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Rutland Area Farm and Food Link (RAFFL) promotes local food knowledge, production and market opportunities for farmers and community members throughout our region.

Stuffed Pattypan

RAFFL Updates

News, cooking tips, recipes, and more from the Rutland Area Farm and Food Link.

Stuffed Pattypan

Steve Peters

They might look funny, but pattypan are really just yellow squash. Have you seen these funky bright yellow squashes? They kind of look like flying saucers. What you might not know is that they're alien free and taste just like your regular old yellow summer squash. But better.

Sometimes the bottoms are green.

I say pattypans are better because let's be honest - summer squash can be rather bland on its own. The difference with these is that you can scoop out the filling, mix it with a few flavorful ingredients and after briefly baking, have a delicious squash dinner vessel.

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You dig right in and enjoy - just like a stuffed pepper.

[amd-zlrecipe-recipe:14]

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Slice off the top and scoop out the flesh with a spoon. Give the flesh a good chop and set aside for now. The base of my filling was protein rich quinoa with a handful of dried currants thrown in during cooking. Any grain you like can work, though. You just want to cook it first. So, if you don't have any cooked grains ready to go - this is your first step.

Cook garlic and onion in a little oil over medium heat. Chop some broccoli and after a couple minutes, mix that into the pan with the squash filling. Season with salt and let cook 5 minutes. 

Toss the quinoa, cooked veggies, pumpkin or sunflower seeds, parsley, and zest of 1/2 a lemon together. Now stuff into the hollowed pattypan. Set in a baking dish and bake for 25 minutes at 375F or until the squash is easily pierced with a knife.

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Afterwards, you can sprinkle the top with Parmesan and place under the broiler for a couple of minutes to brown.

What are you waiting for? Get stuffing.