418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Preparation, uses, and tips
These squash are small enough to be cooked whole, and they can be steamed, boiled, or baked after they have been poked to release any pressure which might build up during the cooking process. Patty pan squash can also be halved, stuffed, and baked or broiled, and it may be used chopped in an assortment of dishes where squash might be desirable. To take advantage of their pretty shape, cook small pattypans whole—try braising, grilling, steaming, or sautéing. Pattypan squash doesn't need peeling, but be sure to trim any rough bits from both the stem and blossom end.
Pattypan squash will keep for a few days stored in the fridge, unwashed and sealed in plastic. The smaller the squash, the sooner it should be used.
The nutritional value of this squash is high: it has lots of magnesium, vitamin A, folic acid, niacin, and vitamin C.
Delicious Patty Pan Squash recipe
Rose Creek Farms - Pamela. This week I put together a new Patty Pan squash dish. It was delicious and I wanted to use the items that we are getting in our share baskets.
2 med. Patty Pan squash,
2 tbls Olive oil,
1 med. finely chopped onions,
2 finely chopped jalapeno pepper,
several yellow pear tomatoes sliced,
3 crushed cloves garlic,
salt and pepper.
Directions: wash and cut in half the Patty Pan squash. Cut it in half so that you can make a flat plate out of the squash. Take out the seeds from the center. Rub olive oil on the inside of the squash and lay inside face down in a cookie sheet. Cook for 20 minutes on 350 degrees in oven. Turn over on cookie sheet and add (in the center and all over top of squash) onion, crushed garlic cloves, chopped jalapeno pepper, tomatoes, and salt and pepper. Drizzle olive oil on the topping mixture of onion and garlic. Bake foe another 20 minutes or until done. Sprinkle parmesan cheese on top squash. Serve.
Ellen's revision (CSA member) to the Patty Pan Squash recipe:
Clean, trim stem ends & horizontally cut patty pan squash in half. Clean centers out with a spoon...no seeds left (but don't break through the skin!)
Olive oil the jelly roll pan & put 3 squash (6 halves) face down in pan; bake at 350 degrees for 20 minutes.
Cook and drain 1/3 lb of hot sausage, crumble & mix with
1 cup breading (crutons, crumbs, (seasoned or plain, to your taste, etc)
1/4 cup chopped onion
2 small chopped hot peppers
2 tablespoons fresh chopped basil
3 tablespoons of olive oil
1 tablespoon capers
Salt & pepper to taste
Want garlic? Add it!
After turning the squash over in the pan, fill each with a share of the filling above, and bake another 18 minutes.
Sprinkle each with parmesan cheese (generously) and return to oven for 3-5 minutes to melt the cheese.
That's it....a whole meal in one! It was fun fooling with your great original recipe.
GRILLED PATTY PAN SQUASH
4 medium sized patty pan squash
Cut squash length wise and remove seeds. Wash thoroughly in cold water and pat dry.
Pour 1/4 cup olive oil into a cup and add 1/4 tsp garlic and 1/4 tsp onion powder. You can add other spices to the oil if desired.
Note: Rosemary, oregano, sweet marjoram, fresh basil, red pepper flakes, salt and pepper, parsley are good suggestions.
Pre-heat BBQ to 400°F.
Brush squash on one side with olive oil mixture and place face down on grill.
Cover for 6 to 10 minutes then brush top of squash with olive oil, turn over and cover again.
Repeat this process until squash is golden brown on both sides.
Serve hot with bowl side upwards. Can be sprinkled with cheese of your choice.
Printed from COOKS.COM
STUFFED PATTY PAN SQUASH
6-8 patty pans
Wash and trim squash. Drop in boiling water and simmer until about half done. Drain and cool. Spoon out centers, leaving 1/2 inch shell. Do not cut through bottom. Chop removed centers and set aside. Saute onion and celery in butter until soft. Add chopped centers, tomato soup, salt and pepper. Mix then add enough crushed cheese crackers to thicken filling.
Fill shells. Sprinkle crushed cheese crackers over tops. Bake at 350 degrees until hot and squash is done, approximately 20-30 minutes.
Printed from COOKS.COM
2 whole boneless, skinless chicken breasts, well rinsed & patted dry
8 red or white pearl onions, unpeeled
8 tiny patty pan squash
8 tiny zucchini
3/4 c. olive oil
1/3 c. fresh lemon juice
8 lg. cloves garlic
1 tbsp. chopped fresh rosemary leaves
Salt & freshly ground black pepper to taste
8 cherry tomatoes
8 long sprigs rosemary
1. Slice the chicken into 1 1/2" thick slices.
2. Bring a saucepan of water to a boil. With a sharp knife, cut a small "X" in the root end of each onion. Drop the onions into gently boiling water and cook for 5 minutes. Drain, rinse under cold water and peel.
3. Bring another saucepan of water to a gentle boil. Drop in the patty pan squash and zucchini and cook for 3 minutes. Drain, rinse under cold water and drain again.
4. Combine the olive oil, lemon juice, garlic, chopped rosemary, salt and pepper in a large bowl. Add the chicken, pearl onions, patty pan and zucchini. Toss well, cover loosely and marinate in the refrigerator for 6 to 8 hours.
5. Prepare hot coals for grilling.
6. Roll up a piece of chicken and slide it onto a long metal skewer. Follow it with an onion, patty pan, zucchini, another piece of chicken, a cherry tomato and a garlic clove from the marinade. Repeat with 7 more skewers. Wrap a sprig of fresh rosemary around each skewer.
7. Place the skewers 3" from the coals and grill, turning once, 8 to 10 minutes. Serves 4.
Printed from COOKS.COM