The sun is high and the days are hot! Summer is glowing everywhere, and if your garden is anything like mine, it's hard to keep up with the goodies that are ripening on the vine. Don't have a garden? I'm sure you've noticed the abundance of new produce at your local stores and farmer's markets! I love the beautiful and delicious items to go around this time of year, and with that, the almost endless amount of recipes that can be created from the farm to table eatables.
I had planted a couple varieties of patty pan squash this year and have found them to be such a fun addition to the garden. All of a sudden I started noticing the star-like saucer shaped squash hanging around in the sunshine, and after harvesting a few, thought they could make lovely center pieces to a dinner plate or a perfect addition to a summertime potluck party.
This recipe combines ingredients that are readily available in the summer and fall months. The saltiness of the bacon combined with the sweetness of the corn is a fabulous match, and you can't go wrong when you melt a little goat cheese on top and sprinkle on a bit of fresh basil.
Stuffed Patty Pan Squash:
Total Cook and Prep Time: 1 hour
Serves 4-6
Ingredients:
4 medium to large patty pan squash
1 cup quinoa, uncooked
1/2 pound bacon
1 large ear of corn
1 large onion
2 oz chevre goat cheese
1 cup shredded white cheddar cheese
1 teaspoon sea salt
1 teaspoon fresh ground pepper
Several teaspoons of olive oil
Basil for garnish
Begin by preheating your oven to 400 degrees. Start cooking the quinoa by adding one cup dried quinoa to two cups water. Cover and place onto stove top on a medium-high heat. One it starts boiling, reduce to low heat and simmer for about 20 minutes until fully cooked.
Once the quinoa is on the stove, cut the patty pans in half lengthwise. Take a spoon and scrape out the seeded center, but don't throw it away! Put the contents into a small bowl and set aside for later to add to the filling.
Slice of a little bit off the bottom of the squash so that they can sit flat once the filling has been added. Rub them down with olive oil, place face down onto a baking dish, and bake in the oven for about ten minutes. Remove and allow to cool.
Next, cook the bacon to your preferred consistency and chop the onion while the bacon is frying.
When the bacon is fully cooked, transfer it to a plate covered with paper towel. Once cooled, chop into small bits. Add the onions to the bacon grease and cook for about three minutes. Mix in the squash seed filling that was set aside and continue cooking for about five more minutes until the ingredients have caramelized. Stir occasionally.
Peel the ear of corn and remove the hairs. Using a sharp knife, slice off the kernels from the cob.
In a large mixing bowl, combine the cooked quinoa, chopped bacon, sauteed onion and squash, corn, salt and pepper. Using a large spoon, fill the patty pans with the quinoa mixture to create large mounds in the center. Top with chevre and grated cheddar. Return to the oven and bake until the cheese is melted and slightly browned.
Serve with chopped basil on top, and if you're feeling fancy, add a drizzle of some balsamic glaze.
Enjoy!
