Last week at the farmer’s market, I did something I’ve never done before.
I bought beets.
I bought them because Laura kept talking about how incredible her roasted beet hummus recipe is. I’ve never been a fan of beets, but I figured, hey, Laura’s smart. I usually trust her cooking judgement, so maybe the hummus is worth making. Friends, it is. I liked the beet hummus so much that I bought beets again this week and made the hummus again. It’s definitely worth adding to your summer menu!
While I was at the farmer’s market, I also picked up some pattypan squashes because I thought that stuffed squash would go nicely with the beet hummus and some flatbread. I’ve stuffed many an overgrown zucchinis and a few larger yellow squashes using a recipe that I adapted from The Joy of Cooking, but I’d never tried stuffing a pattypan squash before. I’m not sure why it never occurred to me. A pattypan squash is the perfect size for one serving, and they’re easy to handle. (When you start cutting up a bigger squash for serving, things can get a bit messy.)
So if you happen to come across a basket of pattypan squashes at your local market, pick them up. And get some beets as well. Stuffed pattypan squash makes a great summer dinner alongside some flatbread and beet hummus!
- 6 pattypan squashes
- 2 tsp. olive oil
- one medium onion, chopped
- 2 garlic cloves, minced
- 1 egg
- 1/2 cup grated parmesan
- 1/3 cup panko
- 1 tbs. Italian spices OR 2 tbs. minced fresh herbs: parsley, oregano, basil, and rosemary
- salt and pepper, to taste
- Preheat the oven to 400 F. Slice off the tops of the squashes far enough down that you can scoop out the insides. Scoop the inside pulp out of each squash, leaving the shells about 3/8 inch thick. Chop the pulp and the sliced-off squash tops, and place the chopped squash in a medium bowl.
- In a medium skillet, saute the chopped onion until translucent. Add the chopped garlic and saute for two more minutes. Let the onion mixture cool slightly, then add it to the bowl with the squash pulp. Stir in the egg, parmesan, panko, herbs, and salt and pepper. Scoop the mixture back into each of the squash shells.
- Arrange the shells in a 9x9 baking dish, and add enough water to the bottom of the dish so that it comes 1/8 inch up the sides of the shells. Bake for 25 minutes, or until the squash shells are tender and the tops are browned.