Pattypan squash stuffed with corn and feta

August 16, 2006

Serves 4 as a side dish

Unsalted butter (for the pan) 8 small to medium pattypan squash Kernels from 4 small ears of corn (about 2 cups) 2 eggs 1 teaspoon milk 2 scallions (green part only), chopped 3/4 cup crumbled feta cheese Salt and pepper, to taste 1. Set the oven at 375 degrees. Butter a 9-by-13-inch baking dish.

2. Cut the stem end off of each squash and remove and discard the inner flesh, leaving a 1/2-inch shell. Sprinkle the insides with salt and pepper; set aside.

3. In a food processor, blend 1 cup of the corn with the eggs and milk to make a chunky mixture. Transfer to a bowl. Fold in the remaining corn, scallions, 1/2 cup of the cheese, and salt and pepper. The mixture will be runny.

4. Fill the pattypans with the corn mixture. Sprinkle the remaining cheese over the top and set in the baking dish.

5. Cover the dish with foil, shiny side down, and bake the squashes for about 35 minutes or until they are tender and the corn mixture is set. Let the squashes sit for 5 minutes before serving. -- Leigh Belanger