Did someone say comfort food? Forgo the carbs when you're craving pasta and try out this incredible bake instead of the usual mac and cheese. Pattypan squash are tehcnically a summer squash, but they linger in season well into the fall, and they're still at many farmers markets. Here's a simply divine way to use the larger squashes at home. They're stuffed with a bacon and white bean saute, complete with savory herbs, a creamy tomato sauce and a parmesan cheesy-finish.
Bacon & White Bean Stuffed Pattypan Squash
Makes 2 stuffed squash, or about 4 light servings
2 large pattypan squash (about 2 pounds)
4 slices bacon, chopped
1 cup cooked white beans
2 cups chopped tomatoes
Sea salt and black pepper, to taste
¼ cup red wine
½ cup grated parmesan cheese
From the Organic Authority Files
¼ cup chopped fresh parsley
1 tablespoon chopped fresh rosemary
¼ cup milk of choice
Preheat oven to 350°F. Lightly oil a large baking sheet.
Using a small paring knife, cut the top 1/3 “lid” off each of the squash, cutting deep into the squash to make a deep bowl. Using a spoon, scoop out seeds and compost. Cut or scoop additional flesh from the inside of the squash, deepening the “bowl;” reserve all scooped flesh. Cut all removed squash flesh into small cubes.
Heat bacon in a medium skillet over medium; cook until lightly browned, stirring, about 3 minutes. Add cubed squash; cook until softened, stirring, about 4 minutes. Add beans, tomatoes, and seasonings to taste; cook until liquid from tomatoes is evaporated, about 2 minutes.
Add wine to skillet; heat over high until liquid cooks off, stirring and scraping, about 1 minute. Remove from heat; stir in cheese, herbs, and milk. Spoon mixture carefully into hollowed-out squash; place “lid” back on squash.
Place stuffed squash on prepared baking sheet; place in oven and bake until softened and bubbling, about 45 minutes. Cool slightly and serve warm.
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