Stuffed stuff, part deux

CSA share- onions, patty pan squash, fennel, garlic, basil



Stuffed patty pan squash


This recipe is based on three medium sized patty pan squash. Adjust amounts for more squash.

3 patty pan squash
olive oil
1/2 cup finely chopped onion
2 cloves of garlic, finely minced
1 small fennel bulb finely chopped
3/4 cup panko bread crumbs
1/2 cup finely grated parmesan cheese
1/2 tsp. dijon mustard
Several basil leaves, finely julienned
balsamic vinegar

Preheat oven to 400.

Slice a small sliver off the bottom of each squash so it will stand up on the grill or baking sheet. Slice the top off the patty pan and set aside, especially if it still has a bit of the stem attached. Using a melon baller, carefully scoop out the flesh of the squash, leaving a shell about 1/8" thick. finely chop squash scrapings.
Parboil squash shells for 5 minutes or pressure cook in steamer basket for two minutes at high pressure and quick release.
Saute' onions until beginning to wilt. Add fennel, garlic, and chopped squash and cook until everything is soft.
Take off heat and stir in panko, parmesan and dijon mustard. Stir in basil.
Place squash shells on a baking sheet. Drizzle in a bit of balsamic. Stuff with cooked mixture, mounding up the tops and replace squash tops. Bake in oven for about 20-25 minutes until heated through.

This time I made mine on the grill, placing over indirect heat for about twenty minutes, while I cooked BBQ'd chicken along side. the tops weren't that good looking, so instead of using them I just sprinkled with a bit of extra panko to form a crunchy top.