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.
Pattypan squash
Wild rice, cooked
Shortgrained white rice, cooked
Onion, chopped, sautéed in butter 'til translucent
Mint, minced
Garlic, minced
Salt, hot sauce to taste.
Butter
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.
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Wow, you're a chef and an excellent photographer too.
I love squash but I don't think mine would turn out as pretty as yours did :)
Posted by: Mona | September 03, 2005 at 02:50 PM
hi, that looks utterly adorable! not to mention, delicious...
Posted by: J | September 03, 2005 at 06:43 PM
Hi Stephen - that pattypan squash looks indeed adorable - you're right that they are just asking to show off their shape. I recently used small canonball squashes and I really couldn't bring myself to slicing or cutting them:)
And such a short ingredients list as well:)))
Posted by: Pille | September 04, 2005 at 08:44 AM
This reminds me of a recipe I had for a stuffed butternut that was stuffed with wild rice and various other things. I had never heard of a pattypan squash until one turned up in my organic fruit and veg box this week (maybe they aren't common in Australia where I grew up, I now live in London), I've just made a variation of the above based on what I had in the kitchen, adding some dried chillies, chopped black olives, pine nuts, and chooped sundried tomatoes, and it has turned out very tasty. Thanks for the idea.
Posted by: Will Chegwidden | August 28, 2006 at 03:31 PM