Homegrown Sunburst Squash

Here is another way to prepare Sunburst or Pattypan squash.

The ones pictured here are from our garden and might have crossed with our zucchini, but they are sure delicious!

Stuffed Sunburst Squash

• 4 medium Pattypan Squash
• 2 tablespoons Unsalted Butter
• 1 tablespoon Olive Oil (extra-virgin is best)
• 1 clove minced Garlic
• 1 teaspoon Soy Sauce
• 1 bunch Fresh Spinach, washed and finely chopped
• Salt and Pepper to taste
• 1 dash Cayenne Pepper (optional)
• 1 large Egg, lightly beaten
• 1/4 cup grated Swiss Cheese (or Gruyère Cheese for more flavor)

1. Preheat oven to 375 degrees.
2. Fill a large pot 3/4 full of water and bring to a boil.
3. Place squash in boiling water and boil for 5 minutes.
4. Drain the water and allow squash to cool.
5. Cut a thin slice from the bottom of each squash so that they will stand on their own.
6. Cut about 1/2 inch from the tops of each squash and remove the insides to hollow the squash. Set squash insides aside.
7. Melt butter and oil in a skillet over medium heat.
8. Add garlic and sauté until soft.
9. Add the spinach and soy sauce and sauté until the spinach is tender and the liquid has mostly evaporated.
10. Move the spinach mixture to a bowl and allow to partially cool.
11. Season with salt, pepper, and optional cayenne pepper to taste.
12. Stir in the egg and 1/2 cup of the swiss or Gruyere cheese. Mix well.
13. Add a small amount of the squash insides and discard the rest of the insides.
14. Spoon the spinach/cheese mixture into the squash shells.
15. Place the stuffed squash in a single layer in a baking dish.
16. Sprinkle the remaining cheese on top.
17. Pour hot water into the pan to fill about 1/2 inch.
18. Bake for approximately 30 minutes or the squash is tender and the filling is no longer runny.

Or try this recipe:

Baked stuffed pattypan squash

• 4 Pattypan Squash, washed
• 1 Onion, chopped
• 1/2 lb. lean sausage, chopped
• 3/4 cup Parsley, chopped
• 1 1/2 cups Bread Crumbs
• 1/2 teaspoon Pepper
• 1 Tablespoon Olive Oil

  1.  Preheat oven to 350 degrees.
  2.  Cut squash in half (horizontally) and hollow.
  3.  Chop onion finely.
  4.  Crumble the sausage into a pan and cook until no longer pink.
  5.  Remove sausage from pan and set aside.
  6.  Add onion to the pan with sausage fat and cook about 2 minutes or until soft.
  7.  Mix together in a bowl the sausage, onion, parsley, bread crumbs, pepper and 2 tablespoons water.
  8.  Divide mixture among squash halves.
  9.  Brush the tops of the stuffed squash with olive oil.
10.  Place squash in single layer in baking dish just large enough to hold all of the squash.
11.  Fill baking dish with 1/2 inch water.
12.  Cover and bake 30 minutes.
12.  Uncover and continue baking about 15 minutes or until stuffing is browned and squash is tender.