Pattypan Squash

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.

Recipe courtesy of