than written above.) Once all milk is added, continue to cook and stir for a minute or two.
  • Turn off heat, add cheese and crushed saltines to white sauce and stir.
  • Scoop out the middle of each pattipan to make little "bowls". (I use my grapefruit knife.) Turn the pattipans over on a plate (so the juices drain out) and set aside.
  • Add scooped out portion of squash to sauce and mash with a potato masher. Taste sauce and adjust seasonings as needed.
  • Fill squash with the sauce, pouring the excess over the top.
  • Bake for about 15 minutes, or until done.
  • Note: If using table salt, use only a pinch rather than 1/8 t.

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