Bacon & White Bean Stuffed Pattypan Squash


Did someone say comfort food? Forgo the carbs when you’re craving pasta and try out this incredible bake instead of the usual mac and cheese. Pattypan squash are tehcnically a summer squash, but they linger in season well into the fall, and they’re still at many farmers markets. Here’s a simply divine way to use the larger squashes at home. They’re stuffed with a bacon and white bean saute, complete with savory herbs, a creamy tomato sauce and a parmesan cheesy-finish.

Bacon & White Bean Stuffed Pattypan Squash

Makes 2 stuffed squash, or about 4 light servings


2 large pattypan squash (about 2 pounds)
4 slices bacon, chopped
1 cup cooked white beans
2 cups chopped tomatoes
Sea salt and black pepper, to taste
¼ cup red wine
½ cup grated parmesan cheese
¼ cup chopped fresh parsley
1 tablespoon chopped fresh rosemary
¼ cup milk of choice


Preheat oven to 350°F. Lightly oil a large baking sheet.

Using a small paring knife, cut the top 1/3 “lid” off each of the squash, cutting deep into the squash to make a deep bowl. Using a spoon, scoop out seeds and compost. Cut or scoop additional flesh from the inside of the squash, deepening the “bowl;” reserve all scooped flesh. Cut all removed squash flesh into small cubes.

Heat bacon in a medium skillet over medium; cook until lightly browned, stirring, about 3 minutes. Add cubed squash; cook until softened, stirring, about 4 minutes. Add beans, tomatoes, and seasonings to taste; cook until liquid from tomatoes is evaporated, about 2 minutes.

Add wine to skillet; heat over high until liquid cooks off, stirring and scraping, about 1 minute. Remove from heat; stir in cheese, herbs, and milk. Spoon mixture carefully into hollowed-out squash; place “lid” back on squash.

Place stuffed squash on prepared baking sheet; place in oven and bake until softened and bubbling, about 45 minutes. Cool slightly and serve warm.

Follow Kimberley on Twitter @GreenGourmetKim

Image: clayirving

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