Fearless Foodie:

Stuffed Patty Pan Squash Recipe--not grown by me!

So... the yellow squash and I are still at a standoff after several decades of grudge-bearing. I wrote about this last year: can't grow the darn things. This year, I managed to overcome the cutworms with some metal collar thingies. But the plants are stubbornly three leaf, even though I planted the seeds like six weeks ago, maybe more. Whatever. My Lettuce Commune correspondent, Dennis Perkins, recently tried this patty pan sqash recipe, complete with stuffing. I bought some squash at the Market Square Farmer's Market just now, so it's all good...

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Wanna try it? Here's his recipe and remarks:

Dennis Perkins on Stuffed Squash: I have to admit that I didn't like this recipe as much as some of my dinner partners (Guinea Pigs) claimed to have. 

Next time, I'm substituting quinoa for the bread crumbs, omitting the mint, and bumping up the other herbs. I also think that I can omit the bacon (the smoked Gouda gives enough flavor). Oh and I broiled for the last few minutes for a little bubble and brown.

Stuffed Pattypan Squash

6 pattypan squash, stem and blossom removed
6 slices bacon
1/2 cup diced onion
½ cup shredded zucchini.
2 Rosemary Sprigs
2 sage leaves, chiffonade
3 mint leaves
1 1/2 cups soft bread crumbs
1/4 cup freshly grated Smoked Gouda cheese
salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C). 
Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. [I discarded most of the flesh, as it was very seedy].
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, add zucchini and saute them with the onion for one minute, add sage and mint. 
Remove the skillet from heat, remove rosemary stems and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing. Season to taste with salt and pepper. Allow to cool. Add cheese.

Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil. 
Bake for 15 minutes in the preheated oven, or until squash are heated through. 

Comments » 1

  • July 01, 2010
  • 1:00 PM
mistyeyed writes:

Recipe sounds delicious. I'm going to have to try it.

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About This Blog


Rose Kennedy covers the Knoxville foodie scene with small discoveries, new openings, rumors, and tastings.