Pattypan Squash

Do you remember in last week's blog of 'Pesto Pizza' there was a teaser of Pattypan?  Well, your wait is over; today you get to find out about Pattypan Squash!  To be quite honest, this strange, flying saucer looking, squash caught my eye while shopping at Ferguson Farmers' Market.  I had no idea what this squash tasted like or how I was going to prepare it, but knew I wanted to try something new, so I picked one up. Meandering through the market, I noticed that Pattypan has an array of colors {yellow, light green, and white} and sizes {2->8 inches diameter}.  Upon doing a Wikipedia search, I learned that this is classified as a summer squash, just like zucchini and yellow squash, as opposed to winter squash {e.g. acorn, butternut, and spaghetti squash} and is also know as sunburst squash.  

Once I got my Pattypan home, I felt inclined to stuff it.  The stuffing used was inspired by a stuffed zucchini recipe I learned last year in Postiano, Italy {Thank you Filamina and Fortunata @ La Taverna Del Leone}.  This turned out to be a good choice since in consequential and much more exciting research {eating the Pattypan} I learned that this squash is slightly sweet tasting and has a similar texture to pumpkin.  The stuffing is a little savory which balanced out the sweetness.  I think next time bacon or panchetta would be a nice accompaniment, but back off on the Capers so the dish won't be too salty.

A post-cooking thought: Since this was my first time cooking Pattypan, I wasn't sure how thick the squash walls were, so I didn't scrap enough away.  You'll notice in the pictures of the cut squash the walls are about 2 inches thick.  I think they were too thick, although the Pattypan was tender and well cooked, it lacked a good ratio of squash to stuffing.  So be sure to remove more squash with your spoon or melon scoop.  Dice then add the extra squash to the stuffing. 

So, anyone else ready to try something new?  Leave a comment or send me a tweet! 


For a printer friendly recipe, click here.

Ingredients for Baked Pattypan Squash 

  • one 6 inch Pattypan squash
  • 3/4 cup of cubed croutons
  • 1/8 cup of Mozzarella cheese (diced) 
  • 1/8 cup of Parmigiana cheese (freshly grated)  
  • 1 teaspoon of Capers
  • 1 tablespoon sun-dried tomatoes (packed in oil, with herbs, julienned)
  • 1/8 cup of squash (scoop from inside of Pattypan, diced) 
  • Pepper (2-3 turns of pepper mill)
  • Extra-virgin olive oil
  • Optional: pine nuts (1 tablespoon); panchetta or bacon

Directions to make Baked Pattypan Squash

  • In a medium sauce pan, add about 3 inches of water, 2 tablespoons of salt, and Pattypan; heat over high heat until water boils about 5 minutes.  Reduce heat to medium, cover pan, cook 5 additional minutes until fork tender.
  • Remove squash, place on a rack to cool.  Once cool, cut top off and remove seeds {like a jack-o-lantern}.  Using a spoon or melon scoop remove flesh of Pattypan, dice, reserve for stuffing. 
  • Preheat oven to 375 degrees F.  Cover baking tray with foil and spray with nonstick spray. 
  • Make stuffing:  in medium bowl add croutons, mozzarella, Parmigiana (minus 1 pinch), Capers, sun-dried tomatoes, squash, and pepper.  Toss together. 
  • Fill de-seeded, hollowed Pattypan with stuffing.  Sprinkle the top with a pinch of Parmigiana.  Bake x 20 minutes at 375 F.
  • To serve cut into quarters.