I was so excited that I held off grilling the single pattypan squash in my CSA box a couple weeks ago, because the next week yielded a couple more. Finally, I could stuff them. The one problem with stuffing them, though, was that I would have to bake them. I am endeavoring not to use my oven at all this summer, because our A/C can’t compete against the double whammy of summer heat outside and oven heat inside. What to do? Well, the week prior I had roasted some veggies on the grill in a foil packet. Why couldn’t I do the same with stuffed squash? After I stuffed the squash, I drizzled them with olive oil and wrapped them in foil. I arranged the foil so that it could be easily opened over the tops of the squash so that they could be opened for the last few minutes of cooking to let the tops crisp up a little. They turned out beautifully, so I’m sure we’ll experiment with more roasting and baking on the grill this summer.
For the stuffing, I used my basic, vegetarian stuffing recipe. This is delicious and can be used in anything from these squash to mushrooms (which is what I usually stuff with this), peppers, or zucchini. All you have to do is sub the chopped squash with some of the vegetable you are stuffing chopped up.
Grilled Stuffed Pattypan Squash
- 4-5 medium pattypan squash
- extra virgin olive oil
- 1 T butter
- 2 large shallots or a small onion, chopped
- 3 large cloves garlic, minced
- 1/2 tsp crushed red pepper
- 1/2 C white wine
- 10-13 basil leaves, thinly sliced
- 1 handful parsley, chopped
- 3/4 C plain bread crumbs, toasted
- 1/2 C grated parmesan cheese
- 1/4-1/2 C pine nuts, toasted
- sea salt and pepper
First, prepare the squash. Slice a little off the blossom ends of the squash so they will sit flat. Cut off the stem end of the squash, so that you can scoop out the seeds. Remove the seeds and discard, then scoop out some of the flesh, chop it, and set it aside. You want to leave about a 1/4″ of flesh so that the squash will hold its structure after its cooked. You may need to supplement what you’ve scooped out with a small squash chopped up, depending on how meaty your squash are. You’re looking for about a cup of squash.
Next, prepare the stuffing. Heat a skillet over medium high heat. Add a couple tablespoons of olive oil and the butter. When the butter has melted, add the onions, garlic, and red pepper to the pan. Saute until the onion is soft and clear, then add the chopped squash to the pan. Saute for about 5 minutes, until the squash is tender. Add the wine and deglaze the pan, scraping up any stuck bits. Reduce the wine until it is gone, then add the basil and parsley. Stir to wilt the basil. Add bread crumbs and stir to combine and absorb liquid. Mix in the cheese and pine nuts, then season with salt and pepper to taste. Stuff the squash liberally, packing the stuffing down in each one. Mound the stuffing up over the tops a little.
To ready the squash for the grill. tear off pieces of foil that will wrap around the squash, but not too far. You want to be able to open the foil packets easily. Put each squash in the center of the packet, then drizzle with a little olive oil. Seal them up, and grill them for about 15 minutes. Open the packets, and grill for another 3-5 minutes to crisp the stuffing.