Stuffed Patty Pan Squash
Ingredients
5 Patty Pan Squash
For the stuffing
1 cup cooked, crumbled Italian sausage
1 small onion chopped
2 cloves garlic chopped
1 tablespoon olive oil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 cup panko breadcrumbs
Directions
Preheat your oven to 350° Fahrenheit/180° Celsius.
Cut the top of each squash off and reserve.
Remove the squash flesh center and hollow out further with a spoon. Dugard the what you remove because it consists of mostly seeds. with salt and black pepper.
Prepare the stuffing by combining all the stuffing ingredients together in a bowl. Place the squash into a baking dish and fill the squash with all the meat stuffing. Top with the lid. Pour water up to ½-inch in-depth into the baking dish.
Roast the stuffed patty pan squash for about 45-50 minutes at 350° F
Both dishes can be roasted at the same time.
Potato, Leek, And Fennel Bake
Ingredients
2 tablespoons butter
2 leeks, white and pale green parts only sliced into ¼-inch half moons
2 cloves garlic, minced
1 fennel bulb, trimmed, cored, thinly sliced
1 large stem of fresh rosemary
1 lemon cut in half
2 pounds of small red-skinned potatoes, cut in half
Salt and pepper to taste
Directions
Preheat the oven to 350°F. Butter 13x9x2-inch baking dish.
Melt 2 tablespoons butter or olive oil in a large skillet over medium heat. Add the vegetables arranging them in a single layer as much as possible. Salt and pepper the vegetables. Add the rosemary, garlic, and lemon halves to the dish. Bake covered until vegetables are very tender, about 1 hour and 15 minutes.
Let the dish rest 10 minutes before serving. Squeeze the lemon over the vegetables.
Dorothy's New Vintage Kitchen
It all looks so good and flavorful of the season!
For the Love of Cooking
I’ve never tried that type of squash before. I’ll be on the lookout. Love the potato fennel bake. Yum!