How could we have left these behind at the market? They were just too cute and colorful to resist. Patty pan squash, or flying saucer squash as it is also known, is a summer squash much like zucchini or yellow squash. We loved the shape and color and couldn’t wait to get them home.
We began by slicing the squash in half and then carefully slicing off the knobby bottoms being sure not to slice through to the inside of the squash. Using a small spoon we gently scooped out the seeds.
When the squash were cleaned we dropped them into a pan of salted boiling water for about ten to fifteen minutes, until fork tender.
The insides were then scooped out carefully and placed in a bowl. When scooping we were careful so that we were left with “fillable” squash shells.
The insides were mixed with a touch of salted butter, goats cheese, salt, pepper and thyme.
The squash shells were placed on a foil lined (and sprayed) baking sheet and they were then stuffed with the filling.
We sprinkled the tops with panko and added another small scoop of goats cheese.
The baking sheet was placed in a 350 oven for about 30 minutes.
When the squash are done the goats cheese gets golden and soft. I think we could have put another small dollop of butter on top of the panko flakes to ensure they would also be golden and crumbly….next time!
The mini squash were fun to eat and the perfect size for an appetizer or doubled up to go with a salad.
The squash itself did taste much like summer squash and was light and flavorful due to the addition of herbs and cheese.
Next year we are looking forward to growing these adorable little patty pan squash in our own garden!