Pattypan Squash with Savory Beef and Mushroom Filling
If you love French comfort food and fresh produce, this pattypan squash recipe is for you! Tender beef, morel mushrooms, onions, and carrots, simmered in a wine sauce, then baked inside golden pattypan squash.
Servings: 2 Servings
Calories: 474kcal
Equipment
Ingredients
- 2 slices bacon
- ½ lb chuck beef
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1½ tablespoon all-purpose flour
- 1 small onion (diced)
- ½ cup mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper
- ½ cup red wine
- 1¼ cup beef or chicken broth
- 1½ teaspoon Worcestershire sauce
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 2 small carrots (chopped)
- 2 6" pattypan squash
- 2 teaspoon olive oil
Instructions
- Using a pairing knife, slice the top off both pattypan squash, then use a large spoon to remove the seeds and stringy flesh.
- In a medium saucepan, fry bacon until crisp, then remove and chop into small pieces. Cube beef into 1" pieces, then season with salt, black pepper, and sprinkle with flour; sear in bacon grease.
- Add chopped bacon and diced onion, and sauté until caramelized. Then add chopped mushrooms and minced garlic. Sauté for a few more minutes. Next, add tomato paste, smoked paprika, and crushed red pepper. Sauté for one more minute.
- Deglaze pan with wine, then add broth, Worcestershire sauce, rosemary, and thyme. Bring to a gentle boil, then cover, and simmer on the lowest setting for 30 minutes.
- Stir chopped carrot into beef mixture, then divide between the two squash and cover with lids. Place on a foil-lined tray, then spray the outside of the pattypan squash with a light coat of olive oil and bake in a preheated 375°F oven for one hour.
Notes
- It's best to harvest pattypan squash when they're about the size of your palm. This recipe, however, calls for larger ones, approximately 6" to 7" in circumference. This makes them easier to stuff.
- If you prefer your carrots tender, sauté them with the other vegetables first, instead of adding them before the pattypan squash gets baked.
- Store leftovers in the refrigerator for up to 5 days.
- Reheat in the microwave for one to two minutes.
Nutrition
Serving: 1Serving | Calories: 474kcal | Carbohydrates: 21g | Protein: 29g | Fat: 27g | Cholesterol: 96mg | Sodium: 1535mg | Fiber: 4g | Sugar: 7g
