If You Can Pattypan, I Can Too

pattypan squash

Following in Maids’ complete awe of pattypans, I’ve made some purchases myself. And in the vein of imitation is the sincerest form of flattery, I’ve now started preparing pattypans the same way. And holy crap. When Maids decided on roasting and stuffing her squashes I had no idea how soft and melty it would be.

I’ve been dining alone for the past few days. 80P is taking advantage of his school boy summer and left me to work and cook by myself.

Now, I know that cooking for one doesn’t appeal to everyone; I think it’s a fantastic opportunity. Hell, its become a book. It’s freeing and indulgent and sloppy and selfish. And it’s the three year old in all of us. I want this and I want it now. Luckily for my figure, I happen to crave seasonal vegetables.

Baked Egg Pattypan with Feta and Basil

Lob off the top. Scoop out a bit of the pulp, and oil, salt and pepper a pattypan squash. Because my oven sucks a cock, I had to roast the squash for almost 45 minutes at 400, instead of Maids’ 20 minutes. About half way through I flipped both the top and the scooped out sections. I took the bottom part out once it was very soft and basically edible.

My squash bottom fit perfectly in a ramiken and then I slathered in and around the top a mixture of feta, zucchini pulp (anti-waste), a second of oil, basil, red pepper flakes, salt and pepper and mashed that up until the feta was soft and cohesive. I dropped an egg into the hole and baked it at 400 for another 15 minutes. The whites firmed up and the yolk ran beautifully.

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