Baby Pattypan Squash Gratin / Katie Workman / themom100.com / Photo by Cheyenne Cohen

This Baby Pattypan Squash Gratin is one of the most unusual and pretty vegetable sides I’ve made in a while.  I truly can’t quite remember what prompted the combo—I do remember that I had some chard that was looking less than pert, and therefor had to be used in a cooked preparation.

Patty pan Squash Recipes / Katie Workman / themom100.com / Photo by Cheyenne Cohen

And a cooked preparation that it could sort of blend into.  And I obviously had some baby pattypan squash lying around, which is not one of the vegetables I normally have lying around…but they are so dang cute that they must have jumped into my shopping basket.

Squash is nestled in a beautiful green sauce made with chard, cream, and gruyere cheese for a flavorful and unusual side dish.

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Baby Patty pan Squash Recipes / Katie Workman / themom100.com / Photo by Cheyenne Cohen

And I always have some gruyere-like cheese hanging around, like actual Gruyere or Grand Cru.  So a gratin began manifesting itself in my kitchen.

The chard is made into a puree of sorts with some garlic and olive oil, then blended with some cream and cheese to make a vividly green gratin sauce (speckled with bits of other color from the chard ribs if they were multicolored).  Into a shallow baking pan it goes, a shower of additional cheese is bestowed on the top and the whole thing is baked until the cheese is melted, the whole thing is bubbly and the top has nice toasty brown spots.

Patty pan Squash Casserole / Katie Workman / themom100.com / Photo by Cheyenne Cohen

You can use green or yellow pattypan squash, it doesn’t matter a bit.  Sometimes they are called baby summer squash.  In any case they are about 1 inch in diameter, with tiny ruffled edges, and they are adorable. Trim off and tiny stems and root ends, but just barely so you don’t lose much of the already diminutive vegetable.

How to Cook Patty pan Squash / Katie Workman / themom100.com / Photo by Cheyenne Cohen

You could also used sliced regular yellow squash or zucchini in this.  Not as cute perhaps, but just as delicious.

I served this up with some sliced Grilled Mexican Rib-Eye Steaks and crusty bread and folks were happy.

Roasted Patty pan Squash / Katie Workman / themom100.com / Photo by Cheyenne Cohen

Also try this recipe with:

Baked Squash Gratin / Katie Workman / themom100.com / Photo by Cheyenne Cohen

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Baby Pattypan Squash Gratin

Squash is nestled in a beautiful green sauce made with chard, cream, and gruyere cheese for a flavorful and unusual side dish.
Yield: 6 Servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients

  • 1 teaspoon minced garlic
  • 3 cups sliced Swiss chard leaves cleaned and sliced
  • ¼ cup olive oil
  • ¾ cup heavy cream
  • 1 teaspoon minced garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup grated Gruyere divided
  • 1 ½ pounds baby patty pan squash trimmed and halved

Directions

  • Preheat the oven to 375°F. Lightly butter a shallow a 1 ½ quart baking dish, or spray with nonstick cooking spray.
  • In a food processor, pulse the garlic and Swiss chard until chopped. Add the olive oil and puree until combined.
  • In a large bowl whisk together the cream, minced chard mixture, salt and pepper, and ½ cup of the Gruyere. Add the pattypan squash and use a large spoon or your hands to combine until the squash is all well coated with the cream mixture. Turn the squash into the prepared baking pan. Sprinkle the remaining ½ cup grated cheese on top.
  • Bake for about 35 minutes until the cheese is nicely browned and the casserole is bubbling around the edges. Let sit for about 5 minutes then serve hot.

Nutrition Information

Calories: 298.8kcal | Carbohydrates: 6.38g | Protein: 8.93g | Fat: 27.4g | Saturated Fat: 12.31g | Cholesterol: 64.96mg | Sodium: 318.87mg | Potassium: 314.74mg | Fiber: 1.69g | Sugar: 3.03g | Vitamin A: 1992.84IU | Vitamin C: 26.3mg | Calcium: 272.48mg | Iron: 0.86mg

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