As the summer sun kisses the garden, I find myself surrounded by a bounty of vibrant vegetables, but nothing quite captures my heart like pattypan squash. The charming, scalloped shapes beckon, promising delicious possibilities. Inspired by the Mediterranean way of showcasing fresh produce, I’ve created a delightful dish that not only looks stunning but also offers a burst of flavor with every bite: Baked Pattypan Squash – Stuffed Patisson.
With a filling that melds creamy ricotta and mozzarella, brightened by the sweetness of cherry tomatoes, this dish effortlessly brings lightness to any summer table. What makes it even more exciting is its customizability; whether you’re a vegetarian looking to indulge or you simply want to sneak in some extra veggies, you can easily adapt the filling to suit your tastes. It’s a solution to meal boredom that feels like both a wholesome home-cooked favorite and a gourmet delight, making it perfect for gatherings or a comforting family dinner. Let’s take a closer look at how you can create this Mediterranean masterpiece in your own kitchen.
Why is Baked Pattypan Squash a Must-Try?
Delightful Presentation: Each scalloped squash adds a charming touch to your table, making it perfect for entertaining.
Customizable Filling: Tailor the cheese blend to your tastes—swap in veggies or even use different spices to keep things fresh.
Healthy & Nutritious: Packed with vitamins and low in calories, this dish is a guilt-free indulgence.
Quick and Easy: The straightforward preparation allows you to whip this up in no time, ideal for busy weeknights or last-minute gatherings.
Crowd-Pleaser: With its creamy texture and rich flavors, everyone from friends to family will come back for seconds! Create your own version of this beloved recipe and discover why it’s such a hit.
Baked Pattypan Squash Ingredients
• Discover how to create the perfect stuffed pattypan squash with these essential ingredients!
For the Squash
- Pattypan Squash – Choose medium to small, tender ones for the best flavor. Substitutions: Small zucchini makes a great alternative if pattypan isn’t available.
For the Filling
- Ricotta Cheese – Provides amazing creaminess and richness; be sure to drain if it’s too watery.
- Mozzarella Cheese – Opt for low-moisture mozzarella to prevent excess liquid in the filling and add that stretchy goodness.
- Spinach – Fresh or frozen spinach brings nutrition and a splash of color, just ensure to remove excess moisture after cooking.
For the Sauce
- Tomato Sauce – Acts as a flavorful base; a quick sugo di pomodoro works wonderfully for convenience.
For Flavoring
- Spices & Seasoning – Personalize your dish with salt (pink Himalayan is mild and tasty) and other herbs.
- Oil – Essential for frying; a good quality olive oil will enhance the flavor beautifully.
Now that you have your ingredients ready, let’s get cooking and transform these lovely pattypan squashes into a culinary masterpiece!
How to Make Baked Pattypan Squash
- Prepare the Squash: Wash and trim your pattypan squash before slicing them in half. Score the flesh lightly, sprinkle with salt, and let them sit to draw out moisture. Dry and fry the cut side down in olive oil for about 5 minutes or until browned, then scoop out the pulp gently.
- Make the Filling: Blanch your spinach in boiling water for a couple of minutes until vibrant green, then cool and chop it. In a bowl, combine the ricotta, mozzarella, chopped spinach, and the scooped-out squash pulp. Season generously to taste.
- Stuff the Squash: Carefully fill each hollowed pattypan with the creamy cheese blend, making sure each piece is generously packed.
- Bake: Preheat your oven to 400°F (200°C). Spread a layer of tomato sauce onto the bottom of a baking dish, then arrange the stuffed squash. Sprinkle cheese and cherry tomatoes on top, before baking for 20-30 minutes until the cheese is bubbly and golden.
Optional: Garnish with fresh basil or parsley for an extra pop of color and flavor.
Exact quantities are listed in the recipe card below.
What to Serve with Baked Pattypan Squash – Stuffed Patisson?
Elevate your summer gatherings with delightful sides that perfectly complement the charm of your baked pattypan squash.
- Garlic Bread: The warm, crispy bread serves as a perfect companion, soaking up the delicious tomato sauce beneath the squash.
- Crispy Roasted Potatoes: Seasoned with rosemary and garlic, these provide a hearty contrast to the light and flavorful stuffed squash.
- Mediterranean Quinoa Salad: Colorful veggies and zesty dressing add a refreshing crunch, enhancing the Mediterranean theme of your meal.
- Grilled Asparagus: Lightly charred and drizzled with lemon, this side brings a nutty, earthy flavor that balances the richness of the cheese filling.
- Herbed Couscous: Fluffy and infused with fresh herbs, it’s a wonderful light option that complements the savory squash beautifully.
- Chilled White Wine: A crisp Sauvignon Blanc or Pinot Grigio will enhance the fresh flavors in your dish while keeping your meal light and breezy.
- Lemon Sorbet: As a refreshing dessert option, this light and zesty treat cleanses the palate after the savory squash.
- Stuffed Grape Leaves: Sharing the same Mediterranean roots, these delicate bites pack in flavors that mirror those of your stuffed pattypan.
- Caprese Salad: Classic fresh mozzarella and juicy tomatoes tossed in balsamic bring a bright, fresh note to accompany your rich squash dish.
Expert Tips for Baked Pattypan Squash
• Choose Quality Squash: Select medium-sized, firm pattypan squash to ensure even cooking and enhance flavor. Avoid squash with soft spots.
• Drain Cheese: Always drain ricotta before mixing to prevent a watery filling. A stable texture enhances the overall dish.
• Mind the Moisture: Squeeze out excess moisture from blanched spinach to keep the filling fluffy and prevent soggy squash.
