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Italian Stuffed Patty Pan Squash

Patty Pan Squash is seasonal and fun to cook with. Enjoy this with lamb and fresh herbs from the market, or substitute chopped mushrooms for the meat!

Course Main Course
Cuisine Italian
Keyword cheese, fall, squash
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings


  • 4 medium-small patty pan squash
  • 3/4 lb ground Italian sausage
  • 2 tsp extra virgin olive oil
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 1 1/2 cups tomatoes, diced
  • 1 Tb fresh Italian herbs, chopped (rosemary, thyme, oregano, basil, sage)
  • 1/4 cup dry white wine
  • 1/2-3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/3 cup freshly grated parmesan cheese


  1. Bring a large stockpot of water to a boil and boil the squash for 15-20 minutes, until barely fork tender. When cool enough to handle, cut the tops off and set aside. Scoop out the seeds and a little of the flesh to make a cavity for the filling.

  2. Preheat the oven to 350° F.

  3. In a medium skillet over medium-high heat, heat the olive oil and cook the sausage until no longer pink. Add the onion and garlic and cook until the onion is soft and translucent, 4-5 minutes. Add the tomatoes, herbs, white wine, salt, and pepper. Bring to a boil, reduce the heat to medium, and simmer, uncovered, for 7-8 minutes until most of the liquid is evaporated. Add salt and pepper to taste.

  4. While the mixture is simmering, prepare the squash. Fill the cavity of each squash with the sausage mixture and top with 3 tablespoons of Parmesan cheese. Place the "lids" on top of each squash.

  5. Bake for 15-20 minutes or until the squash feels tender when squeezed or a fork can be easily inserted through the flesh. Enjoy hot!