1/2 teaspoon fresh thyme leaves or quarter teaspoon dried
Freshly ground black pepper to taste
1 large egg
2 tablespoons grated cheese of your choice
Preheat oven to 350 degrees.
Rinse the pattypans to clean. Plop them into a pot of boiling water. Boil for 7 to 8 minutes, until softened but still firm enough to hold their shape once the insides have been scooped out. Remove from pot and rinse with cold water. Cut a lid from the stem end of each squash. Carefully scoop out the seeds and stringy stuff from the inside of the squash, using an iced tea spoon or baby spoon.
Sprinkle the inside of each pattypan with salt. Brush outside of squash with olive oil. Place both squash in shallow baking dish.
Cook potatoes in boiling water until soft. Place cooked, drained potatoes in large bowl. Mash with potato masher. Mix in onion, thyme, pepper, egg and cheese. Divide potato mixture between the two squash, mounding a generous amount on top.
Bake for 45 minutes or until the potatoes are a little puffy and golden brown.
Pattypans are a very cute squash that can be white, yellow or green. They have a scalloped top rim. They’re shape makes them perfect for stuffing.