Mom's Stuffed Pattypan Squash

• pattypan squash↗4
• butter↗2 tablespoons
• flour↗2 tablespoons
• kosher salt↗1⁄8 teaspoon
• fresh ground pepper↗1 pinch
• milk↗1 cup
• shredded cheddar cheese or 1 cup monterey jack cheese↗1 cup
• saltine crackers↗6

  crushed

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place pattipans in boiling water and cook until tender, about 10 minutes. Drain and set aside.

3. 3

   Make white sauce with butter, flour, salt and milk. (On medium heat, melt butter, stir in flour and brown slightly, add salt, then add milk a little at a time, stirring constantly. (I usually use a about a third more milk than written above.) Once all milk is added, continue to cook and stir for a minute or two.

4. 4

   Turn off heat, add cheese and crushed saltines to white sauce and stir.

5. 5

   Scoop out the middle of each pattipan to make little "bowls". (I use my grapefruit knife.) Turn the pattipans over on a plate (so the juices drain out) and set aside.

6. 6

   Add scooped out portion of squash to sauce and mash with a potato masher. Taste sauce and adjust seasonings as needed.

7. 7

   Fill squash with the sauce, pouring the excess over the top.

8. 8

   Bake for about 15 minutes, or until done.

9. 9

   Note: If using table salt, use only a pinch rather than 1/8 t.