Stuffed Pattypan Squash

Tis the season….

from foodfunnyfaces

….for squashes plenty.

There are so many types of squash. So many, in fact, that eventually there will be a post that only talks about squash.

from faceboke

But for now, let me extoll the virtues of pattypan squash.

First Virtue: They’re tough.

from artofmanliness

Unlike their cousin, the good old crookneck squash, the skin is much more resilient, meaning you are less likely to ruin the exterior with vicious scooping.

Second Virtue: They’re big.

Notorious B.I.G. from greenobles

This means you can pack more stuffing into them than you can into a crookneck squash.

Third Virtue: They’re tasty.

from moderndogmagazine

Just as tasty as, say, a crookneck squash.

Note: Some of the following images look rather Instagram-ish. This is not done on purpose and is achieved by using terrible lighting, not a specialized application.

First, let me introduce you to the pattypan squash.

pattypan squash

It’s fairly big, and rather tough (refer to Virtues One and Two).

If you want to have a prayer at stuffing it, you need to boil it first.

(One squash is the perfect amount for one person with a healthy appetite, so this recipe is great for 4 people.)


Boil until the outside gives a little (about 15 minutes).

While the squashes boil and then cool, prep the stuffing ingredients.

Grate about half a cup of cheddar cheese.


Chop some green onions.

green onions, chopped

Saute them. Throw in a handful or two of mushrooms while you’re at it.

onions and mushrooms

The squashes should be cool by now, so slice the tops off, very carefully.

tops off

Using a spoon, scoop out the guts,


and add them to the sautéing onions and mushrooms.

guts and onions and mushrooms

Cook everything down until the squash guts aren’t as…gushy.

Once everything in the pan is done, add them to a bowl.

Throw in a cup of panko.

panko in the bowl

Then add the cheese.


Mix it all up together.


Put the empty squash shells into an iron skillet.

empty squashes

Pack each empty squash shell with the stuffing.


Mix some panko with butter, and sprinkle on top.

Bake at 350 until the tops are brown and crunchy.


For a more protein-filled variation, try using sausage as a stuffing ingredient. (That’s what I plan on dining next time I stuff a squash. Sausage and rice. Doesn’t that sound terrific?)


suck it, martha.

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Categories: Food & Drink


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