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  Stuffed Pattypans



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8 small pattypan squash, about 3 inches across
2 Tablespoons olive oil, divided
1 cup mushrooms, chopped
2 scallions, quartered lengthwise and sliced
1 teaspoon fresh thyme OR 1/2 teaspoon dried thyme
1/4 cup walnuts, chopped finely
2 Tablespoons sherry OR 1 Tablespoon lemon juice

Steam pattypan squash whole for 10 minutes—a knife should be able to easily pierce the
skin, but meet some resistance in the center. Allow to cool. Cut a circle around the stem with
a knife and then use a melon ball scoop or spoon to hollow out a cavity.
Chop and set aside scooped-out squash.
Preheat oven to 350 degrees.
Heat skillet, add 1 Tablespoon olive oil, mushrooms and scallions. Sauté until mushrooms
are browned. Stir in chopped squash, thyme and walnuts. Cook until squash is soft.
Remove from heat and stir in sherry.
Stuff mixture into hollowed-out pattypans. Place in oven-proof casserole or skillet.
Drizzle with remaining oil. Bake for 15-20 minutes. Serve hot or at room temperature.
Cover and refrigerate leftovers.
NOTE: May be made in advance, covered and refrigerated until ready to bake.
Bring to room temperature before baking.

Copyright © 2012 Stefanie Samara Hamblen