Overstuffed Pattypan Squash

Name: Overstuffed Pattypan Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 118 milliliters fresh corn kernels, about 1 ear; 1 Tbsp chopped fresh thyme leaves; 1 clove garlic, minced; 1 teaspoon kosher salt, divided; 118 milliliters cooked lima beans; 2 Tbsps olive oil, divided; 680 grams pattypan squash; 57 grams toasted pecans, chopped; 1 large shallot, diced

Overstuffed Pattypan Squash

Overstuffed Pattypan Squash might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 242 calories, 6g of protein, and 18g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up pecans, lima beans, garlic, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Watch how to make this recipe.

Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.

Equipment you will use

Oven

Frying Pan

Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh.

Ingredients you will need

Squash

Seeds

Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes.

Ingredients you will need

Olive Oil

Pepper

Squash

Salt

Equipment you will use

Frying Pan

Transfer the squash to a serving platter and set aside.

Ingredients you will need

Squash

Meanwhile, finely chop the reserved squash flesh.

Ingredients you will need

Squash

Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes.

Ingredients you will need

Olive Oil

Shallot

Garlic

Pepper

Squash

Salt

Cooking Oil

Equipment you will use

Frying Pan

Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.

Ingredients you will need

Stuffing