
Not only did we buy a flat of fresh raspberries, but we bought some round squash ( I will be using soon), some heirloom onions, and 3 patty pan squash.
Tonight, I made stuffed patty pan squash with fresh orzo and rotisserie chicken!! (A special thank you, to my partner Craig for making a pan corn bread, while I napped so I could finish dinner before dark.)
Stuffed Patty Pan Squash
6 pattypan squash, stem and blossom end removed
6 slices bacon
½ cup diced onion
1 ½ cups Corn bread, cubed and toasted
¼ cup freshly grated Parmesan cheese
2 stalks celery, minced
Salt and pepper to taste
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
- Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
- Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
- Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper.
- Stuff each squash to overflowing with the mixture, and place them in a baking dish.
- Cover the dish loosely with aluminum foil.
- Bake for 15 minutes in the preheated oven, or until squash are heated through.
http://www.pappardellespasta.com/content/locations.php
Leave a Reply
You must be logged in to post a comment.