I got two of the cutest little patty pan squashes at the farmer’s market. And here is what I did with them. This combo is so summery and delicious, there is more stuffing than space inside the patty pan, so I ate the overflow with a spoon!
But, first just take a second to look at Mother Nature’s handiwork. I just love taking pictures of gorgeous food like this!
2 patty pan squash
Olive oil, for brushing and sautéing
1 big clove of garlic
1 ear of corn, about 1 cup
1/2 cup pecans
Basil, a few leaves
Salt, a pinch
Preheat the oven to 400. Line a baking sheet with nonstick foil.
Slice the top off the squash, but not too much. I like to keep it as an edible decoration and really utilize the as much of the squash as I can.
Use a melon baller, or a small spoon, to hollow out the squash. Try to get as much out as you, and get close but not too close to the edges. Also, don’t go through the bottom! Set the insides aside for a second while you prep the squashes to roast.
Brush the squash, including the little top that you cut off, with olive oil and place cut side up on the baking sheet. Place in the oven and set the timer for 10 minutes. At 10 minutes, you will flip them over so the cut side is down. Set the timer again for another 10 minutes.
While that is happening, make the stuffing.
Heat a teaspoon of olive oil in a pan and press the garlic right into the oil. Let it cook on low until it starts to smell great.
Run your knife through the squash insides and really dice it up. Add to the pan with the garlic and raise the heat to medium. Mix around to coat the squash with the garlic.
Thinly slice the scallions and add to the pan. Cut the kernels off the cob and add into the pan. Chop the pecans and add them too. Toss around and turn the flame to low just to keep the stuffing heated.
Chiffonade a few leaves of basil and toss in at the last minute.
Take the squashes out of the oven and gently place them on a plate. Use a spoon to fill the squash with the stuffing. There will be plenty. Let it overflow.
Serve and enjoy!