Stuffed Sunburst or “Patty Pan” Squash
These little “flying saucers” are called Sunburst or “Patty Pan” Squash. Sunburst squash mixes well with tomatoes, onions, mushrooms, cheese, and many fresh herbs (marjoram, rosemary, dill, thyme, parsley, to name a few.
Here’s a great recipe we found!
Stuffed Sunburst Squash
4 medium Sunburst Squash
2 tablespoons Unsalted Butter
1 tablespoon Extra-virgin Olive Oil
1 clove minced Garlic
1 teaspoon Soy Sauce
1 bunch Fresh Spinach, washed and finely chopped
Sea Salt and Pepper to taste
1 dash Cayenne Pepper (optional)
1 large Egg, lightly beaten (from the dairy co-op!)
1/4 cup grated cheese (from the dairy co-op!)
Preheat oven to 375 degrees. Fill a large pot 3/4 full of water and bring to a boil. Place squash in boiling water and boil for 5 minutes. Drain the water and allow squash to cool. Cut a thin slice from the bottom of each squash so that they will stand on their own. Cut about 1/2 inch from the tops of each squash and remove the insides to hollow the squash. Set squash insides aside.
Melt butter and oil in a skillet over medium heat. Add garlic and sauté until soft. Add the spinach and soy sauce and sauté until the spinach is tender and the liquid has mostly evaporated. Move the spinach mixture to a bowl and allow to partially cool. Season with salt, pepper, and optional cayenne pepper to taste. Stir in the egg and half of the cheese. Mix well.
Add a small amount of the squash insides and discard the rest of the insides. Spoon the spinach/cheese mixture into the squash shells. Place the stuffed squash in a single layer in a baking dish. Sprinkle the remaining cheese on top. Pour hot water into the pan to fill about 1/2 inch.
Bake for approximately 30 minutes or the squash is tender and the filling is no longer runny.