Try saying that 3 times fast!
Needless to say today’s photo shoot was a bundle of cuteness! This is maybe one of my favourite recipes yet.
Thank you to those who kindly told me that this is Patty Pan Squash! It arrived in our CSA last week. Word on the street was that I should stuff the squash!
I decided, photographing Patty Pan Squash is the food equivalent to photographing puppies. It is just so fun.
I admit, I was a bit intimidated to cook with them. they are just so dainty and delicate, I didn’t want to ruin them.
The first thing I do with any new veggie is try it raw.
I sliced up a Patty Pan and dug in, skin and all. I was so surprised at the taste. I think I was expecting it to be bitter (with the skin) or really firm (like other squash), but I was delighted to find that it was very mild and very soft. It is very similar to zucchini in taste.
I threw one all chopped up in this salad I posted the other night. It was fabulous!
CSA garlic made an appearance…
Even though my tummy doesn’t like garlic too much, I just had to use some of this fresh CSA garlic in this dish. It would have been a crime not to. I think I also found a way to use garlic that doesn’t bother my stomach (I will tell you about that below).
As suggested by Susan, I lightly cooked the Patty Pan in a large pot with 1 inch of water for about 6-7 minutes. This just softens the squash a bit more and makes it very easy to scoop out the insides. I’m not sure this step is totally necessary though. I think it depends on how firm your PP squash is…
I found a zucchini to use up so I decided to stuff half of it and use the other half in the stuffing. It has been a long time since I made stuffed zucchini!
The stuffing included: 1 large green onion, 1 large carrot, 1/2 a zucchini + [garlic, vegetable bouillon, and creamy tomato infused Short Grain Brown Rice mixture] (below).
Onion, carrot, zucchini processed for 30 seconds…
The other part of the stuffing contained a garlic, vegetable bouillon, and creamy tomato infused Short Grain Brown Rice mixture. It is hands down the best rice I have tasted.
Short Grain Brown Rice is one of the most flavourful rice grains, it has a wonderful and addicting chewy and hearty texture, and it is a super healthy whole grain.
Pretty-in-the-Pan Stuffed Patty Pan Squash
If you can find some Patty Pan Squash you will love this dish, perfect for the summer months! It is extremely flavourful, has a great texture, and is very light. You will not feel loaded down after eating this meal! I purposely made it tonight because I am going for a run later and didn’t want to be weighed down.
Inspired by Susan’s PP Squash Stuffed with Cajun White Beans.
- 10-11 Patty Pan Squash
- 1 zucchini (sliced in half with one half scooped out)
- 1 large carrot
- 1 large green onion stalk (or 1/2 sm. sweet onion will work)
- 1 cup short grain brown rice
- 2 cups (or a bit more if necessary) vegetable bouillon
- 1-2 garlic cloves, poked with a fork
- 3 tbsp (approx) tomato paste
- 1.5 tbsp Earth Balance (or margarine/butter of choice)
- Pinch or two of sea salt
- Freshly Ground black pepper
- Dried or fresh parsley, to garnish
- Freshly ground black pepper, to garnish
Directions: (Please don’t be intimidated by the long directions, I just wanted to be detailed! It was actually very easy and took under 45 minutes start to finish).
1) Take a medium sized pot and bring 2 cups of vegetable bouillon + sea salt + poked garlic cloves to a boil on high. Add 1 cup short grain brown rice and stir well, checking often. Add more bouillon if it gets too dry. After about 10 minutes reduce to medium heat. Cook for about 20-25 more minutes over medium heat. Check it often as it can burn easily. [By ‘infusing’ the garlic in the rice, I was able to add a bit of garlic flavour without actually having the raw garlic in the dish!].
2) While the rice is cooking, take a large pot and fill it with 1-2 inches of water and bring to a boil. Place patty pan squash in the pot and cook for about 7-8 minutes. Remove from heat, drain, and allow to cool.
3) While the above is cooking, prepare the stuffing. yes, you are a multi-tasking goddess for this recipe! Take the carrot, 1/2 a zucchini (plus insides from other half), and green onion and process in a food processor until fine.
4) In a small bowl, mix the sauce for the rice. Take the earth balance in a small bowl and heat until soft. Now mix in the tomato paste until smooth.
5) When the rice is done cooking remove garlic cloves, add the tomato paste + Earth Balance mixture, and stir very well. Taste. Add salt and black pepper if necessary. This rice + tomato mixture BLEW MY MIND. It tasted so good!!! Addicting.
6) Take your cooled squash and chop off the heads and remove the insides carefully with a spoon. Take the flesh that you remove and add it to the processed mixture of carrots, onion, and zucchini.
7) Take the processed mixture (carrots, zucchini, onion + squash insides) and dump it into the rice pot. Stir well and taste for any adjustments you need to make.
8) Stuff the Patty Pan squash with your rice + veggie mixture. Take any remaining leftover rice mixture and scoop it onto the pan around the squash. Bake in the oven at 375F for about 20 minutes. Sprinkle with parsley, serve and enjoy!