• Customize Wisely: Feel free to swap cheeses or add other vegetables, but balance flavors to maintain the dish’s lightness.
• Bake Perfectly: Cover the dish with foil for the first half of baking to help steam the squash, then uncover to let the cheese brown beautifully.
Enjoy crafting your own delicious Baked Pattypan Squash – Stuffed Patisson with these helpful tips!
Make Ahead Options
These Baked Pattypan Squash – Stuffed Patisson are ideal for meal prep, making your busy weeknights a breeze! You can prepare the stuffed squash up to 24 hours in advance by following these steps: After stuffing the squashes, place them in a baking dish with a layer of tomato sauce, cover tightly, and refrigerate. When you’re ready to enjoy them, simply preheat your oven to 400°F (200°C) and bake the squash for 20-30 minutes until the cheese is bubbly and golden. To maintain quality, ensure your filling is not too watery and tightly cover the dish in the fridge to prevent moisture loss. Enjoy this delicious Mediterranean delight with minimal effort on your busy days!
Storage Tips for Baked Pattypan Squash
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warm for best texture.
- Freezer: Wrap individual stuffed squash tightly in plastic wrap and then foil for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: For optimal flavor, reheat in the oven rather than the microwave to avoid sogginess. Heat at 350°F (175°C) until warmed through.
- Assemble Ahead: You can prepare the stuffed squash in advance, cover tightly, and refrigerate for up to 24 hours before baking, making it easy to enjoy Baked Pattypan Squash any time!
Baked Pattypan Squash Variations
Feel free to unleash your creativity and customize this delightful dish to suit your unique palate!
- Cheese Swap: Replace ricotta with cottage cheese for a lighter, protein-packed option that still maintains creaminess.
- Herb Infusion: Add fresh herbs like basil or thyme to the cheese mixture for a fragrant flavor boost that dances on your taste buds.
- Veggie Boost: Mix in chopped bell peppers or mushrooms into the filling for extra texture and depth, turning it into a veggie-packed delight.
- Spice it Up: Incorporate a pinch of red pepper flakes for a subtle kick, elevating the dish with an unexpected heat that warms your soul.
- Nutty Crunch: Toss in some toasted pine nuts or walnuts for added crunch and a delightful nutty flavor that contrasts beautifully with the creamy filling.
- Mediterranean Flair: Incorporate sun-dried tomatoes or olives in the filling to bring that iconic Mediterranean sabor straight to your plate.
- Zesty Twist: Squeeze in a bit of lemon juice or zest into the filling for a refreshing, citrusy brightness that perfectly complements the richness of the cheeses.
- Grain Base: Add cooked quinoa or couscous to the filling for an unexpected twist that adds heartiness while still keeping it light and nutritious.
Each of these variations brings a new layer of excitement to your Baked Pattypan Squash – Stuffed Patisson, ensuring that every bite is memorable!
Baked Pattypan Squash – Stuffed Patisson Recipe FAQs
How do I know if my pattypan squash is ripe?
Absolutely! When selecting pattypan squash, look for ones that are medium to small in size, with smooth, firm skins and no soft spots. The flesh should feel dense, and the color should be bright. If you see dark spots all over, it might be overripe. If pattypan isn’t available, small zucchini works beautifully as a substitute.
What’s the best way to store leftovers of stuffed pattypan squash?
Very! For fridge storage, place leftovers in an airtight container, where they’ll stay fresh for about 3 days. Simply reheat them in the oven at 350°F (175°C) until warmed through for the best result!
Can I freeze baked pattypan squash?
Absolutely! To freeze, wrap individual stuffed pattypan squash tightly in plastic wrap and then in foil to protect them from freezer burn. They can be stored for up to 3 months. When ready to enjoy, thaw them overnight in the fridge before reheating.
What if my filling is too watery when I make the stuffed squash?
Ah, a common issue! If your filling seems too watery, make sure to drain the ricotta cheese well before mixing it. After blanching the spinach, squeeze out any excess moisture, which can make a big difference in achieving a fluffy filling. If you find it’s still not perfect, consider adding a bit of breadcrumbs to absorb some moisture.
Are there any dietary considerations I should keep in mind for this recipe?
Yes! While it’s vegetarian-friendly, if you’re cooking for someone with lactose intolerance, feel free to substitute both cheeses with dairy-free alternatives like cashew cheese or tofu-based ricotta. Always check for any potential allergies related to nuts or specific spices you choose to add.
Can I prepare the stuffed pattypan squash in advance?
Absolutely! You can assemble the stuffed squash ahead of time and store them in the fridge. Just cover them well to prevent drying out. They can be made up to 24 hours before baking, which makes it a breeze for busy nights or unexpected guests!
Baked Pattypan Squash – Stuffed Patisson for a Fresh Twist
Ingredients
Equipment
Method
- Prepare the Squash: Wash and trim your pattypan squash before slicing them in half. Score the flesh lightly, sprinkle with salt, and let them sit to draw out moisture. Dry and fry the cut side down in olive oil for about 5 minutes or until browned, then scoop out the pulp gently.
- Make the Filling: Blanch your spinach in boiling water for a couple of minutes until vibrant green, then cool and chop it. In a bowl, combine the ricotta, mozzarella, chopped spinach, and the scooped-out squash pulp. Season generously to taste.
- Stuff the Squash: Carefully fill each hollowed pattypan with the creamy cheese blend, making sure each piece is generously packed.
- Bake: Preheat your oven to 400°F (200°C). Spread a layer of tomato sauce onto the bottom of a baking dish, then arrange the stuffed squash. Sprinkle cheese and cherry tomatoes on top, before baking for 20-30 minutes until the cheese is bubbly and golden.
