Overstuffed Pattypan Squash

1. 1

   Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.

2. 2

   Trim the woody ends and halve the squash crosswise.

3. 3

   Scoop out the squash seeds, leaving a 1/2-inch shell.

4. 4

   Reserve the flesh.

5. 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. 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. 7

   Transfer the squash to a serving platter and set aside.

8. 8

   Meanwhile, finely chop the reserved squash flesh.

9. 9

   Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil.

10. 10

    When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper.

11. 11

    Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes.

12. 12

    Add the corn, limas, pecans, and thyme.

13. 13

    Cook until heated through, approximately 1 minute.

14. 14

    Divide the stuffing evenly among the cooked squash and serve immediately.

* Per serving · 4 servings · Values may vary.