Does anyone know a good recipe for patty pan squash?

This is SO good!!!!

CREAMED PATTY PAN

Trim ends of 2 pounds fresh patty pan or other summer squash. Scrub and shred coarsely using the largest holes of your grater (you should have about 8 cups). Using a 10-inch or larger frying pan with a tight-fitting lid, combine 4 tablespoons (1/8 pound) butter, 2 tablespoons water, 1/8 teaspoon pepper, 1/2 teaspoon salt, 1/2 teaspoon basil leaves, and 1 small clove garlic, minced or mashed.

Place on high heat, mix in the squash, cover, and cook until the squash is just tender, about 5 minutes. Take cover off the last minute or two, if necessary, to evaporated most of the liquid.

Meanwhile, mix 1 cup sour cream with 1 tablespoon flour until smooth; stir into squash. Bring to a boil, stirring until smooth.

The above ways are great to use patty pan squash as a vegetable side dish, but it also makes for a good dessert or sweet side bread!

3/4 C sugar

1 egg

1/2 C flour

1 teaspoon baking powder

1/4 C nuts or choice (I like pecan)

1 teaspoon salt

1Cup pp squash

1 teaspoon vanilla

Beat egg & sugar, add rest of ingredients. Put in a greased 8" pie pan and bake 350 degrees for around 30 minutes or until done. Serve with ice or whipped cream - or butter! Freezes well and makes a nice gift. Also can bake in a bread pan instead - adjust cooking time.

Stuffed Pattypan Squash

16 tiny pattypan squash (about 1 1/2 inch in diameter)

1/2 cup soft breadcrumbs (about 3/4 slice of bread)

1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme

1/4 teaspoon salt

2 green onions with tops, finely chopped

1 tablespoon grated parmesan cheese

1. Heat oven to 350.

2. Heat 1 inch water to boiling.

3. Add squash.

4. Cook 6 to 8 minutes or until crisp-tender, drain.

5. Cut off stem ends.

6. Hollow out squash; reserve squash shells.

7. Chop squash meat finely.

8. Mix squash and remaining ingredients except cheese.

9. Spoon 1 heaping tsp filling into each squash shell.

10. Sprinkle with cheese.

11. Place in ungreased square pan.

12. 9 X 2 X 2 inches.

13. Bake uncovered 10 to 12 minutes.

14. Microwave Directions: Place squash and 2 Tbsp water in square microwavable dish, 8 X 8 X 2 inches.

15. Cover tightly and microwave on high 3 to 5 minutes or until crisp-tender; drain.

16. Hollow out and fill squash shells as directed.

17. Place in square dish.

18. Cover tightly and microwave 2 to 3 minutes or til hot.

19. *8small pattypan squash (about 2 1/2 inches in diameter) can be substituted for the tiny squahs.

20. Spoon 1 heaping Tbsp filling into each squash shell.

I really like squash

STUFFED PATTY PAN SQUASH

6 med. patty pan squash

2 eggs, beaten

1 (7 oz.) can whole kernel corn, drained

1 (2 oz.) jar pimento, drained

Cherry tomatoes

Fresh parsley sprigs

1 tbsp. chopped green onions

1 tsp. seasoned salt

1/4 tsp. white pepper

1/2 c. (2 oz.) shredded sharp process American cheese

Wash squash. Drop in boiling salted water; reduce heat and cook covered, 15 minutes or until tender, but firm. Drain and allow to cool.

Place squash, flat side down, on a smooth surface; scoop out pulp, leaving a 1/4 inch shell. Chop pulp.

Combine pulp, corn, pimento, green onions, salt and pepper; mix well. Spoon stuffing into shells. Place squash in a shallow baking pan, put enough water to cover bottom of pan.

Bake at 350 degrees for 25 minutes. Remove from oven, sprinkle cheese over squash. Bake 5 minutes or until cheese melts. garnish platter with tomatoes and parsley.

GRILLED PATTY PAN SQUASH

4 medium sized patty pan squash

olive oil with onion and garlic powder

Cut squash length wise and remove seeds. Wash throughly in cold water and pat dry.

Pour 1/4 cup olive oil into a cup and add 1/4 tsp garlic and 1/4 tsp onion powder. You can add other spices to the oil if desired.

Note: Rosemary, oregano, sweet marjoran, fresh basil, red pepper flakes, salt and pepper, parsley are good suggestions.

Pre-heat BBQ to 400°F.

Brush squash on one side with olive oil mixture and place face down on grill.

Cover for 6 to 10 minutes then brush top of squash with olive oil, turn over and cover again.

Repeat this process until squash is golden brown on both sides.

Serve hot with bowl side upwards. Can be sprinkled with cheese of your choice.