Morel-Stuffed Pattypan Squash
From the Simply Organic cookbook, this recipe serves 6. You can substitute mozzarella for cream cheese for a richer flavor, and use any mushrooms you have handy. Enjoy!
6 medium pattypan squash
1 ½ cups vegetable or chicken broth
5 whole peppercorns
1 bay leaf
3 Tablespoons olive oil
½ red onion, finely chopped
4 oz. morel mushrooms, sliced
1 garlic clove, minced
½ cup chopped fresh basil
1 Tablespoon chopped fresh oregano
2 slices bread, torn into small pieces
1 large egg, beaten
4 oz. cream cheese, cut into small cubes
¼ cup grated Romano or Parmesan cheese (about 1 oz.)
Salt and freshly ground black pepper
- Preheat oven to 375°F. Put squash in a large skillet and pour broth over the squash. Add peppercorns, bay leaf, and 1 tablespoon of the oil. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 10 to 15 minutes, or until squash are tender. Remove to a plate. Place a sieve over a medium bowl, strain the cooking liquid and set aside.
- Heat the remaining 2 tablespoon soil in a skillet over medium-high heat. Add the onion and cook for 5 minutes or until soft. Add the mushrooms, garlic, basil, and oregano; transfer to a large bowl. Add the bread, egg, cream cheese, grated cheese; salt and pepper to taste. Moisten with ½ cup of the reserved cooking liquid.
- When the squash are cool enough to handle, cut off the top quarter of each one. Using a spoon, remove and discard the seeds. Place the squash in a baking pan. Fill the cavities of the squash with the mushroom mixture, mounding it on top of the squash, if necessary.
- Pour the remaining cooking liquid into pan. Bake for 20 minutes or until heated through.