Mom's Stuffed Pattypan Squash
Recipe: #14958
October 22, 2014
Categories: Side Dishes, Squash Sunday Dinner, Vegetarian, Vegetarian Dinner, more
"This is probably my all-time favorite of mom's recipes. Use tender, green pattypans, not the big tough white ones. This recipe makes a great side for any meal. For Mexican food, omit the nutmeg and add cumin and chili powder to the cream sauce. For Italian or Greek, do the same, just changing up the seasonings."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (327.8 g)
- Calories 321
- Total Fat - 14.8 g
- Saturated Fat - 8.7 g
- Cholesterol - 24.2 mg
- Sodium - 331 mg
- Total Carbohydrate - 42 g
- Dietary Fiber - 4.4 g
- Sugars - 17.9 g
- Protein - 8.1 g
- Calcium - 136.1 mg
- Iron - 5.7 mg
- Vitamin C - 33.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Cover pattypans with water in sauce pan, cover and bring to a boil, then reduce heat and simmer 10 minutes or until tender. Drain and set aside. Preheat oven to 350 degrees.
Step 2
For white sauce, heat butter in heavy saucepan over medium-high heat. Whisk in flour, salt and pepper, cooking a few minutes until flour is slightly golden. Whisk in milk, a little at a time and cook until it starts to thicken. Remove from heat, stir in cheese and crushed saltines.
Step 3
Scoop out top and middle of pattypans. I use a grapefruit knife. Turn pattypans over on a plate so juices drain out, set aside. Add scooped out portion of squash to sauce and smash with a potato masher. Taste sauce and adjust seasonings as needed.
Step 4
Fill squash with sauce, pouring excess over top. Sprinkle a little nutmeg on top and bake 15 minutes or until done.
Tips
No special items needed.
1 Reviews
You'll Also Love
