Summer patty pan squash filled with aubergine & date filling with kolhrabi & carrot slaw
Just some of the produce we were able to pick from the garden. Leaves you very satisfied, that you can go to the garden and grab something, then make good use of it in the kitchen, regardless of the quantity, we even get to use the wonky carrots, they hide just behind the squash & blackcurrants in the photo.
There has been a glut of patty pan squash, hench the sharing off this recipe, plus I successfully spiralized some to have with a veggie Bolognese. Another quick way to enjoy them is to slice them up and sauté in a pan with some garlic & olive oil, then finished off with some shredded mint, served on toasted sourdough, with a dollop of creamy Greek yogurt. 😋
They are a little sweeter when picked smaller, but the larger ones make for a terrific way to pack in some of your favourite fillings. Hope this gives you some inspiration, if you are lucky to get your hands on this variety of summer squash.
Patty pan squash, aubergine & date filling, kohlrabi slaw
Having grown these little saucer shaped veg on a number of occasions, I have never seemed to get them to the size where I could stuff them, but after a recent camping trip & a spell of glorious hot weather, we returned to discover that they had reached a perfect size for stuffing. This is a quick and easy recipe with a earthy kohlrabi slaw on the side. Enjoy
- 2 x yellow patty-pan (approx. 320g each or bigger)
- ½ x Aubergine cut into small dice
- ½ x Medium red onion finely diced
- 2 x Cloves of garlic chopped
- 50g Cherry tomatoes cut in half
- 40g Chopped dried dates
- ½ x Teaspoon smoked paprika
- 4 x Tablespoon olive oil
- Approx. six basil leaves finely shredded
- 2 x small knobs of butter, approx. rounded teaspoon.
- Few saving of parmesan or feta cheese (optional)
- Heat a medium frying pan with 2 x tbsp of the olive oil and fry the aubergine until golden brown. Drain onto kitchen paper towel.
- Pre-heat oven to 180c/gas 4. Taking the squash, trim off the bottom end a little so it sits flat. Then slice of the stalk end, just enough to scoop the flesh out. A dessert spoon is perfect for this, take care not to break completely through the skin.
- Place the squash on a baking tray and season with salt & pepper, sprinkle with 1 x tbsp olive oil and place a knob of butter is each cavity. Omit this if you are aiming for it to be completely plant based.
- Bake in the oven for 15 minutes @ 180c gas 4. Remove when finished.
- Make the rest of the filling by sautéing the onions in 1 x tbsp olive oil over a medium heat for 1 minute, then adding in the garlic, tomatoes, smoked paprika, dates and basil and continue frying on a gently heat, for a further 2-3 minutes, stirring occasionally.
- Remove from the heat and stir through the aubergine.
- Divide the filling between the two squashes, top with 3-4 shavings of parmesan or a few pieces of feta. Place back in the oven for further 10-15 minutes.
Kohlrabi & carrot slaw
- ½ x medium kohlrabi shredded and squeezed in the cups of your hands to remove excess water.
- 1 x medium carrot shredded
- ¼ x White cabbage finely shredded
- ½ x red onion finely sliced
- Zest & juice of half a lemon
- Grind of salt & pepper to taste
- Drizzle of a good quality balsamic vinegar –
- Blend all the ingredients, massage through the lemon zest and juice, along with a good grind of salt and pepper.
- Place in a bowl, when ready to serve, drizzle with balsamic vinegar.
I used the spiralized squash with a veggie bolognese, would also be great as a salad with some shredded red onions, sweet pepper, summer shredded cabbage & spring onions, all tossed in a toasted sesame oil, soy, ginger and honey dressing.