Cheese-Stuffed Pattypans
"Our family loves both winter and summer squashes, so when I come across a squash recipe I try to save it. I haven't tried this one yet, but it looks good to me!"
photo by *Parsley*
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 pattypan squash (each about 3 inches in diameter)
- 59.16 ml butter or 59.16 ml margarine
- 2 celery ribs, chopped
- 118.29 ml chopped onion
- 118.29 ml water
- 236.59 ml dry herb seasoned stuffing mix
- 113.39 g shredded sharp cheddar cheese
directions
- Preheat oven to 350 degrees.
- Wash squash and slice off tops above scalloped edges; discard. Scoop out seeds from center and discard.
- Place squash shells in large skillet. Pour 1/4 inch of water into skillet; cover. Bring to a boil over high heat; reduce heat to medium-low. Simmer 5 minutes. Transfer squash, cut side up, to greased 8 x 8-inch baking dish with slotted spoon; set aside.
- Heat butter in large skillet over medium-high heat until melted and bubbly. Add celery and onion; cook and stir until tender. Add water and stuffing mix. Stir to absorb water. Stir in cheese. Spoon mixture into squash shells.
- Bake 20-30 minutes until squash is fork-tender and stuffing is lightly browned. Garnish as desired. Serve immediately.
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Reviews
-
What s cute (and delicious) idea! I made this as written with patty pan squashes that were a bit larger than 3" round. When I cut the tops off, I scraped the seeds out, but saved the flesh parts. I then chopped the flesh and added it to the sauteing celery and onion. These little squashes make a pretty presentation and are yummy! This would make a cute side dish for company. Thanx for posting this! -
This is my first but not the last time making baby squash. This is a wonderful recipe, they came out beautiful and delicious. I only added sage and thyme. Perfect! Thank You! -
I had an assortment of baby squashes to use up, one of them a pattypan. The directions worked with all the different shapes, and the look on the serving platter was nice. I cut back on the butter and subbed in some olive oil. I used my own dry bread bits and herb clippings from the garden instead of the herb stuffing mix. spring onions from the garden, tops and all. I used an aged extra sharp cheddar. These are very cheesy, in a good way. I will definately be making these again, the recipe was easy to follow, the taste was good, and they were cute little guys. Thanks for finding and sharing this recipe!
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
