Patty pan squash, with its charming, saucer-like shape and delicate flavor, is a delightful addition to any autumn meal. This versatile squash lends itself beautifully to casseroles, offering a unique twist on traditional comfort food. Whether you're a seasoned cook or a kitchen novice, these patty pan squash casserole recipes will inspire you to create a heartwarming and flavorful dish your family will adore.
Understanding the Patty Pan Squash
Before we dive into the recipes, let's briefly explore the patty pan squash itself. Also known as scallop squash, this summer squash boasts a mild, slightly sweet flavor that pairs well with a variety of herbs, cheeses, and spices. Its unique shape makes it visually appealing, adding a touch of elegance to any casserole. Choosing patty pan squash that feels firm and heavy for its size indicates freshness and optimal flavor.
Simple and Savory Patty Pan Squash Casserole
This recipe is a perfect starting point for those new to preparing patty pan squash casseroles. It focuses on highlighting the squash's natural sweetness with simple, complementary flavors.
Ingredients:
- 2 lbs patty pan squash, halved and seeded
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 2 large eggs, lightly beaten
- Salt and pepper to taste
- Fresh thyme sprigs (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- Toss the halved squash with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- While the squash is roasting, sauté the onion and garlic in a separate pan until softened.
- Once the squash is cooked, gently scoop out the flesh and combine it with the onion and garlic mixture.
- Stir in the eggs and cheddar cheese.
- Transfer the mixture to a greased casserole dish.
- Top with breadcrumbs and fresh thyme sprigs (if using).
- Bake for another 20-25 minutes, or until golden brown and bubbly.
Creamy Mushroom and Patty Pan Squash Casserole
For a more decadent and flavorful casserole, this recipe incorporates earthy mushrooms and a creamy sauce.
Ingredients:
- 1.5 lbs patty pan squash, thinly sliced
- 8 oz cremini mushrooms, sliced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter
- 1 tbsp all-purpose flour
- 1/4 tsp nutmeg
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté the mushrooms in butter until softened.
- In the same pan, whisk in the flour and cook for 1 minute.
- Gradually whisk in the heavy cream, stirring until the sauce thickens.
- Stir in the Parmesan cheese, nutmeg, salt, and pepper.
- Layer the sliced patty pan squash in a greased casserole dish.
- Pour the mushroom cream sauce over the squash.
- Bake for 30-35 minutes, or until the squash is tender and the sauce is bubbly.
Tips for the Perfect Patty Pan Squash Casserole
- Don't overcook the squash: Overcooked squash can become mushy. Aim for tender but still slightly firm.
- Experiment with herbs and spices: Rosemary, sage, and oregano also pair well with patty pan squash.
- Add protein: Crumbled bacon, sausage, or cooked chicken can be added to either recipe for a heartier casserole.
- Make it vegetarian/vegan: Substitute the heavy cream with coconut cream or cashew cream for a vegan option. Use nutritional yeast for a cheesy flavor.
These patty pan squash casserole recipes are just a starting point. Feel free to get creative and adapt them to your own taste preferences. Enjoy the delicious harvest bounty!