Serves about 3.
This rice + tomato paste + Earth Balance + sea salt + fresh ground pepper mixture will blow your taste buds away. It is SO good it hurts.
If you are a cheese lover you could also sprinkle this with cheese before baking! Similar to what I did in this recipe with vegan cheese.
Cooking the rice in vegetable bouillon and garlic makes the rice. It gives it such a wonderful flavour before you even add the sauce!
Pretty in the (Patty) Pan!
After baking for 20 minutes at 375F…
Mmmmm. I don’t think I have ever been so excited to try a new dish!!!
So unbelievably cute.
Hat (head?) less!
I was happy to find that I didn’t need to skin the squash for it to taste wonderful. I loved every part of it.
Needless to say I LOVED this dish. I am so glad I took a leap of faith with this! I hope we get more Patty Pan Squash in this week’s CSA.
Want a chance to win a Healthy Living Summit ticket?
On Thursday, I will be raffling off one HLS ticket for this year’s Healthy Living Summit in Chicago Aug 13-15th! It will be in the form of a Charity raffle at $10 a ticket or 3 tickets for $20. All proceeds will go to the Canadian Cancer Society.
I’m hopefully off later tonight to squeeze in that ‘effortless’ run I dreamed about last night…I was floating over the pavement in my dreams and felt so peaceful. I think the dream was my body’s weird way of relating to Elizabeth’s description of her out of body experience with meditation (in Eat Pray Love), perhaps? =)
See you tomorrow AM for an update on the food photography collage and some ‘NEW VOO’. Wheeee.
Those squashies are too cute!!
Just wondering–do you use an external flash? I’ve been looking into getting one.
Yes we have an external flash and it is amazing. I don’t use flash much in the daytime, but at night time it comes in handy.
I’ll try to find the post I did on the bday equip Eric got me…one sec
ok i couldnt find it, haha, but we have the canon Speedlite 430 EXII external flash. I also use a Canon 50 mm 1.4 macro lens. The camera is a Canon 30D. Hope that helps!
I did not know you had the 1.4 macro!! Jealous! ;)
That lens is on my wishlist!
ooooh I love squash (or ‘squishes’ as I call them) – but I would NEVER have thought to stuff them like that – what a brilliant idea!!!
Wow those look so good. I’ve got to try them myself now!
Those are adorable! I’m not sure I’d have the patience to stuff patty pans – they’re so itty bitty. But, they sure do look good. And, your stuffing recipe sounds delicious.
I’ve never heard of such a veggie! Sounds like a good one though. Squash is good in all forms though.
They are super cute!! I love that you stuffed them, they are like little patty-pan-poppers!! And your pics are gorgeous, you can tell you had fun with that shoot!
Those are too cute. They look delish!
Amazing pictures! This looks great. I love your use of veggies. I’ve been researching vegan eats recently and so your blog is very inspiring to me.
Oh my goodness, those little guys are so cute!
Thanks for all the stuffing info! I am planning to stuff a gorgeous Starburst Squash tomorrow night :)
how cute are those patty pans?!?! i love how you always find ways to make veggies fun and interesting!
Haha I am the same way with patty pan squash, they are SO cute that I almost hate to cook with them, I’d rather just look at them all day ;) But luckily the taste so great too!
only the cutest dish EVER! i love all of their little hats :)
Your PP squashes are so cute!
I’ve gotta try that recipe. :)
Ever notice how so much more BEAUTIFUL healthy food is over non healthy food? This is proof! Put a plate of these beside a plate of fries and let your eyes choose :)
Yes I totally agree!
These look so adorable! I made stuffed squash for the first time last week (except I used zucchini, because I had boatloads from the garden!), and want to do it again! Might have to try this filling. :)
They’re so cute! Those would be great for a dinner party.
Yes they would be awesome at a dinner party!
I’ve heard that de-veining garlic is supposed to make it easier to digest (for people who have issues). Cut each clove length-wise in half and dig out the little light green (or brown) shoot (that would grow into a plant if you let it). When I remember to do this I’ve noticed that it helps with digestion a lot!
Looks like you made great use of your patty pans! I used to reserve short grain brown rice for sushi for the longest time and only ever make medium or long grain, but I’ve recently rediscovered the short grain. The texture is so satisfying!
Those look (almost) too adorable to eat!! I always see those at the grocery store but I’ve never thought of anything to do with them (besides cooing at/taking pictures of them). Thanks for the inspiration!
I would love to try this, but the husband is anti-squash. Too much squash as a child or something…hmm. I wonder how I could sneak it in…
I love Patty Pan Squash! I definitely think it’s the prettiest out of all the squash. Great idea to stuff it!
I had stuffed bell pepper yesterday which were amazing! squash would be super yummy too. Especially in the fall.
