Bacon & Cheese Stuffed Pattypan Squash
6 pattypan squash
1 pack applewood cured, thick sliced bacon
1 cup diced onion
1 fresh jalapeno, finely diced
2 cups Panko breadcrumbs
1 cup fresh grated Parmesan cheese
salt & pepper to taste
Preheat oven to 350 degrees.
Bring one inch of water to boil in a saucepan, over medium high heat. Add squash, cover and cook for 10 minutes. Drain and slice off the top of the squash. Let cool and then carefully scoop out the center of the squash, reserving all of the meat.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on a paper towel and set aside. Saute onions in bacon drippings, chop squash meat and add to onions, sauteing for 1 minute. Remove from heat and add jalapeno, breadcrumbs, and 1/2 cup of Parmesan. Crumble in bacon. Season with salt & pepper to taste. Stuff each squash and top each with remaining cheese.
Bake for 15 minutes.
Remove from oven, cut in half and drizzle with ranch dressing. Enjoy!
Spiced Pattypan Squash
3-4 pattypan squash, cubed
2 Tbsp olive oil
2 tsp Dizzy Pig Dizzy Dust (coming soon to our store!)
Preheat oven to 375 degrees.
Place cubed pattypan on a baking sheet and toss with olive oil and spice mix to evenly coat. Bake for 20-30 minutes, turning halfway through, until sides begin to turn golden brown.
We tossed ours into a simple salad of romaine, arugula, grilled & spiced shrimp (used Dizzy Pig Tsunami Spin on these). And then made a vinaigrette of equal parts olive oil and white balsamic vinegar.