Mom's Stuffed Pattypan Squash
Created by Puppitypup on October 22, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #14958
Ingredients
- 4 pattypan squash
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/8 teaspoon kosher salt (less if table salt)
- Fresh ground pepper, to taste
- 1 1/3 cup milk
- 1 cup shredded cheddar
- 6 crackers (saltine crackers, crushed)
- 1 pinch nutmeg
How to Make
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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.
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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.
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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.
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Step 4: Fill squash with sauce, pouring excess over top. Sprinkle a little nutmeg on top and bake 15 minutes or until done.
Nutritional Facts
- 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