22 Jul 2012
Our fantastic neighbors have been setting us up with a nonstop supply of fresh garden veggies. I simply love the anticipation of coming home to find another back sitting on the front stoop and wondering what is inside. Last week, they started to harvest these Patty Pans.
At first, I wasn’t sure what to do with them. They are a squash, but I wasn’t sure if they were more of an acorn squash or a summer squash. I quickly went to work scouring the internet for interesting recipes for Patty Pans. I found what seemed to be a very simple recipe. It suggested cutting off the tops of the Patty Pans, scooping out the seeds, stuffing them with a pre-sauteed mixture of onions, garlic and fresh thyme and topping it off with an egg. I thought it sounded fantastic. A perfectly balanced meal all in one squash.
Then reality set in. The squash took way longer than the recipe called for in the oven to soften up. I added the filling and topped with an egg, which took even longer. Once they were finally ready, we dove in. The tastes didn’t blend together well at all and it turned out that the Patty Pan is actually more like a Summer Squash than an Acorn Squash. It was a terrible disappointment. Luckily, that wonderful neighbor I speak so highly about, brought over two more. I plan on grilling them with some salt, pepper and butter tonight. Simple, easy and a great way to enjoy these beautiful squashes.