Stuffed Pattypans Recipe
Stuffed Pattypans Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
We had an abundance of squash so I came up with this elegant looking dish to use it up. It is a great as a side dish or even as a main dish.—Mary Young, Glendo, Wyoming
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 35 min. Bake: 30 min.

Ingredients

  • 4 large pattypan squash (5 to 6 inches in diameter)
  • 6 Jones Dairy Farm Dry-Aged Bacon strips
  • 1 medium onion, diced
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1/2 cup water
  • 3 slices buttered toast, cubed
  • Paprika

Directions

Place whole squash in a large saucepan or Dutch oven. Add just enough water to cover; sprinkle lightly with salt. Bring to a boil; cover and cook for 10-12 minutes or until tender. Remove squash with a slotted spoon; let stand until lukewarm. Meanwhile, in a skillet, cook bacon until crisp; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. In the drippings, saute onion and peppers until tender; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually whisk in milk, garlic salt, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Scoop out pulp from squash, leaving 1/2-in. shells. In a bowl, mash the pulp. Add bacon, onion-pepper mixture, white sauce and 3/4 cup cheese; mix well. Place squash shells in a greased shallow baking dish. Pour water around shells. Stuff shells with filling. Top with the toast cubes and remaining cheese; sprinkle with paprika. Bake, uncovered, at 375° for 30 minutes or until cheese is golden brown. Yield: 4 servings.
Originally published as Stuffed Pattypans in Birds & Blooms August/September 1999, p55

  • 4 large pattypan squash (5 to 6 inches in diameter)
  • 6 Jones Dairy Farm Dry-Aged Bacon strips
  • 1 medium onion, diced
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • 1/2 cup water
  • 3 slices buttered toast, cubed
  • Paprika
  1. Place whole squash in a large saucepan or Dutch oven. Add just enough water to cover; sprinkle lightly with salt. Bring to a boil; cover and cook for 10-12 minutes or until tender. Remove squash with a slotted spoon; let stand until lukewarm. Meanwhile, in a skillet, cook bacon until crisp; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. In the drippings, saute onion and peppers until tender; set aside. In a saucepan, melt butter; stir in flour until smooth. Gradually whisk in milk, garlic salt, salt and pepper; bring to a boil. Cook and stir for 2 minutes. Scoop out pulp from squash, leaving 1/2-in. shells. In a bowl, mash the pulp. Add bacon, onion-pepper mixture, white sauce and 3/4 cup cheese; mix well. Place squash shells in a greased shallow baking dish. Pour water around shells. Stuff shells with filling. Top with the toast cubes and remaining cheese; sprinkle with paprika. Bake, uncovered, at 375° for 30 minutes or until cheese is golden brown. Yield: 4 servings.
Originally published as Stuffed Pattypans in Birds & Blooms August/September 1999, p55

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