Pattypan Squash With Pastitsio Topping |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Perfect side dish for Greek or Italian casseroles. Or use a Mexican cheese like queso ranchero for Mexican night. Ingredients:
6 -8 pattypan squash, depending on size |
3 tablespoons butter |
3 tablespoons flour |
1 1/2 cups milk |
1/8 teaspoon kosher salt |
1 pinch fresh ground pepper |
1 pinch nutmeg |
1/4 cup shredded parmesan cheese |
1 egg, beaten |
Directions:
1. Preheat oven to 350 degrees.
2. PATTYPAN:.
3. Bring pattypan to a boil and cook until tender, about 10 minutes. Drain and set aside.
4. BECHAMEL:.
5. Heat butter over medium heat, stir in flour until smooth and just slightly browned.
6. Add milk a little at a time, stirring to incorporate each addition, then add salt, pepper and nutmeg. Remove from heat.
7. In a small bowl, temper the beaten egg by adding a spoonful of bechamel and stirring, repeating 3-4 times. Then add the egg mixture to the bechamel and stir.
8. PUT TOGETHER:.
9. Using a grapefruit knife, cut the top of the pattypan's off leaving a nice bowl to fill.
10. Remove the stems from the pattypan tops you just cut off, then add the tops to the bechamel sauce and use a potato masher to incorporate.
11. Arrange pattypan's in a 9x9 casserole dish and fill with the bechamel mixture, bake for about 30 minutes or until done.
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