Overstuffed Pattypan Squash Recipe

Name: Overstuffed Pattypan Squash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) pattypan squash; 2 tablespoons olive oil, divided; 1 teaspoon kosher salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1 large shallot, diced; 1 clove garlic, minced; 1/2 cup fresh corn kernels, about 1 ear; 1/2 cup cooked lima beans; 2 ounces toasted pecans, chopped; 1 tablespoon chopped fresh thyme leaves

Servings: persons

4 (6-ounce) pattypan squash
2 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 large shallot, diced
1 clove garlic, minced
1/2 cup fresh corn kernels, about 1 ear
1/2 cup cooked lima beans
2 ounces toasted pecans, chopped
1 tablespoon chopped fresh thyme leaves

1
Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.
2
Trim the woody ends and halve the squash crosswise.
3
Scoop out the squash seeds, leaving a 1/2-inch shell.
4
Reserve the flesh.
5
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.
6
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.
7
Transfer the squash to a serving platter and set aside.
8
Meanwhile, finely chop the reserved squash flesh.
9
Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil.
10
When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper.
11
Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes.
12
Add the corn, limas, pecans, and thyme.
13
Cook until heated through, approximately 1 minute.
14
Divide the stuffing evenly among the cooked squash and serve immediately.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 (6-ounce) pattypan squash, 2 tablespoons olive oil, divided, 1 teaspoon kosher salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Overstuffed Pattypan Squash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Overstuffed Pattypan Squash

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