This week I, Abby, accidentally entered into a contest with a few co-workers at the Linden Hills Co-Op. What was the contest, you ask? It all began when we were stocking veggies, as usual, and started discussing the beauty and mystery that is the Pattypan Squash. We decided to see who could cook the best meal with one, and after much conversation with Liz Harrigan via speaker phone, this delicious treat was born:
6 squash
1/2 cup bread crumbs
1 small onion
salt 1/2 tsp
pepper 1/4 tsp
2 tbsp butter
1/2 cup grated parmesean cheese
2 tbsp chopped basil (or oregano)
You could even add a little finely chopped tomato in here if you wanted, I wouldn't cook the tomato, add with bread crumbs.
boil patty pan in 1 inch of salted water for 8 minutes. cool.
While cooling the squash saute chopped onion in butter until softened. Turn off heat and add remaining ingredients, mix well. Cut the top of the squash off and scoop the pulp out (leave about 1/4 inch wall in squash) Add pulp to the mixture, mix well but don't mush it up. Fill the squash with the bread crumb filling liberally. Sprinkle the top with a little butter and/or cheese and bake 15 minutes at 400 degrees.
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