Recipe courtesy of Alton Brown
Show: Good Eats
Episode: Squash Court II
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
30 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 4 (6-ounce) pattypan squash
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 large shallot, diced
  • 1 clove garlic, minced
  • 1/2 cup fresh corn kernels, about 1 ear
  • 1/2 cup cooked lima beans
  • 2 ounces toasted pecans, chopped
  • 1 tablespoon chopped fresh thyme leaves

Directions

Watch how to make this recipe.

Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.

Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes. Transfer the squash to a serving platter and set aside.

Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Butternut Squash and Black Bean Chili

Recipe courtesy of Laura Vitale

Heavenly Sauteed String Beans with Garlic

Recipe courtesy of Patti LaBelle

Roasted Squash with Brown Butter and Cinnamon

Recipe courtesy of Alex Guarnaschelli

Butternut Squash with Quinoa, Spinach and Walnuts

Recipe courtesy of Bobby Deen

Grilled Asparagus with Zucchini and Squash

Recipe courtesy of Michelle Jones

On TV

Extra Virgin

10am | 9c

Extra Virgin

10:30am | 9:30c

Extra Virgin

11am | 10c

Extra Virgin

11:30am | 10:30c

Taco Trip

12pm | 11c

Food Truck Nation

12:30pm | 11:30c

Taco Trip

1pm | 12c

Taco Trip

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c
On Tonight
On Tonight

Burgers, Brew & 'Que

8pm | 7c

Burgers, Brew & 'Que

8:30pm | 7:30c

Burgers, Brew & 'Que

9:30pm | 8:30c

Man v. Food

10pm | 9c

Man v. Food

10:30pm | 9:30c

Man v. Food

11pm | 10c

Man v. Food

11:30pm | 10:30c

Burgers, Brew & 'Que

12:30am | 11:30c

Burgers, Brew & 'Que

1:30am | 12:30c

Man v. Food

2am | 1c

Man v. Food

2:30am | 1:30c

Man v. Food

3am | 2c

Man v. Food

3:30am | 2:30c

So Much Pretty Food Here