My impulse buy at the produce store on Monday was a huge pattypan squash. I had never seen one that size, so I thought it would be fun to see what I could do with it.

While we did end up with a pretty good dinner, I don’t think I’ll be rushing out to get more of them – they’re actually pretty dull and flavorless. The filling made up for it.

Stuffed Pattypan Squash

In doing a Chef Google search, I found that one of the better things to do with squash of this size is to stuff them. I also found that they should be pre-baked before stuffing, so I cut off the top, hollowed out the seeds, applied olive oil, salt, and pepper, and place it in a 350°F oven for 30 minutes.

The filling was bacon, leeks, mushrooms, garlic, chicken, and a hot pepper. I cooked everything and when it cooled, mixed in some shredded cheese.

Into the squash and into the oven for another 30 minutes.

The filling was excellent – the squash was meh.

Stuffed Pattypan Squash