Kid Chef Pattypan Casserole

Pattypan squash is a summer squash that looks like a yellow flying saucer and is filled with antioxidants, vitamins, and minerals. Low in calories, kids can eat the skin and seeds. Organic northern white beans add protein and fiber to the dish. Organic Kalamata olives and sun dried tomatoes add intense flavor and nutrition.

Kids can wash and chop 8 ½ cups organic pattypan squashes into bite size pieces and put into a steamer. Add ½ cup chopped organic red onion and 2 minced organic garlic cloves. Steam for 15 to 20 minutes until the squash is soft. Kids can choose a fun and fancy shaped organic artisan pasta and cook 2¼ cups according to the package directions.

Kids can prepare a sauce and melt 1½ tbsp organic extra virgin coconut oil in a saucepan and stir in 1½ tbsp organic whole wheat pastry flour and cook for 2 minutes. Add ½ cup of organic almond milk, ½ cup organic coconut yogurt,½ tsp salt and ½ tsp curry powder.

Preheat the oven to 350°. Sprinkle the squash with sea salt and pour into a 3 quart casserole dish. Add the cooked pasta. Drain a 15.5 ounce can of organic northern white beans and add to the casserole. Pour the sauce over the beans, veggies, and pasta and mix well. Stir in 12 sliced organic Kalamata olives and ¼ cup minced sun dried tomatoes. 

To top the casserole, kids can melt 1½ tbsp organic extra virgin coconut oil in a saucepan. Sprinkle with sea salt and cumin. Add ¼ cup organic bread crumbs and toast a couple of minutes. Sprinkle the bread crumb mixture over the top of the casserole. Bake for 30 minutes. Organic Pattypan squash Casserole makes a great dish to bring to a Potluck. 

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