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Pattypan Squash stuffed with Corn and Kale

 It's that time of the year...

Chop Kale. In a pan, add a few tablespoon water and cook kale till the water dries out. Take it out and set aside. Wipe the pan clean, and heat some olive oil in it, add minced garlic, chilli flakes, finely diced red onion. Once the onion is soft, add kale, saute for a bit, then add corn kernels, salt and pepper. Take it out in a bowl. Add a bit of parmesan cheese. Cut the top and bottom off of the pattypan squash. with a paring knife and spoon, scoop out the seeds. Stuff the squash with the corn filling. Oil a pan lightly and set the squash in the oven for about 30-35 minutes. Serve with torn basil. 

https://food52.com/recipes/36973-stuffed-pattypan-squash

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