I love how cute pattypan squash looks. I can’t resist food this pretty and cute. So I found myself faced with a bag of pattypan squash along with the question, how should I prepare this sweet little vegetable.  My answer was no further than preparing my favorite filling for zucchini flowers and adding an egg and some cheese to make it firmer. A quick bake in the oven and you have the perfect little appetizer. If you find tiny ones the stuffing will fill more than 12 , think of this as a summer version of a stuffed mushroom. Or you can serve slightly larger pattypans on a bed of lightly dressed greens as a first course, or a light summer lunch or dinner. Enjoy!

From by the bay , wishing you cute pattypan food memories!

Maryann

Ricotta Stuffed Pattypan Squash

Serves Six

Ingredients

12 small patty squash

2 tablespoons olive oil

Ingredients for filling

1 cup whole milk ricotta cheese

1 tablespoon mint, finely chopped

1/2 teaspoon thai red chili, minced

1/2 teaspoon lemon zest

1/4 cup grated parmesan cheese

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

1 egg

Optional: Dress with additional olive oil and flake sea salt such as Maldon

Directions

To prepare squash rinse and cut off the tops with stem leaving approximately 3/4 of the squash remaining on the bottom. Use a teaspoon and gently scoop the flesh and seeds making a small circular hole. Make sure not to break the remaining outside of the squash. Preheat oven to 400 degrees F. Line a baking sheet with foil. In a small bowl mix the ingredients for filling until blended.  Brush each squash with olive oil. Place on the foil lined baking sheet, sprinkle with salt and pepper. Use a teaspoon to fill each squash with cheese filling. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for approximately 5 minutes longer to brown the tops of the filled squash. Remove from oven. Serve warm or room temperature on a bed of you favorite lightly dressed greens, such as arugula.  Once the pattypans are assembled on the lettuce drizzle lightly with additional olive oil and sprinkle with flake sea salt.