Patty pan summer squash with cous cous and camembert

Here is a really delicious comforting dish, If I am honest! First of all, I was wondering what to do with patty pan summer squash I bought from the farmers market and I decided to cook something similar to this recipe but this is totally my invention depending on what I found in the fridge and luckily worked out well! Although camembert is a heavy cheese, I think it gives a nice, creamy texture to squash!

A little note from Wikipedia, made me smile: The name “pattypan” derives from “a pan for baking a patty.” Its French name, “pâtisson,” derives from a Provençal word for a cake made in a scalloped mould.

What do I need to buy?

2 medium or big size patty pan summer squash
a glass of cous cous
left over half a pack of camembert (feta cheese or brie may be?)
two or three cloves of chrushed garlic
parmesan shavings
red pepper flakes or any spicy red pepper sauce
tomato or spicy pepper paste
dry mint (or fresh parsley)
olive oil

How to cook patty pan summer squash?

1. Put the squash into a pan full of water, bring it up to boil and keep until it is soft to let a fork go in.
2. Take them out, cut the tops with a knife and remove the seeds out.
3. Whilst the squash are cooling down, boil some water and pour it on cous cous (just over)
4. In another bowl, mix the camembert, red pepper flakes, one spoonful of tomato or red pepper paste, dry mint, crushed garlic and use a spoonful of watered yoghurt to mix them nicely.
5. Fill your squash with this stuffing then put some parmesan over. Grill them until the top part gets brownish.
6. Serve with some rocket salad and yoghurt!



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