2 oz. shredded pepperjack cheese, plus more to top (can use soy or rice based if necessary)
1 tsp. Schultz's dry rub (or other seasoned salt mix, like Old Bay)
Schultz's Sweet Heat sauce to finish (or other creole-type sauce)
Pop one and you can’t stop! A little bite of summer in each sweet squash, with a little kick at the end. Note: This recipe is wheat-free, vegetarian, and can be made dairy free (with rice or soy cheese)
1Hollow pattypan squash by removing caps and scooping out with a small melon-baller or tip of a pairing knife. Reserve innards and caps.
2Briefly sweat onion, add cooked quinoa and dry rub. Remove from heat and mix in cheese and innards from squash.
3Stuff hollow pattypans with mixture, pressing down to get as much in each squash as possible. Top with a little remaining cheese and replace caps.
4Place in large glass dish and roast in 350-degree oven until cheese is melted and squash is just turning tender. Alternately, wrap in foil and cook over grill. Finish with a drizzle of Schultz’s sweet heat.
5Great served alongside the typical summer appetizer shrimp cocktail.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.