I love squash, especially when it’s fresh from the farmer’s market. I’d never had pattypan squash before (as far as I can remember), but I can now confidently assert that they are as delicious as they are adorable.
Stuffed Pattypan Squash
4-5 pattypan squash
1 T olive oil
1/4 pound mild sausage
1 green onion, sliced
1/4 cup breadcrumbs
parsley, salt and pepper to taste
Slice the squash in half horizontally and scoop out the inside, leaving a firm shell. Brush lightly with olive oil.
In a small frying pan, saute the sausage and onion until nearly cooked. Add the part of the squash you’d scooped out (the inside) and cook until soft. Season with parsley, salt and pepper and remove from heat. Stir in the breadcrumbs. Scoop the sausage mixture into the hollowed-out squash halves and bake at 350 for about 30 minutes or until the squash is tender.