Serves 6

  • pattypan squash
  • cups roughly chopped kale
  • tablespoon olive oil
  • 1/3 cup chicken broth
  • 2cups corn, fresh or frozen
  • 1/3cup diced white onion
  • 1tablespoon minced garlic
  • 1/2teaspoon salt
  • 1/8teaspoon black pepper
  • 1cup grated Cotija cheese 
  • 1/4cup basil
  • Oil or cooking spray for the pan
  1. Preheat oven to 350º F. Chop kale and place in a pan with olive oil and vegetable broth and cook over medium-high heat until all of the liquid is absorbed (about 8 minutes). Once cooked, set aside.
  2. While kale is cooking, prep pattypan squash by cutting the stems off top and bottom, removing as little of flesh of the squash as possible. Then scoop out seedy center of each squash, leaving a cup to place stuffing into.
  3. To prepare stuffing, mix together kale, corn, white onion, garlic, salt, pepper and 1 C of cotija cheese in bowl.
  4. Lightly grease a large casserole dish with olive oil or cooking spray and place pattypan in the dish, cup side up. To stuff pattypan squash, squeeze together a ball of stuffing in your hands (as if you are making a snowball), and place into one pattypan cup. Stuffing balls will be about the size of medium ice cream scoop. Continue doing this until all pattypans are filled.
  5. Bake at 350º F for 35-45 minutes. Cooking for a shorter amount of time will yield a firmer squash and cooking for 45 minutes will result in a softer squash.
  6. Once cooked, remove pattypans from oven and sprinkle with cotija cheese and basil.