Pattypan Squash Stuffed With Sausage, Corn, and Rice

Kevin and I checked out the Cobblestone Farmer’s Market in Old Salem for the first time last Saturday (with our friend Bethany, who’s a seasoned Cobblestone-goer with one visit under her belt) and came home with a stellar collection of deliciousness, including cherry tomatoes, bitter melon, lamb sausage, eggs, two Be Nice everything bagels, purple okra (!!!), and pattypan squash. I was particularly pumped about the squash, because I’d been wanting to make a version of a New York Times pattypan squash recipe I tried a couple of years ago.

I modified the recipe a bit based on what we had on hand and was really happy with the way the squash turned out. I’m a big fan of this dish, since it’s easy, fresh, filling, and I love the presentation with each person getting an individual squash to enjoy. Feel free to adjust this recipe based on your taste. It’s hard to go wrong!

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Pattypan Squash Stuffed With Sausage, Corn, and Rice

(note: this recipe makes two squash servings)

Ingredients

  • 2 large pattypan squashes
  • 2 Tablespoons olive oil
  • 2 cloves of garlic, minced
  • 2 sausage links, casing removed (I used hot Italian sausage we got from another farmer’s market recently)
  • 1/4 cup corn (I used Trader Joe’s frozen roasted corn)
  • 1/3 cup rice, cooked (I used Trader Joe’s frozen rice medley)
  • 1/3 cup Gruyère cheese, grated
  • 1 egg (fresh from the Cobblestone market!)
  • 3 tablespoons milk
  • Salt and pepper to taste

Directions

  • Preheat the oven to 350 degrees and oil a baking dish or casserole large enough to accommodate both pattypan shells.
  • Slice the top off the squash and scoop out and discard all seeds.
  • Heat the olive oil over medium heat in a large skillet. Add the garlic and cook for about 3 minutes.
  • Add the sausage (removed from its casing), and cook for another 5 minutes. Add the corn and continue to cook.
  • Stir in the cooked rice (for me, that meant microwaving for three minutes — score!).
  • Once sausage is fully cooked, remove skillet from heat and stir in cheese. Salt and pepper to taste.
  • Fill the pattypan shells with the sausage/corn/rice mixture, and arrange in the baking dish.

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  • Beat together the egg and milk, season with a little salt, and carefully spoon a little over the mixture in each filled squash. Cover (with a lid to your dish or with aluminum foil if your dish doesn’t have a lid) and place in the oven.
  • Bake 40 to 55 minutes (until the squash is tender).
  • Enjoy! (We coupled our squash with roasted broccoli and cherry tomatoes, and they worked well together.)

 

 

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