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Friday, September 4, 2009

wishing for an indian summer but settling for stuffed pattypan squash instead

if there were ever an appropriate time for me to begrudge autumn and the coming cold, it would be now. right when the day begins with just a bite of crisp coolness, a stark contrast to just the previous week, when the hazy heat pressed down on us mercilessly. it was like a flip of a switch, all of a sudden it got cold. and while the rest of my peers are rejoicing in the break in high temperatures, i lament over the loss of it. i suppose that the beauty of spring and autumn is the brutal extremes of winter and summer. somehow this thought still does not make me feel better about the rushing cool breeze that carries the hint of something mildly sinister throughout my abode.

when i inherited another pattypan squash this week, i decided to forgo the soup and stuff it instead. what with the chorizo i used and baking it in the oven to complete the cooking process, the end result presented something quite autumn-like. reddish-orange, warm and toasty, something hearty to dig into on a cool night, which is becoming quite common place now that september has crept in. i am still crossing my fingers for an indian summer tho.

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Stuffed Pattypan Squash

1 pattypan, i'd say it was about 2lbs
1 spanish chorizo
1/2 cup day old cooked rice
1/2 medium onion, diced
1 clove of garlic, finely diced
1 tomato, rough chopped

first soften the pattypan by baking it for about 40-45 minutes at 375*. cut off top and gut it of seeds. i didn't want to make it completely hallow because the entire pattypan, skin included, is edible. (so be sure to clean the squash completely) note, you should season inside of squash with salt. i forgot and it was kinda bland.

meanwhile, to make the stuffing, cook the chorizo in pan, grounding it. add in the garlic and onions, sauteeing and mix well together. add in the rice to warm thru, then add in the tomato. all done. stuff squash with mix.

throw back into oven at 350 for another 15-20 minutes, till squash is soft but not mushy. i thought of making a sauce but i was pretty lost with what kind so i ate as was.

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today's song: Jason Mraz, You and I Both



6 comments:

  1. Thank you for dropping by my blog.
    You have some really great recipes here. I will definitely have to give that ca phe sua da panna cotta a try :)

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  2. lan this is yummers! :) loving the recipe. i like stuffed foods. why do i find them so cute? i think a perverse side of me has this urge to stuff my face like that too, til i can't bloody shut my mouth.x

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  3. The skin is *edible*?

    (Mike guiltily hides his paring knife).

    I mean, I mean, hah! Of course I knew that. Who, who doesn't?

    Being a squashoholic as from this year, I'll have to try this. And I know exactly the chorizo I'll use (courtesy of an Italian delicatessen that has just opened up in town).

    As always, my thanks. :)

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  4. garlicboss, thank you. i hope you try it too!

    thuy, thanks, please please please let me know how your ca phe sua da panna cotta turns out!

    diva, i am the same way. i just want to shove food in my mouth at an alarming rate, all.the.time.

    mike, i didn't know either until someone on twitter told me that everything was edible. i found that i ate everything but the skin, tho i wasn't adverse to consuming it if i had to... please let me know how yours turns out. better yet, blog about it so i can read the possible hilarity, and hopefully, success of it.

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  5. garlicboss, thank you. i hope you try it too!

    thuy, thanks, please please please let me know how your ca phe sua da panna cotta turns out!

    diva, i am the same way. i just want to shove food in my mouth at an alarming rate, all.the.time.

    mike, i didn't know either until someone on twitter told me that everything was edible. i found that i ate everything but the skin, tho i wasn't adverse to consuming it if i had to... please let me know how yours turns out. better yet, blog about it so i can read the possible hilarity, and hopefully, success of it.

    ReplyDelete