Stuffed Pattypan Bowls

Preheat the oven to 400 degrees F. Roast the ear of corn inside its husk for 20 minutes about until cooked (or boil the shucked ear). Once cooked and cooled, remove the kernels by standing the ear up on end over a plate and run a knife down the sides. Set aside.

Meanwhile, wash the squash and cut off the ends. Slice in half to create two star-shaped cross sections. With a spoon, remove the seeds and some of the inner flesh, creating a shallow bowl. Set the scooped flesh aside for use in the stuffing.

Coat the top and bottom of each piece using a portion of your olive oil measurement. Sprinkle salt and pepper over the inside of each bowl, then place cut side down onto a baking pan or two without overlapping. Place in the oven and check after 15 minutes. The squash is done when lightly browned and fork tender. Remove from the oven.

In the meantime, chop the onion, garlic, and the scooped squash flesh. Using the remaining olive oil, saute all together in a heavy pan. When onions are translucent and beginning to brown, add the beans, corn, pecans, thyme, and sage. Add salt and pepper to taste. Cook for several minutes to heat through, and remove from heat. With the back of your spatula, mash the beans slightly and stir the mixture together. Scoop heaping spoonfuls into the squash bowls, sprinkle chopped scallions on top, and place under the broiler for a minute to reheat. Serve immediately.