August plot to plate: stuffed patty-pan scallop squash

Plot 51 Stuffed patty-pan scallop squashInspired by last weekend’s Streatham Food Festival and the Sarah Moore Supper Club, the August plot to plate is stuffed patty-pan scallop squash (oyster mushrooms, feta, garlic, chilli and pine nuts).

Plot 51 Patty-pan scallop squash

Patty-pan squash is a summer squash (species Cucurbita pepo) notable for its small size, round and shallow shape, and scalloped edges. Patty-pan comes in yellow, green, and white varieties.

Plot 51 Patty-pan scallop squash

The squash is most tender when relatively immature; it is generally served when it is no more than 5-8cm in diameter. A good source of magnesium, niacin, and vitamins A and C.

Stuffed patty-pan squash

Serves 2

2 patty pan squash
Olive oil
1 large onion, chopped
3 cloves garlic, chopped
1/4 tsp chilli flakes
1 tsp fennel seeds
8 oyster mushrooms, diced
Handful of parsley, chopped
Half a packet of feta cheese
Handful of pine nuts, toasted
2 tbsp breadcrumbs
Few sundried tomatoes
Salt and  black pepper, seasoning.
Cut off the stalk end and scoop out the pith, pips and discard. Hollow out the flesh, reserve for later. Heat olive oil and fry the chopped onion until soft.  Add the garlic, chili and fennel seed, the chopped squash flesh, diced mushrooms and fry until it soft. Add the chopped feta, sundried tomatoes, chopped parsley, breadcrumbs, pine nuts and season well. Place into the hollowed squash, place on a baking sheet and into a preheated oven (220C) for 45 minutes. Turn down the oven to about 190C after 10 minutes. Serve with a tomato sauce and some green salad.
A recipe by Sarah Moore, dedicated to providing delicious and visually enticing food with ethical values and minimal environmental impact.

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