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Savory Stuffed Patty Pan Squash Recipe with Sausage and Parmesan Easy

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This savory stuffed patty pan squash recipe combines sausage and Parmesan in tender squash cups for an easy, fuss-free dinner that’s both comforting and a bit fancy.

Ingredients

Scale
  • 6 medium patty pan squash (about 2–3 inches wide)
  • 1 lb Italian sausage, casings removed (mild or sweet preferred)
  • ¾ cup freshly grated Parmesan cheese (about 75 g)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • ½ cup breadcrumbs (about 50 g, panko recommended)
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Optional: red pepper flakes or Italian seasoning for extra flavor

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment or lightly grease an ovenproof dish to prevent sticking.
  2. Rinse and dry the patty pan squash. Cut off the stems, then slice each squash horizontally about one-third from the top to create a lid. Use a spoon to scoop out the seeds and soft flesh, leaving a sturdy shell about ¼ inch thick. Set the scooped flesh aside.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant.
  4. Add the sausage to the pan, crumbling it as you cook. Stir occasionally and cook until browned and cooked through, about 6-8 minutes.
  5. Chop the reserved squash flesh finely and add it to the pan. Cook for another 3 minutes until softened. Season with salt, pepper, and optional red pepper flakes or Italian herbs.
  6. Remove the pan from heat. Stir in the breadcrumbs, chopped parsley, and half of the grated Parmesan (about ⅓ cup). Add a splash of olive oil if the mixture feels dry. The filling should be moist but hold together.
  7. Spoon the sausage mixture generously into each hollowed patty pan squash. Place the lid back on top if desired, or leave open-faced for a crispier top.
  8. Sprinkle the remaining Parmesan evenly over the stuffed squash.
  9. Bake in the preheated oven for 25-30 minutes until the squash is tender and the Parmesan topping is golden brown and bubbly.
  10. Let the stuffed squash rest for 5 minutes before serving to help the filling set.

Notes

If the squash seems watery, sprinkle the insides with salt and let them drain in a colander for 10 minutes before stuffing. Avoid overfilling the squash to prevent spilling during baking. Freshly grated Parmesan melts and browns better than pre-grated. Toast breadcrumbs in the pan before mixing for extra crunch. The filling can be prepared ahead and assembled just before baking. Rest the dish after baking for best texture.

Nutrition

Keywords: stuffed patty pan squash, sausage recipe, Parmesan, easy dinner, stuffed squash, weeknight meal, savory squash, baked squash, gluten-free option, dairy-free option

Find it online: https://jodierecipes.com/savory-stuffed-patty-pan-squash-recipe-with-sausage-and-parmesan-easy/