Savor the season: stuffed pattypan squash

The orbs of summer.
The orbs of summer.
Michelle Leon

Like little orbiting planets, pattypan squash are all over the farmers markets right now. Squash can be a bit intimidating to prepare because so often it is just not very tasty, and so many recipes are old and tired. But this dish is both delicious and simple, open to your variations--especially with the herbs. Read more to learn how to prepare this stuffed pattypan squash.

We left the quantity of ingredients up to you because it is just as easy to prepare this dish for one as it is for four.

Stuffed Pattypan Squash
What you need:
pattypan squash
bacon butter (recipe below)
fresh herbs (thyme, sage, rosemary, basil, tarragon, marjoram--all are perfect in this dish. Use what you have.)

What you do:
Place squash in boiling water to cover and cook until fork-tender--about 10 minutes. Drain and cool. Meanwhile, saute freshly chopped onions and garlic, in bacon butter until onions are translucent--about 7 minutes, adding the herbs towards the end. Stir in breadcrumbs and let cool. Cut squash in half and hollow. Add the squash that you scoop out to your stuffing. Stuff each squash and bake at 350 degrees until stuffing is heated, about 15 minutes.

Hollowing out the squash.
Hollowing out the squash.

*Bacon Butter

Crisp bacon, then add it to butter that has been softened. Season with fresh herbs, or a bit of bacon grease, if desired. Chill and refrigerate.

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