I love Patty Pan squash! Not only do they look super cool, but they have a nice firm and buttery flavor that makes them excellent for stuffing.
I was inspired by my box to do some squash recipes for October, and Patty Pan is quickly disappearing in lieu of winter squashes. I'm less familiar with those, so I thought I would start with a summer squash I knew and move on from there.
Stuffed Patty Pan Squash (w/ Paleo options)
3 cloves garlic
1 container cremini mushrooms
splash of white wine
1/2 cup brown rice (Paleo sub: cauliflower "rice", pulse fresh cauliflower in food processor till rice-like grain sizes are achieved)
1 cup veggie broth (Paleo recipe: 1/4-1/2 cup only)
sea salt and pepper
10 average sized patty pan squash (3"-4" diameter)
1 tbsp fresh parsley
2 tsp fresh lemon juice
(Extra Paleo ingredients needed - almond flour)
parmesan cheese (Paleo sub: vegan parmesan, link below)
1. Preheat oven to 350 degrees.
2. Prep the squash. Wash and trim off the stems. With a paring knife, cut off the top of the squash and use a teaspoon to scoop out the seeds and flesh. You want to create a cup-like cavity that you will fill with stuffing like so:
3. Place prepped squash on a baking sheet and lightly drizzle with oil, salt, and pepper. Let rest.
4. Mince the garlic and shallots, finely dice the mushrooms, chop the parsley, and juice the lemon.
5. In a heavy bottomed pot or pan with lid, place 1 tbsp avocado oil and turn on to medium heat.
6. Sweat the garlic and shallots with a pinch of salt till fragrant, 2-3 minutes.
7. Add the mushrooms and turn heat down to medium-low, cook slowly, letting the mushrooms brown evenly for 10-15 minutes.
8. Once mushrooms are browned and have released about half of their liquid, add the brown rice and broth. Simmer 20 minutes till rice is tender. (PALEO: Instead of adding the brown rice, add in your raw riced cauliflower and 1/4 cup broth. Cover and simmer for 5-6 minutes till cauliflower is tender.) Simultaneously, bake your unfilled patty pan for 15 minutes, till just tender.
9. Remove baked patty pan from the oven and let cool slightly. In the meantime, mix the lemon juice and chopped parsley to the mushroom mixture.
10. Taste for seasonings and adjust as needed. (PALEO: Add almond flour 1tbsp at a time until stuffing texture is reached and the mixture holds together when pressed. Add remaining broth if it is too dry.)
11. When patty pan are cool enough to handle, use a teaspoon to stuff the cavity with the mushroom mixture. Press down lightly to ensure that there are no large air pockets.
12. Place back on baking sheet and lightly sprinkle with parmesan cheese. (PALEO: Sprinkle with vegan parmesan.)
13. Bake for 10 more minutes, until patty pan are heated through and cheese (if using) is melted.
14. Serve hot with a great salad!
So cute and delicious, this was excellent with a glass of Zinfandel!
Paleo Vegan Parmesan: It's just walnuts and nutritional yeast, this is my favorite recipe!
(Please note: Not everyone considers nutritional yeast to be Paleo... judge for yourself.)