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Momosita’s Scallop Squash (Patty Pan) Gratin

The first time I saw patty pan squash, I was completely mystified. Their flying-saucer shape, delicate skin, and pale green hue made them look like something from another planet. My grandmother, a seasoned gardener, simply chuckled and said, “Those are just summer sunshine in a bowl!” She then proceeded to transform them into a gratin bursting with sweet corn, fragrant herbs, and a hint of Parmesan – a dish that, to this day, reminds me of warm summer evenings and the boundless generosity of her garden. This recipe, inspired by that cherished memory, captures the essence of simple, seasonal flavors elevated by a touch of comforting richness.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Yield: 4 stuffed squash
Dietary Type: Vegetarian (Can be made Gluten-Free by using Gluten-Free Breadcrumbs)

Ingredients

12 small scallop squash (patty pan)
2 tablespoons butter
1 small onion, diced
1 garlic clove, minced
¾ cup sweet corn (fresh or frozen)
⅛ teaspoon paprika
1 pinch sugar
Salt and pepper (or garlic salt) to taste
Handful of chopped cherry tomatoes (the sweeter, the better)
¾ cup breadcrumbs (plain, Italian, or gluten-free)
2 eggs
¼ teaspoon oregano
¼ teaspoon basil
¼ cup Parmesan cheese, grated

Equipment Needed

Large pot
Small casserole dish
Medium bowl
Skillet
Melon baller or sharp teaspoon
Measuring cups and spoons

Instructions

Preheat your oven to 350 degrees F (175 degrees C).
Prepare the squash: Carefully cut off the tops of each scallop squash. Using a melon baller or a sharp teaspoon, gently scoop out the insides of the squash, leaving about ¼ inch of the flesh intact. Reserve the scooped-out squash pulp for another use (it’s delicious in soups or frittatas!) and set the squash tops aside.
Blanch the squash: In a large pot, bring a sufficient amount of water to a boil so that it covers the squash. Place the squash bottoms into the boiling water and cook, covered, for exactly 2 minutes. This brief blanching helps to soften the squash slightly, making it easier to eat.
Arrange the squash: Drain the squash bottoms thoroughly and line the bottom of a small casserole dish with them. This will create individual “bowls” for the filling.
Sauté the aromatics: In a skillet over medium heat, melt the butter. Add the diced onion and minced garlic and sauté for about 2 minutes, or until the onion is softened and translucent. Be careful not to brown the garlic, as it can become bitter.
Cook the corn: Add the sweet corn to the skillet with the onion and garlic. Continue cooking for another few minutes, until the corn is heated through and slightly softened.
Season the vegetables: Season the corn mixture with salt, pepper (or garlic salt), paprika, and a pinch of sugar. The sugar helps to enhance the natural sweetness of the corn and tomatoes. Stir to combine and remove from heat.
Prepare the filling: In a medium bowl, combine the chopped cherry tomatoes, breadcrumbs, eggs, oregano, and basil. Mix well until everything is evenly distributed.
Combine the filling: Add the sautéed vegetable mixture to the breadcrumb mixture. Gently mix everything together until just combined. Avoid overmixing, as this can make the filling tough.
Stuff the squash: Spoon the filling generously over the tops of the squash bottoms, mounding it slightly. Don’t worry if the filling overflows a bit; it will settle down during baking.
Add the cheese: Sprinkle the grated Parmesan cheese evenly over the top of each stuffed squash. The Parmesan will melt and create a golden-brown, cheesy crust.
Replace the squash tops: Gently replace the squash tops on each of the stuffed squash. This helps to keep the filling moist and adds a charming touch to the presentation.
Bake the gratin: Bake in the preheated oven for 30 minutes, or until the squash is tender and the filling is heated through and golden brown. A knife inserted into the squash should meet little resistance.
Cool slightly: Remove from the oven and let the gratin cool for a few minutes before serving. This allows the filling to set slightly and makes it easier to handle.

Expert Tips & Tricks

Squash Selection: Choose small, firm scallop squash that are similar in size for even cooking. Avoid squash with blemishes or soft spots.
Breadcrumb Variations: Experiment with different types of breadcrumbs. Italian breadcrumbs add a savory, herby flavor, while panko breadcrumbs create a crispier topping. You can also make your own breadcrumbs by toasting stale bread and pulsing it in a food processor.
Cheese Alternatives: If you don’t have Parmesan cheese, you can substitute another hard, grating cheese like Pecorino Romano or Asiago. For a vegetarian (but not vegan) option, try crumbled feta cheese for a tangy twist.
Spice it Up: Add a pinch of red pepper flakes to the filling for a subtle kick of heat.
Make-Ahead Tip: You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours. Simply stuff the squash and bake just before serving.

Serving & Storage Suggestions

Serve Momosita’s Scallop Squash Gratin warm as a side dish or a light vegetarian main course. Garnish with a sprig of fresh basil or parsley for a pop of color. These also make a lovely presentation on a buffet.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350 degrees F (175 degrees C) until warmed through, or microwave in short intervals until heated. Be careful not to overcook, as the squash can become mushy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	285 kcal	N/A
Total Fat	12 g	18%
Saturated Fat	6 g	29%
Cholesterol	127 mg	42%
Sodium	332 mg	13%
Total Carbohydrate	35 g	11%
Dietary Fiber	6 g	23%
Sugars	11 g	N/A
Protein	14 g	28%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan Option: Omit the eggs and Parmesan cheese. Use a plant-based milk substitute (such as almond or oat milk) to moisten the breadcrumbs. Nutritional yeast can be used in place of parmesan.
Gluten-Free: Use gluten-free breadcrumbs. Ensure all other ingredients are also gluten-free.
Herb Variations: Experiment with different herbs such as thyme, rosemary, or chives.
Vegetable Additions: Add other vegetables to the filling, such as diced zucchini, bell peppers, or mushrooms.
Seasonal Adaptation: In the fall, substitute butternut squash puree for some of the breadcrumbs and add a pinch of cinnamon or nutmeg for a warm, autumnal flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn instead of fresh?
A: Yes, frozen corn works perfectly well. Be sure to thaw it completely before adding it to the skillet.

Q: What if I don’t have scallop squash?
A: You can substitute another type of summer squash, such as zucchini or yellow squash. Simply dice the squash and add it to the filling mixture.

Q: Can I make this ahead of time?
A: Yes, you can prepare the filling and stuff the squash up to 24 hours in advance. Store in the refrigerator and bake just before serving.

Q: The filling seems a bit dry. What should I do?
A: Add a splash of milk (dairy or non-dairy) or an extra egg to moisten the filling.

Q: Can I freeze the leftovers?
A: While you can freeze the leftovers, the texture of the squash may change slightly upon thawing. It’s best to enjoy the gratin fresh or within a few days.

Final Thoughts

Momosita’s Scallop Squash Gratin is more than just a recipe; it’s a celebration of seasonal flavors, simple ingredients, and the joy of sharing good food with loved ones. I encourage you to try this recipe and adapt it to your own tastes and preferences. Don’t be afraid to experiment with different herbs, cheeses, or vegetables. And most importantly, have fun in the kitchen! This dish pairs beautifully with a crisp white wine or a refreshing summer salad. I hope you enjoy making and eating this as much as I do! Share your feedback and creations – I can’t wait to see what you come up with!

Momosita’s Scallop Squash (Patty Pan) Gratin Recipe