Posted by: silverspringsgarden | September 10, 2011

Tomato and Pesto Stuffed Pattypan Squash

Tomato and Pesto Stuffed Pattypan Squash

ound and squat pattypan squash are great for stuffing. Serve as a side dish for roasted chicken or turkey, pan-seared pork or veal chops, baked ham or roasted salmon fillets.

4 – 3-inch (7.6 cm) round pattypan squash ¼ cup (50 ml) bread crumbs (Try Panko-Jananese Bread crumbs)
1 tbsp (15 ml) olive oil Salt and freshly ground black pepper to taste
1 medium, ripe tomato, finely chopped 3 tbsp (50 ml) freshly grated Parmesan cheese
1 tbsp (15 ml) pesto (store bought pesto is fine)  

Trim a little from the bottom of each squash so they will stand straight. Use a paring knife and small spoon to cut out enough of the vegetables flesh to create a 2-inch (5 cm) wide, 1-inch (2.5 cm) deep cavity in the centre of each squash. Set the hollowed-out squash in a lightly oiled baking dish. Finely chop the squash you have scooped out.

Heat the olive oil in a non-stick skillet over medium-high. Add the chopped squash and tomato and cook until tender, about 3 to 4 minutes. Remove from the heat and cool to room temperature, and then mix in the pesto, bread crumbs, salt and pepper.

Preheat the oven to 375⁰F (180⁰C). Spoon and mound the chopped squash mixture into the hollowed-out pattypan squash. Top the stuffing
with the parmesan cheese. Bake the stuffed squash for 20 to 25 minutes, or until just tender. Makes 4 servings.

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