Stuffed Pattypan Squash

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 whole pattypan squash, about 5 ounces each
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped scallion
• 1/3 cup grated parmesan cheese
• 2 cups fresh breadcrumbs
• fresh ground black pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 trim the stem end from each squash so it will sit upright. with a melon baller, remove the brown portion of the blossom end and discard. continue to hollow out the seed cavity, retaining the trimmings, until you have a shallow bowl 1/4 to 1/2 inch thick on all sides. as the squash are prepared, place them in a lightly oiled baking pan.
• 3 melt the butter in a skillet, add the celery and scallions and saute five minutes, add the squash pieces and continue cooking until they are tender.
• 4 transfer the cooked vegetables to a bowl and add the remaining ingredients. mix well.
• 5 stuff each squash with about 1/4 of the stuffing mixture. (any remaining stuffing can be placed in a ramekin and baked alongside the squash.).
• 6 bake until the squash is tender and the stuffing is golden brown on top, about 30 minutes.