Those Patty Pan Squash are so cute! Love them!! :)
Did I miss the part where you mentioned how the garlic bothers your tummy? I’ve been having stomach issues for the longest time, and am really struggling to figure out the culprit(s) so I always find it helpful to hear other tips and advice on the subject!
Everytime I eat garlic I get stomach pains…no fun!
Those look delicious. I love the frosty no bake Glo Cakes. I made my own tonight and they were awesome. I also made the in a jiffy curry chickpea burgers and they were a hit as well. They are my new staple. Thanks for sharing the recipes :)
Ahh I love patty pan squash!! I found some at the farmer’s market just recently and had to Google them ;) I ended up making enchiladas with them, but your stuffed ones are definitely going on the list for next time I find some!
The squashes are indeed very cute and the recipe looks great. :) I love brown rice with veggies, this is perfect.
Squash to puppies, now thats a new one! We made patty pan squash sautéed with olive oil, garlic, and shallots and topped with some lemon zest on Sunday night :)
Those squashes are so cute!!! I don’t think I have ever seen them before in my life! I’m looking forward to seeing how your collage is going to turn out!
mmm, looks so good!
Those are so cute. I’m in the market for a new camera and just saw you comment about your camera. Yours takes really good pics, is it easy to use?
Its easy to use if you use the automatic settings, but when you learn menual/RAW modes it is a ton of info to learn. I still need to take a course myself.
That garlic looks redunculously fresh! The garlic I buy from the store is always wizened and shrivelled. Beautiful dish! And I’m totally trying that rice…I LOVE short grain brown rice.
Beautiful pictures. Could you please give me the CSA vegetables info for Oakville? By the way, the bars that my parents picked up at the market for me on Saturday were wonderful. Unfortunately I have to share with my daughters, so I’m going to need more. See you on Saturday!
The farm I use is Plan B organic farm, they have a website with all the info if you google them. They rock!
See you Sat :)
Love the bright color of the yellow squash. Looks good!
I bought patty pan squashes at the market last week and cooked them up…they were almost buttery in flavor. So good! I must make this recipe….patty pan squash is going on the grocery list!! lol
How cute are the little hats on top the squash? What a great recipe..it would be fun to serve for a baby shower..why I have that thought I don’t know, but I’m going with it!
Those squashes are SO cute :-D If only I could find some near me!
Ahhh these look awesome!! The brown rice definitely sounds as good as it looks. What a delicious summer dinner. They are prettttty adorable!
I like your purdy dishtowel =]
Oh my gosh those are too adorable! Also, that’s the prettiest garlic I’ve ever seen.
I like those type of squashes , you made a good recipe for them.
I am sooo pumped you are auctioning off a ticket for HLS!!! I decided I wanted to go too late, which is a shame because I live about 20 minutes outside of Chicago.
ps: that recipe is ballin’!! (sidenote: i originally typed ballinG, but then realized the G totally kills the sentence. :)
hahaha I dont think anyone has ever called one of my recipes ballin’ before! LOL
bahahaha – I don’t know if I’ve ever even used the word ballin’ outloud before. I’m just a little white girl, you know. When I try to get down with my ghetto self, I end up looking like a fool.
Case in Point: look at above statement I just wrote. Am I fo reeeeaaal foo?
So cute!! I love it!
I bought patty pan squash at the Farmer’s Market a couple of weeks ago, but I never thought of stuffing it. I hope I can get more this weekend. Looks delish!
I already have an HLS ticket, but I’m still excited about your raffle. What a great idea!
Delicious looking squash and amazing photos. yum :)
Omg the squash look ADORABLE! And seriously, what a cute name to boot! Your stuffed creations turned out amazing! Total food porn I say :)
I love how the little squash have “hats” on…so cute!
I love the last pic with the trees in the background. Makes the squashes look like little trolls, hehe.
Beautiful blog post!
lovely pictures, I like yellow vegetables! :)
We also have pumpkin in our garden, but they still are little. We have to wait I think until september to have some pumpkins to eat. We have 10 different kinds of that and we do a menu made with pumpinks (appetizer, first and second course, a soup, dessert (like ice cream,cakes…)). We always spend a good time all together and it taste so delicious, I never can stop to eat until I’m really full! ;)
Yesterday we found strange raspberries in the wood, they are roung, sticky and gummy! And they taste good, sweet and a bit acidulus.
Have a nice day
bye bye from Switzerland
The photos are stunning! The dish looks amazing.
sooo… Tried saying the Patty-Pan part through once.. Epic FAIL — there are some things you just shouldn’t attempt so late in the evening!
Thanks for sharing an awesome recipe on how to use the button squash! Dad is an avid gardener and has squash growing out of his ears, so it is great I have a recipe to use them creatively, or it would be “boiled/steam squash” AGAIN.. :o)
Oh my goodness how adorable!? We have a similar squash here but it’s thinner and wider and instead of yellow it’s nearly white with a greenish tint.
I love to stuff things and this looks positively delightful!