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Pattypan Squash with Olives, Capers and Parmesan

squash with olives

Pattypan Squash with Olives, Capers and Parmesan

Pattypan Squash with Olives, Capers and Parmesan uses these petite squash that are “stuffed” with olives, capers, tomatoes, garlic, rosemary and parmesan cheese

squash
Photo by 360floralflaves on Unsplash

What are these yummy squash?

Pattypan squash are cute little squash in the summer squash family. Their darling round, shallow shape make them ideal for “stuffing” with your favorite ingredients and lightly roasting. 

Pattypan squash come in white, yellow, orange, light green, dark green, multi-colored varieties. I recommend using a melon baller or small teaspoon to scoop out the center and then place a variety of ingredient options inside. Bake for about 12 minutes at 375* and enjoy as a brunch entree with side salads or protein such as smoked salmon. Or, serve the stuffed squash as a side dish to PECAN CRUSTED CHICKEN

Squash including pattypan
Photo by Girl with red hat on Unsplash

COOKING OPTIONS!

  • Bake! Scoop out and stuff, as described here, or bake whole or dice and bake for a yummy side dish
  • Slice them and use for pickling!
  • Slice off the “root top”, boil them as you would a potato and mash! For ideas, see SPAGHETTI SQUASH RECIPE
healthy Roasted Vegetables
Pattypan Squash Stuffed with Vegetables

Recipe Suggestions:

  • Use goat cheese or feta in place of parmesan; reserve some on the side to top when serving
  • Replace black olives with kalamata
  • Any kind of tomatoes will suffice. Just be sure to remove the seeds and dice them
  • For protein, add finely chopped deli turkey, chicken breast, or crispy pancetta. If adding protein, this recipe would probably make 6 pattypan squash servings.
squash with olives
Photo by Md Tanvir Ahmed Bhuiyan on Unsplash

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Recipe

Pattypan Squash with Olives, Capers and Parmesan
Entree
Pattypan Squash with Olives, Capers and Parmesan uses these petit squash that are "stuffed" with olives, capers, tomatoes, garlic, rosemary and parmesan cheese

Ingredients

4 pattypan squash
1/2 cup sliced or chopped black olives
1/2 cup capers
2 roma tomatoes, seeded and diced
2 garlic cloves, finely chopped
2 tablespoons fresh rosemary, stems removed, leaves finely chopped
4 tablespoons freshly grated parmesan cheese
Olive oil
Sea salt
Black pepper

Instructions

Preheat oven to 325*F.
Cut a thin slice off the bottom of the squash so it sits up correctly.
Using a melon baller or teaspoon, scoop out the inside of each squash.
In a mixing bowl, combine black olives, capers, tomatoes, garlic, rosemary, and parmesan cheese.
Mix well.
Add 2 tablespoons olive oil and toss to coat.
Add a pinch of sea salt and black pepper and toss to coat.
Spoon in 1 to 2 tablespoons olive, tomato mixture or as needed to fill.
Place filled squash on roasting pan or parchment lined baking sheet.
Bake approximately 12 minutes or until squash is tender yet still firm enough to hold together.
Remove from oven and drizzle with a tiny bit of olive oil or flavored oil such as lemon.

Serves

4

Preparation Time (hrs/min)

, 18

Cooking Time (hrs/min)

, 12

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