MEMBER RECIPE
Pattypan Sweeties Recipe
By elle7573
Difficulty: Medium |
Total Time:
20 min.
|
Active Time:
|
Makes:
Serves 3-4 as an appetizer/amuse bouche
Pop one and you can’t stop! A little bite of summer in each sweet squash, with a little kick at the end. Note: This recipe is wheat-free, vegetarian, and can be made dairy free (with rice or soy cheese)
INGREDIENTS
- 2 cups patty pan squash
- 3/4 c. quinoa, cooked
- 2 Tbsp. finely diced onion
- 2 oz. shredded pepperjack cheese, plus more to top (can use soy or rice based if necessary)
- 1 tsp. Schultz's dry rub (or other seasoned salt mix, like Old Bay)
- Schultz's Sweet Heat sauce to finish (or other creole-type sauce)
INSTRUCTIONS
- Hollow pattypan squash by removing caps and scooping out with a small melon-baller or tip of a pairing knife. Reserve innards and caps.
- Briefly sweat onion, add cooked quinoa and dry rub. Remove from heat and mix in cheese and innards from squash.
- Stuff hollow pattypans with mixture, pressing down to get as much in each squash as possible. Top with a little remaining cheese and replace caps.
- Place in large glass dish and roast in 350-degree oven until cheese is melted and squash is just turning tender. Alternately, wrap in foil and cook over grill. Finish with a drizzle of Schultz’s sweet heat.
- Great served alongside the typical summer appetizer shrimp cocktail.
Member recipes are not tested by the CHOW food team.
