OVERSTUFFED PATTYPAN SQUASH
Provided by Alton Brown
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.
- Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes. Transfer the squash to a serving platter and set aside.
- Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.
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Monnaf ali
[email protected]This recipe is a keeper. It's easy to make and it's always a crowd-pleaser.
Esrom Habtemariam
[email protected]This is a delicious and easy recipe that I will definitely be making again.
RS Rubel Khan
[email protected]I made this recipe for a party and it was a hit. Everyone loved it.
Michael Brewer
[email protected]This is a great recipe for a special occasion. It's elegant and delicious.
Rajesh ff
[email protected]I'm not a big fan of pattypan squash, but this recipe changed my mind. The squash were so tender and flavorful.
Nawab Ali Nawab khan
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
Sumi Maharjan
[email protected]This is a great recipe for a vegetarian meal. I used lentils instead of beef and it turned out great.
Mb Nuralom
[email protected]This recipe is a great way to use up leftover rice. I also added some chopped vegetables to the filling.
Adi Rajpoot
[email protected]I love this recipe! It's so versatile. I've made it with different types of squash and fillings, and it's always delicious.
Princely Ocheme
[email protected]This is a delicious and easy recipe. I made it for a potluck and it was a hit.
Asim Gul
[email protected]I've made this recipe several times and it's always a winner. It's a great way to get my kids to eat their vegetables.
He Reigns Foundation
[email protected]This is a great recipe for a weeknight meal. It's easy to make and it's always a hit with my family.
Caroline Rohrer
[email protected]I made this for dinner last night and my family loved it. The kids especially loved the cheesy filling.
Demetris Matheou
[email protected]I followed the recipe exactly and it turned out perfect. The squash were cooked through but still had a little bit of a bite to them, and the filling was moist and flavorful.
Ann Juliet Mwai
[email protected]This is a great way to use up pattypan squash. I had never cooked with them before, but they were so easy to work with and the dish turned out delicious.
Blessing Ifemene
[email protected]Amazing recipe! The pattypan squash were so tender and flavorful, and the filling was delicious. I used ground turkey instead of beef, and it turned out great.