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Baked patty pan squash by Nikki Legon

Baked patty pan squash by Nikki Legon

Baked patty pan squash...

 

 

shutterstock 112485560

SERVES 6

 

6 medium patty pans

2 carrots, peeled and very finely chopped

2 shallots, very finely chopped

2 garlic cloves, crushed

6 mushrooms, chopped

300g minced beef, chicken or pork (optional)

2 tomatoes, peeled with seeds removed, chopped very finely

salt and pepper to taste

Preheat the oven to 180°C

 

 

 

METHOD

Trim the squash and cook in a pan of boiling salted water for 5 minutes.

Drain and cool.

Cut off the tops and scoop out the pulp leaving a sturdy shell.

Chop and reserve the pulp.

Sauté the shallots and carrots and cook for 8 minutes.

Add the garlic and mushrooms, cook for a further 5 minutes before adding the meat (omit for vegetarians).

Once the meat is cooked, season well and set aside.

Pour off any excess oil from the pan and add the chopped squash and tomatoes.

Sauté for 1 minute and add to the meat mixture.

Fill the squash shells.

Bake for 30 minutes until golden.