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.