Pattypan Squash Stuffed With Wild Rice
Pattypan squash seem to me to have a younger, more tender quality than even fresh summer squash, and the sculpted shape begs to be highlighted in their preparation. This extremely simple dish is another of my late summer favorites, even though, like almost everything else, you can usually find pattypans year 'round in the supermarket these days.
Wild rice, cooked
Shortgrained white rice, cooked
Onion, chopped, sautéed in butter 'til translucent
Salt, hot sauce to taste.
Parmeggiano Reggiano, grated
Hollow out the squash with a spoon, reserving and chopping the meat. Mix the rices, the onion, reserved squash meat, mint, and garlic. Season and then stuff each squash with the mix. Lay a pat of butter on the top of each squash and bake, covered, about 40 minutes in a 350º oven. Remove cover, sprinkle with a little of the Parmeggiano Reggiano, and run under the broiler until the cheese melts. Garnish with minced herbs and serve immediately.