Baked Patty Pan with Sweet Potato and Kale

Has patty pan squash been this popular for a while and I’m just late to the party? Recently I seem to see it everywhere, including our CSA! There is a fairly new farmers market in Nashville, so on a Tuesday evening, a few weeks back, a co-worker and I walked to it after work, to check out the local vendors and see what it was all about. I had already gotten my produce that week so it was more browsing than buying, but I wanted to get something I hadn’t used or bought before and decided to go with a couple patty pan squash since I wasn’t familiar with it. It is a round, sorta scalloped squash that is similar to zucchini and seems to be very versatile. I created a Stuffed Patty Pan Squash with that purchase, but this time decided to go with a different approach.

If you haven’t already figured it out, you will soon realize that I love kale, sweet potatoes, and feta cheese. So naturally I find ways to throw those ingredients in as many dishes as possible.

Josh, on the other hand, loves spicy things. Recently with our CSA, from Delvin Farms (100% organic, LOVE), we’ve gotten several different hot peppers, including some jalapeño peppers (at least I think that’s what it is?!).

Since I’m a bit more of a wimp than he is with the spicy stuff, I like to pair it with sweet potatoes, the sweetness of the potatoes helps counter the spiciness from the peppers – psychologically, if nothing else! The almond milk also helps aid in offsetting the spice, not to mention it makes the mash smooth and creamy.

Because I’m often short on time, I just cook the sweet potatoes in the microwave rather than the oven, then mash the insides with a fork, before adding the almond milk and crushed garlic.

The caramelized onions add a great texture to the dish.

I hope you give this one a try – its quick, tasty and full of nutritional benefits!

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Baked Patty Pan with Sweet Potato and Kale

Baked Patty Pan with Spicy Sweet Potato Mash and topped with cooked kale, sautéed onions and feta cheese!

Course Dinner

Cuisine American

Keyword kale, sweet potato

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2

Calories 220kcal

Author Kaylee Pauley

Ingredients

• 1 large patty pan squash
• 2 small sweet potatoes
• 1/2 cup almond milk
• 1 garlic clove minced
• 1/2 large onion chopped
• 1 handful kale
• 1/2 jalepeno pepper
• 1/4 cup feta cheese

Instructions

• Preheat oven to 350 degrees.
• Cut patty pan into 1/4"-3/8" slices and lay out onto two lightly greased pans.
• Wash and cook two sweet potatoes in microwave (or oven if time permits).
• Add chopped onions to pan and lightly spray with coconut oil cooking spray, saute until transparent and soft.
• Set tender onions aside and cook kale until tender crispy.
• Remove skins from cooked sweet potatoes and mash flesh with fork in bowl, add almond milk and minced garlic, stir until creamy.
• Smooth sweet potato mash over each patty pan slice and top with cooked onions and kale.
• Bake for approx 10-15 minutes or until squash is soft.
• Once removed from oven, sprinkle with feta cheese and serve!

Notes

Nutrition facts estimated using MyFitnessPal.

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 40g | Protein: 10.6g | Fat: 1g | Polyunsaturated Fat: 0.7g | Cholesterol: 3mg | Sodium: 396mg | Fiber: 9.3g | Sugar: 8.9g