| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.
- Trim the woody ends and halve the squash 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 side 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, about 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 271 |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 479 mg |
| Serving Size | 1 of 4 servings |
| Calories | 271 |
| Total Fat | 18 g |
| Saturated Fat | 2 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 479 mg |
Reviews
Awesome summer recipe! Subbed fava beans for limas, cippolini onion for shallot, and broiled the stuffed squash for a minute with a little butter on top at the end
This was delicious. I couldn’t find canned lima beans so I subbed red kidney beans. I think mine might have needed 5 more minutes or so in the oven, they were a little crunchy. I made them early in the morning (it’s too hot for the oven otherwise) and served them later with a poached egg on top for a light meal. Cold, room temperature, or hot: these are wonderful. I think I’ll try them with pine nuts instead next time.
My wife and I loved this recipe even though my wife is not a big lima bean fan. Will definately become something that we make again.
I just made this recipe and was very pleasantly surprised with the results. I loved the added texture the pecans added. I made a few changes. I grilled the corn, and I added shelled edamame instead of lima beans. I joined a local CSA this summer, and received a good bounty of pattypan squash. I will definitely make this again.
Love this recipe! It has become a summer staple. It’s also very versatile. I’ve used regular summer squash (biggish ones, so I could hollow them out instead of patty pans. Sometimes, I don’t even bother with the roasting, I just dice some summer squash (or zucchini, or what-have-you and saute it with the corn and beans, etc., for a fresh, light, summer dinner. Lima beans cooked from scratch are better than canned, which, here in the north, are not too easy to find.
If you do decided to improvise, definitely keep the lima beans or use butter beans. They are so much creamier than other varieties. And, I agree with the other reviewers, fresh thyme is an absolute must!
As a vegetarian, this is definitely a good choice to bring along to a cookout or potluck. It tastes great even at room temp, it looks impressive, it can serve as a full meal in case all the other food there is made of beef and bacon, and -in my experience- it always goes over well with the omnivore crowd too! Thanks AB!!!
If you do decided to improvise, definitely keep the lima beans or use butter beans. They are so much creamier than other varieties. And, I agree with the other reviewers, fresh thyme is an absolute must!
As a vegetarian, this is definitely a good choice to bring along to a cookout or potluck. It tastes great even at room temp, it looks impressive, it can serve as a full meal in case all the other food there is made of beef and bacon, and -in my experience- it always goes over well with the omnivore crowd too! Thanks AB!!!
Very good. Used mushrooms from can instead of lima beans. Had to cook larger pieces an extra 10 min until soft. Used as main dish. Was a great vegan dish.
I loved this recipe, and found the video so helpful. I just wished I had bought more of everything – squash and corn. By the time I got back to the farm market, the pattypans were pretty well over.
This dish has color, texture, and flavors. Mmmmm. More next summer…
This dish has color, texture, and flavors. Mmmmm. More next summer…
Had to improvise a bit: onion subbed for shallot and didn’t use lima beans, really good flavour in a hurry!
I watched this show because of my garden and the local farmers market. I’ve always wanted new recipes for squash and now have one. Very tasty dish. Really needed the fresh herbs to make it special. Thanks alot. Would recommend another show with more recipes.