I finally got around to making something new out of the never-ending volume of patty pan squash we’ve been accumulating.
For the past couple weeks, I’ve been shredding these babies into fritters which is a ridiculously simple and delicious way to go, but I felt like I owed it to you to do something new. You mean that much to me.
Patty pan squash’s shape lends itself nicely to stuffing. You can cut off the top and gently scoop out it’s insides, leaving you with a hollow bowl just waiting to be filled with anything you can imagine. >
Since it’s summer, I kept things fun and light: corn cut freshly off the cob, a little kale, a smattering of spices, and black beans for some protein. And of course, feta cheese to tie it all together. Because everything is better with melty cheese.
Speaking of summer: I don’t know about your city, but I think Madison becomes at least 87% more exciting in the warm months, with events happening all over the city. Of course there are the usual suspects: Concerts on the Square, farmer’s markets, outdoor art fairs, you name it. But every once in a while, you get invited to something new. 
Like a backyard concert at someone’s house who you’re Instafriends with but have never met in real life. Until this week. On Tuesday, I got to listen to Chasing Lovely, a sister duo from Nashville that tours the country and performs at people’s houses. They’re indisputably talented singers and songwriters, and also put on a good show with their ridiculous sister banter. It’s endearing.
It was the perfect Madison summer night. The weather cooperated, lighting bugs were everywhere, and the wine tasted extra delicious. I’m looking forward to more of these evenings, and ignoring the fact that we’re closer to August than the beginning of summer.
- 2 ears of corn on the cob
- 5-6 large or 8-10 small patty pan squash
- Olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- 2 leaves of kale, coarsely chopped or torn
- 1 15 oz can black beans, drained and rinsed
- ½ cup feta, crumbled
- Preheat oven to 350F.
- Bring a large pot of water to boil. Add in corn and let boil for about 12 minutes. Drain water, let corn cool, then cut corn off the cob. Set aside.
- Meanwhile, to prepare squash, cut off stems and scoop out inside flesh, being careful not to dig too far into the sides. Chop the flesh and set aside. Drizzle some olive oil into the inside and on the outside of the squash and rub, making sure it's evenly covered. Set squash into a baking dish. If some of the squash are wobbly, cut off a small bit of the bottom to create a flat surface, but be careful not to cut a hole.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in garlic, cumin, coriander, turmeric, and salt. Add chopped up squash flesh and kale, and cook until squash has softened and kale has wilted, about 5 minutes. Add in black beans, corn, and feta.
- Stuff each squash with as much filling as possible. Top with squash lid and bake for 15-20 minutes, until squash is tender.
- If you have remaining filling, use it to make a breakfast burrito with eggs tomorrow morning!
Om nom nom. Looks great!
writes Beth RomanAnd I love patty pan squash!!! So tiny and makes you feel like a giant ;)
Making people feel like giants is pretty much my number one priority in life.
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