Pattypan squash is small & shallow with scalloped edges. This squash is easy to handle because its skin isn’t too thick & cooks relatively quickly.
3-4 pattypan squash
½ tsp salt
½ tsp pepper
1 Tbsp EVOO
3 Tbsp EVOO
1 tsp mustard seeds
Pinch of asafoetida
1 cup red onion, diced
¼ cup lentils, soaked for 10 minutes, then drained
¼ cup water
½ tsp turmeric
1 tsp salt
3 Tbsp ginger purée*
1 Tbsp dried fenugreek leaves
½ tsp chili powder
½ tsp black pepper
¼ cup chopped peanuts
¼ cup cilantro for garnish
- Preheat the oven to 350F. Cut a bit of the bottom off the pattypan squash, so that it rests flat with the scalloped edges at the top. Using a spoon, scoop out the insides & reserve, we will use those later.
- Rub salt, pepper & EVOO on the outside and inside of the squash. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, until they are soft.
- Meanwhile, heat up 3 Tbsp EVOO, pop the mustard seeds & asafoetida. Add the onion & cook 3-4 minutes then the lentils and fry until they have some color.
- Add the reserved squash insides, water, turmeric, salt, ginger purée & fenugreek leaves. Sauté for 3-4 minutes, allowing the water to cook the lentils**.
- Remove from the heat & add the chili, black pepper & chopped peanuts. Stir to combine. Spoon this mixture into your roasted squash so that you have some peaking out of the top. Put the stuffed squash on a greased oven tray and return to the oven for 15-18 minutes, until the squash is browned and a slight crust forms on the filling.
- Garnish with cilantro & enjoy.
*if using grated, add 1-2 Tbsp water.
**Looking for this mixture to be moist, so add more water after this step if it looks dry to you.
ideas / variations
- Pop cumin seeds instead of mustard seeds.
- Try adding 1-2 Tbsp of currants, raisins or chopped apricots for a sweet dimension.
- Stir in half cup of a melting cheese to the filling mixture.