Stuffed Patty Pan Squash
I came across this curious looking squash at a fruit and vegetables shop in Paola and it immediately caught my attention. I asked what it was and found out that it’s called a Patty Pan squash and that it comes from the ‘white type’ of the squash family. Since I have never come across such a thing, I had to buy it!
As it happened to be, I wasn’t the only one who had never seen this squash before but even all my friends and family members had never come across it. It seems to be a new introduction to us Maltese, and its origin is still not clear.
It’s unique flying saucer/ flower shape already makes it a special dish in itself. You would really surprise your family members by presenting them with this squash in meal times, and I’m sure everyone one would be interested to try it out.
My Opinion: this squash has a mild and light flavour, the taste is similar to zucchini but with a light orange squash taste. I really enjoyed it accompanied with the stuffing ingredients used in the following recipe. You need to know that there is a small amount of squash as it has a seeds inside, though it’s worth trying it out.
- 1 patty pan squash
- 1 small leek, thinly sliced
- 1 clove garlic, finely chopped
- handful of fresh spinach
- handful of raw pistachios
- handful of raisins
- 40g feta cheese
- Start by cutting the top part of the patty pan (the cap). Place both parts on a baking paper. Make sure that the outer shell is facing up so that the inside does not get burnt. Place under the grill for around 20 minutes at 190 degrees Celsius.
- When ready remove from the oven and let cool. Use a tea spoon to scoop out the flesh. Discard the seeds any any excess water, then chop patty pan flesh into small pieces and set aside.
- Warm up a sauce pan and saute the leek with some good olive oil (Put the olive oil at the same time with the leek, after the pan has already turned hot, to avoid burning the olive oil).
- After 1 minute add in the patty pan squash, pistachios, garlic and raisins.
- Saute for a further 3 minutes, then add the spinach, mix and add crumbled feta cheese. Switch off the heat immediately after adding the cheese. The heat will continue to wilt the spinach even after it’s switched off.
- Stuff the patty pan with the prepared filling and bake for a further 10 minutes. Serve with the cap/ top part of the squash partly opened to allow for the steam to escape.
- Enjoy warm.
