Recipes

[house_cat]

My neighbor had a bumper crop of what I'm assuming is acorn squash.  Any suggestions on how to prepare them?

Thank you.

[tiny 2]

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@house_cat wrote:

My neighbor had a bumper crop of what I'm assuming is acorn squash.  Any suggestions on how to prepare them?

Thank you.

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  @house_cat 

This is Patty Pan Squash.

[Zhills]

Pattypan squash (or patty pan) is a summer squash varietal that has a mild flavor similar to yellow squash and crookneck squash.

[Tinkrbl44]

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@house_cat wrote:

My neighbor had a bumper crop of what I'm assuming is acorn squash.  Any suggestions on how to prepare them?

Thank you.

---

@house_cat 

About a year ago, we decided to sample each squash out there, one at a time, to see which we liked best.  Acorn, butternut, spaghetti, kabocha, etc etc.  It was fun to "audition" them because I'm always looking for a "new" vegetable.

So, I suggest you take one, wash it and cut it in half.  Put in microwave safe dish (I use pyrex)  and nuke it for 8 minutes, then see if it needs more time.  

Cut a piece, add a little butter and salt (or whatever you like) to taste it plain.    

That will give you an idea of how you might like to use the others in other dishes.

Personally, I like the squash recipes on The Roasted Root.   

I like her recipe for butternut, ground  beef or turkey and swiss chard.  It can be a very nice one-dish low carb meal.  

Anyway, that's my two cents on what to do with squash.  

[RedTop]

@house_cat 

This type of squash is best cut up and cooked in a skillet recipe like a stir fry or roasted on a sheet pan.  They do not have to be peeled or even seeded, altho I don't eat any type of seeds.  

[PA Mom-mom]

@house_cat  I agree with @RedTop . Just saute them up with some butter or olive oil. You can add onion and/or garlic, but they are good on their own. Treat them like zucchini. They are done when fork tender.

[house_cat]

@RedTop 

@PA Mom-mom 

Yellow squash, the type that looks like yellow zucchini, is one of our favorites. I'll just treat this the same way. 

Thank you to all who responded.

[tiny 2]

Here is a recipe From Southern Living for stuffing them @house_cat 

Stuffed Pattypan Squash with Beef and Feta Recipe

5.0

(1)

1 Review

Bring squash center stage with this recipe.

By

Southern Living Test Kitchen

Updated on August 16, 2021

Photo: Greg DuPree; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Active Time:

35 mins

Total Time:

1 hr 25 mins

Yield:

10 serves

Elevate squash from a side dish to center stage with a fast and filling ground beef stuffing. Pattypan squash (which have a squat, round shape) can be found at many farmers' markets in the summertime, but this savory filling works just as well with regular zucchini or yellow squash. Feta cheese and fresh dill add a Greek accent to stuffed squash. Trying to add more healthy whole grains to your family's diet? This hearty beef-and-feta filling can be made with a variety of grains. Swap out the white rice for an equal amount of cooked brown rice, quinoa, barley, or farro.

Ingredients

• 10 large pattypan squash (4 to 6 inches wide)

• ¼ teaspoon kosher salt

• 4 ounces chopped bacon (about 5 slices)

• 1 pound 90% lean ground beef

• ½ cup chopped red onion

• 1 tablespoon minced garlic

• 8 ounces baby spinach

• 2 large eggs, lightly beaten

• ⅔ cup cooked white rice

• ½ teaspoon black pepper

• ¼ cup chopped fresh dill, divided

• 5 ounces feta cheese, crumbled (about 1 ¼ cups)

Directions

1. Preheat oven to 350°F. Cut off top third of each squash, and scoop out pulp, using a serrated corer or melon baller, leaving a 1-inch shell intact. Coarsely chop pulp; reserve 1 cup of chopped pulp, and discard remaining pulp. Place squash bowls in an 11- x 13-inch baking dish, and sprinkle with salt. Bake in preheated oven 10 minutes.

2. Place bacon in a large nonstick skillet over medium-high, and cook, stirring occasionally, until starting to brown, about 5 minutes. Add beef to skillet, and cook, stirring to crumble, until starting to brown, about 6 minutes. Add onion, garlic, and reserved 1 cup chopped squash pulp to skillet, and cook, stirring occasionally, until tender, about 3 minutes. Stir in spinach; cover and cook until spinach is wilted, about 2 minutes. Uncover and cook until liquid is almost evaporated, about 1 minute. Transfer beef mixture to a medium bowl; cool 10 minutes.

3. Stir eggs, cooked rice, pepper, and 3 tablespoons of the dill into beef mixture. Gently stir in cheese. Spoon mixture into baked squash bowls.

4. Bake squash in preheated oven until tops begin to brown and squash is tender, about 30 minutes. Sprinkle squash with remaining 1 tablespoon dill.

Tips

Tips: Any color bell pepper will work in this recipe, but weigh them before buying to make sure they're large enough to hold the grits-and-sausage filling. Three peppers should total about 20 ounces. This recipe can also be made with yellow zucchini or summer squash. Can't tell the difference? Summer squash (also called yellow or crookneck squash) is curved with a narrow neck; yellow zucchini is long and straight, like the green kind. Trying to add more healthy whole grains to your family's diet? This hearty beef-and-feta filling can be made with a variety of grains. Swap out the white rice for an equal amount of cooked brown rice, quinoa, barley, or farro.

[IdahoGram]

I've seen these squash in the yellow as you have, and also a light green.  I bought both and cooked them the same.  I cut them as they are shaped (minus the stem portion) in pie wedge shapes and seasoned and roasted in the oven.  You can also steam them, season and eat.  

[house_cat]

Omgosh @tiny 2  !  That looks delicious!