Pattypan Squash Stuffed with Corn & Cheese

I wasn't thinking of making stuffed squash at all, but we went to the market and there they were. Mr. Ferdzy was making eyes at them - he loves summer squash in all its forms - so we bought some. Then what? Well, we'd also bought just 2 cobs (expensive!) of the very first corn of the season, and a few tomatoes. There's always feta and eggs in the fridge, and I had some herbs left in good shape from last week. So, here we go... stuffed pattypan squash, or stuffed scalloped squash if you prefer, as it goes by that name as well. It was really quite good. Jalapeño chiles aren't out yet, but once they are I think one, or another small mild chile, would be a good addition to this.

2 to 4 servings
1 hour - 30 minutes prep time


4 large pattypan squash (about 4" across)

1 cob of corn
1 or 2 cloves of garlic
1 Jalapeño chile (optional)
1 tablespoon sunflower seed oil

3 or 4 small tomatoes (about 1 cup chopped)
2 tablespoons finely minced parsley
2 tablespoons finely minced dill
black pepper to taste
2 extra-large eggs
1 slice dry whole wheat bread, grated or crumbled
100 grams (3 ounces) feta cheese, crumbled

Cut a round lid out of each pattypan squash, about 1/2" in from the outer edge. Trim the lids to about 1/2" thick, and set them aside. Using a melon-baller or a rather sharp-edged teaspoon (or a grapefruit spoon, if you happen to have such a thing) hollow out each of the squash, again leaving about a 1/2" wall. Sprinkle the cut edges with salt, and set them aside.

Preheat the oven to 400°F. Put about a litre of water on to boil in a pot.

Chop 1/2 of the carved-out squash flesh, and discard (i.e. use it in something else) the rest. Husk the cob of corn, and cut the kernals from it. Peel and mince the garlic (and chile, if using). Heat the oil in a small skillet, and sauté the chopped squash, corn and garlic (and chile, if using) until soft and lightly browned. Let cool slightly.

Meanwhile, mix the chopped tomatoes, the minced herbs, the pepper, the eggs, the breadcrumbs, and the crumbled cheese. Mix in the sautéed vegetables.

When the water comes to a boil, rinse the squash and boil each one for 2 minutes. Drain well. (I rinse them first in cold water so I can handle them.) Put them in a lightly oiled baking dish. Fill each one with about one-quarter of the filling, and top with a lid.

Bake at 400°F for 30 to 40 minutes, until tender. Serve warm or at room temperature.




Last year at this time I made Fried Cauliflower, Mexican Style and Almond-Orange Tart with Sweet Cherries.