For the third segment of Seared’s Summer Food Series, we’ve got pattypan squash! This gorgeous summer squash is often used as decoration, but it’s more than just a pretty face – it’s delicious. It’s also very healthy and boasts a good amount of vitamins A and C, copper, iron, magnesium and niacin.

To prepare pattypan squash, there are a variety of options. One, you can steam them until tender (about 5 minutes), and then serve with butter. Or, peel, cut in half, and roast them in the oven at 425 degrees until tender (about 13 minutes). They go great with strong flavours, because they have such a delicate flavour, so toss them in some olive oil (after steaming or before roasting) with garlic, ginger, or any other herb that you enjoy. And, my favourite way to prepare pattypans, slice them in half horizontally and sautee in a pan with butter and garlic until browned and tender.

To switch it up a bit, stuff a few pattypan squash! Here’s a delicious recipe adapted from the Food Network (check out the original recipe here).

Stuffed Pattypan Squash
Serves 6

Ingredients
12 medium (about 3 inches wide) pattypan squash
1 tablespoon olive oil
1 onion, diced
1 large clove garlic
1 medium zucchini, halved, inner core discarded, skin diced
¼ cup slivered almonds, toasted and coarsely chopped
3 tablespoons heavy cream
6 sprigs fresh marjoram, stem discarded, leaves finely chopped
½ teaspoon salt
¼ teaspoon black pepper
½ cup grated cheese (Mozzarella, Mexican Manchego or Jack cheese)
Sprigs of marjoram for garnish

Directions
Clean the squash and place in a steamer basket atop simmering water. Partially cover, cook until tender (about 10-15 minutes). Remove from heat and cool for a few minutes (until cool enough to handle).

Cut off the top of the squash (where the stem is), and scoop out the meat so there is enough of a space to hold the filling. Dice the scooped up squash and set aside.

Preheat oven to 375 degrees, and lightly oil a rectangular glass baking dish. In a large pan, heat the olive oil over medium heat. Once hot, sauté the onion until translucent, then add garlic and cook for another minute. Add the zucchini and cook until tender, then add the diced pattypan meat, almonds, cream, salt and pepper, then stir for a few minutes. Remove from heat, then stir in all of the cheese, except for 2 tablespoons. Put the filling inside of each squash, forming a heap on top. Place them in the baking dish, cover loosely with aluminum foil, and bake for about ½ an hour. Uncover, sprinkle with the remaining 2 tablespoons of cheese, and bake for another few minutes until cheese is melted. Serve hot with a sprig of marjoram as garnish.