Overstuffed Pattypan Squash
ACTIVE TIME: 30 minutes
TOTAL TIME: 45 minutes
Yield: 4 servings
- 4 (6-ounce) pattypan squash
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 large shallot, diced
- 1 clove garlic, minced
- 1/2 cup fresh corn kernels, about 1 ear
- 1/2 cup cooked lima beans
- 2 ounces toasted pecans, chopped
- 1 tablespoon chopped fresh thyme leaves
Heat oven to 400ºF. Put a half-sheet pan in the oven to heat for 15 minutes.
Trim the woody ends off the squash and cut in half crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut-side down, onto the preheated pan and roast until the squash is tender and the flesh is browned, about 15 minutes. Transfer the squash to a serving platter and set aside.
Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast-iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers, add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.