Patty-Pan Squash, Who Knew?

Have you ever bought, grown or eaten a patty-pan squash?  We discovered them a few years ago, and enjoy them on and off.  What I’ve always particularly liked about them is their size.  They are small, so one small squash is the perfect amount to add to something when you want just a touch of that flavor.  They taste a lot like zucchini and can be used in the same fashion.  They are always available in a very small size- usually the biggest is about the size of a hockey puck.  But did you know that patty pan squash are completely edible in a much larger size?

They are.  These particular specimens are about the size of a softball.  Maybe larger in the case of one of them.  I sat there yesterday and stared at these large patty-pan squash, trying to decide what to do with them, when I thought about how they would be stuffed.  Just think, a squash per person, filled with something delicious, topped with gooey cheese… it had to be tried. I started with slicing off the tops of the squash.

Then I took a spoon and scooped out the seeds- just like working with a pumpkin, only since they are summer squash, they scoop really, really easily.  I sprinkled the insides then with salt pepper and added a tiny drizzle of peanut oil.

Then I made my filling.  Pork sausage, veggies, seasonings (I’ll share the recipe below) and then I scooped it into my shells.

Next, I decided I wanted a tomato sauce to braise these babies in.  I could have used bottle marinara, but instead I took some simple tomato sauce, added caramelized onions, seasonings, and garlic and called it good.  This I poured into my baking pan and then kind of scooped it up the sides of the squash.

I baked this, covered with foil in a 400ºF oven for 40 minutes.  Then I took the foil off and sprinkled the top of each squash with mozzarella cheese and then a tiny sprinkling of Parmesan.  This went back in the oven- although under the broiler this time until the cheese started browning and was nice and bubbly.

This was delicious!  It was hearty and filling, and it just felt like something really special, even though it really wasn’t.  We all really enjoyed this- and it was a great way to eat a summer squash.    Sure, you could do this with those super tiny patty pan squash, but next time you’re growing them, let them get a little larger and make one impressive dinner of stuffed squash. Oh, and this stuffing could totally be used for regular zucchini too, if you are so inclined and have a monster or two who got loose in your garden.

Filling For Stuffed Squash

1 teaspoon olive or peanut oil

1/2 pound bulk pork sausage

1/2 cup diced onion

1 carrot, peeled and shredded

1/2 cup diced celery (one smallish stalk)

2 tablespoons diced red bell pepper

2 cloves garlic, minced

2 teaspoons Worcestershire sauce

1/2 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups fresh diced tomato

1 cup cooked, leftover white or brown rice

1/2 cup Parmesan cheese

In a saute pan, heat the oil over medium high heat, and add the pork sausage.  Cook until browned and no longer pink on the inside.  Use a slotted spoon to remove the pork from the pan to a small bowl.

Depending on the fat content of the sausage, you may need to add a small drizzle of oil.

Add the onion to the pan and cook for about 2 minutes, or until the onion has begun to soften.  Add the carrot, celery and bell pepper and cook for another 2 minutes.  Add the garlic and cook and stir for another minute.

Add the Worcestershire sauce, the basil, salt and pepper. Stir it all together and let it cook for just a few more minutes, then add the fresh tomatoes to the pot.  Cook and stir for another 4-5 minutes, or until the tomatoes have mostly softened into the mixture and kind of disappeared.

Add the sausage back into the pan along with the rice.  Finally, add the Parmesan cheese, stir well to evenly distribute and remove from the heat.  Taste for seasoning and add more salt or pepper if necessary.  Use this mixture to stuff your choice of summer squash.

The stuffing can also be made up to a day ahead of time and refrigerated until needed.