I love to cook and I love to eat good food.  Alas, the fact that I work 9-5 means that I can't do either as much as I would like, and like many I am often stuck at my desk during my lunch "hour".  My solution is to try to bring my lunch to work as much as I can.  This is my collection of recipes, all made quickly the night before (either as lunch or as dinner with leftovers that can be taken in).  Happy eating.

Monday, 2 November 2009

Pattypan squash stuffed with sausage and white beans


Last of the summer squash, those fresh, thin-skinned varieties that (sometimes) grow to massive proportions, forgotten under a large leaf in the garden. I have no garden, but I do have a vegetable box that brings me such treats, often revealing a surprise. Such as the giant pattypan squash that arrived recently.

What to do with two large pattypans? These are the squash that look like they came from space, giant flying-saucer-like vegetables. Being such a fun shape, I wanted to cook something that showed it off or at least made use of it.

I have always loved stuffed squash. (A great example I made last winter: delicata squash stuffed with barley and quinoa) The pattypan variety is great for this because you can get a lot of filling squashed (sorry) into these puppies, and the flavor of the filling transfers to the container. With their soft skin, you can eat everything. Very efficient.

But it's the beginning of November (where did the year go?), so goodbye summer squash, hello butternut, acorn, delicata and other heartier, more wintry varieties. Wrap up warm and enjoy the change.

Pattypan squash stuffed with sausage and white beans

2 pattypan squash, boiled or roasted until tender.
1 clove garlic, minced
1 small onion, diced
1 medium carrot, chopped
2 sausages, casings removed
1/2 C. small white beans (cannellini, haricot, etc.)
1/4 C. breadcrumbs

Roast at 350 or boil the squash until tender.

Cut off top and scoop out seeds. Any extra flesh, reserve and mix with the stuffing. Cut a small, thin slice off the very bottom just to flatten the squash so it stays upright in the baking dish.

In a skillet on the stove, cook sausage in a little olive oil, breaking up the meat into little crumbles. Add onion and carrot and cook until soft, then add garlic and saute for a few minutes. Add beans and stir through breadcrumbs.

Stuff the sausage mixture into the squash and place into an oiled roasting dish, with any leftover stuffing scattered around the squash.

Bake at 350 for about 10 minutes, until everything heats through and the breadcrumbs crisp.

Serves 2.

13 comments:

Fresh Local and Best said...

This looks delicious!

teresa said...

how yummy! i love all the ingredients you used to stuff this, fantastic meal!

The Duo Dishes said...

Yum! These little squash are nice for individual servings too if you get a small one.

Astra Libris said...

Oooh my, such a gorgeous idea! I love pattypan squash, and I've never stuffed them! Thank you for the brilliant suggestion!

doggybloggy said...

I love patty pans plain and simple so to kick them up like this makes them a real treat!

lisa said...

A stuffed pattypan sounds like a great idea! I have a mix of summer and winter squashes from my CSA right now, and I'm going to have to get creative to use them all.

Mari at Once Upon a Plate said...

We would love this!

Thank you for sharing, and such inspiring photos too.

It's always such a pleasure to come visit with you. Your blog is a special favorite of mine.

Nice work! xo

Palidor said...

I've never eaten pattypan squash... or had any type of stuffed squash for that matter! That looks delicious! You've just given me a great idea about how to cook the butternut squash and package of lima beans that I have right now.

girlichef said...

Wow, that's awesome. I think I've only ever seen the baby pattypans! Stuffing it is a fabulous idea and love the flavors you've used.

the ungourmet said...

I think the pattypan squash is cute as a button! I love stuffed squash too. Nice recipe!

Jennie said...

This looks and sounds so yummy!
I love stuffing squash! They're so versatile.

Cinnamon-Girl Reeni♥ said...

Stuffed squash is a comfort favorite! I love this bean and sausage filling! Excellent.

Grace said...

things i love: squash in all forms, fun names like “pattypan,” sausage in all forms, every bean known to man, practically anything sprinkled with breadcrumbs and baked. this is GLORIOUS. :)

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