Pattypan Squash stuffed with tomatoes and goat cheese

Pattypan Squash stuffed with tomatoes and goat cheese

~ 6 small patty pan squash
1 pint grape or cherry tomatoes
1 small onion, preferably Vidalia

1 clove garlic minced

2 TBSP pine nuts
4 oz goat cheese
1 bunch Fresh basil, torn
Extra Virgin Olive oil

Heat the oven to 400 degrees F. Chop the onion, and place on cookie sheet, and drizzle with olive oil. Season with salt and pepper. Roast for 10 minutes.

Add the cherry tomatoes, garlic and pine nuts to the tray, toss well in the seasoned oil, and roast for 10 more minutes.

Meanwhile, cut off the tops of the patty pan squash, then scoop out the seeds with a spoon. Brush the squash with some oil (or drizzle), inside and out, and place in a baking dish.

Take the roasted vegetables out of the oven, and pour everything into a bowl. Crumble in the goat cheese, and then add torn basil leaves.

Stir well. Then spoon the mix into the hollowed squash.

Make sure the squash are well-stuffed with the filling. Then place the lids back on, and bake them in the oven for 20-30 minutes, depending on the size of the squash.


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