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Savory Stuffed Patty Pan Squash with Italian Sausage

stuffed patty pan squash - featured image
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A quick and easy recipe featuring patty pan squash stuffed with Italian sausage, Parmesan cheese, and herbs, baked until tender and golden. Perfect for a comforting yet elegant meal.

Ingredients

Scale
  • 6 medium patty pan squash, washed
  • 12 ounces Italian sausage, casings removed (mild or spicy)
  • ½ cup freshly grated Parmesan cheese
  • ½ cup breadcrumbs (plain or panko)
  • 2 cloves garlic, minced
  • ½ small onion, finely diced
  • 2 tablespoons fresh parsley, chopped (optional)
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cut off the top of each patty pan squash to create a lid. Scoop out the flesh and seeds, leaving about a ¼-inch thick shell. Set the scooped flesh aside.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onion and minced garlic; sauté for 3-4 minutes until softened and fragrant.
  4. Add Italian sausage to the skillet with aromatics. Break apart and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if necessary.
  5. In a mixing bowl, combine cooked sausage mixture, reserved chopped squash flesh, breadcrumbs, Parmesan, chopped parsley, red pepper flakes (if using), salt, and pepper. Mix well.
  6. Drizzle the inside of each hollowed squash with olive oil, then fill generously with the sausage mixture. Replace the lids on top.
  7. Arrange stuffed squash on the baking sheet and bake for 25-30 minutes until squash is tender and tops are golden and bubbly.
  8. Let cool for 5 minutes before serving. Optionally, sprinkle more Parmesan or fresh parsley on top.

Notes

Do not rush hollowing out the squash shells; keep them thick enough to hold stuffing but not too thick to remain tough. Fully cook sausage before stuffing to ensure safety and flavor. Drain excess fat to avoid greasy filling. Breadcrumbs help bind stuffing; use gluten-free breadcrumbs or crushed nuts for gluten-free version. Prep stuffing ahead and refrigerate stuffed squash before baking. Variations include vegetarian stuffing, spicy sausage, cheese swaps, and grilling instead of baking.

Nutrition

Keywords: patty pan squash, stuffed squash, Italian sausage, Parmesan, easy dinner, baked squash, savory stuffing

Find it online: https://vexifood.com/savory-stuffed-patty-pan-squash-with-italian-sausage-recipe-easy-and-delicious/