The moment I laid eyes on those playful pattypan squashes at the farmer’s market, I couldn’t resist. Their charming flying saucer shape sparked my imagination and instantly made me think of a family-friendly dish that would tantalize both kids and adults alike. I rushed home, eager to transform these vibrant veggies into stuffed pattypan squash, bursting with cheesy, garlicky goodness and packed with fresh kale and sweet corn.
As summer gatherings draw near, finding a dish that’s not only delicious but also delightful to serve can be a challenge. This recipe is a fantastic make-ahead option that ensures your hosting experience is stress-free. The best part? Watching the kids dive into these colorful squash cups, happily devouring their veggies without a second thought! So, let’s bring a little whimsy to your table and give these stuffed pattypan squash a try; they’re sure to be a hit at your next family meal!
Why is Stuffed Pattypan Squash the Perfect Recipe?
Vibrant Presentation: The charming shape of pattypan squash adds a playful touch to your meal, making it visually appealing for both kids and adults.
Health Boosting: Packed with kale and corn, this dish offers a nutritious punch, perfect for anyone looking to enjoy healthy vegetarian options.
Make-Ahead Friendly: Prep the squash cups a day in advance, allowing you to take the stress out of entertaining.
Versatile Filling: Feel free to customize the stuffing by adding your favorite veggies or adjusting the cheese to cater to dietary preferences; maybe try the best cheese for stuffing vegetables!
Crowd-Pleaser: Kids are naturally drawn to the fun shapes, making it easier to introduce them to new flavors while enjoying a delicious family meal together.
Stuffed Pattypan Squash Ingredients
Get ready to explore the deliciousness of stuffed pattypan squash with these fresh ingredients!
For the Squash
- 6 pattypan squash – These lovely little veggies provide the perfect cup for stuffing and are tender when small.
For the Filling
- 2 C roughly chopped kale – A nutritious addition; you can easily swap it for spinach or Swiss chard.
- 1 Tbsp olive oil – Ideal for sautéing; avocado oil works as a great alternative.
- 1/3 C low-sodium chicken broth or vegetable broth – Infuses moisture; in a pinch, water can be used.
- 2 C corn (fresh or frozen) – Adds sweetness and texture; rinsed canned corn makes for a good substitute.
- 1/2 C diced white onion – Provides aromatic flavor; yellow onion can serve as a flavorful alternative.
- 1 Tbsp minced garlic – Essential for that lovely aroma; feel free to adjust based on your taste!
- 1/2 tsp salt – Enhances overall flavor; seasoning to taste is always a good call.
- 1/8 tsp black pepper – Adds a hint of spice; perfect to omit for those on low-sodium diets.
- 1 C grated Cotija cheese – This adds creaminess; substitute with feta or queso fresco if Cotija is unavailable.
For Garnish
- 1/4 C chiffonade basil – Fresh herb for a pop of color; parsley can be used instead or omitted if desired.
For Cooking
- Cooking spray – Prevents sticking; oil is also effective for greasing your dish.
Now you’re all set with the ingredients to create your delicious stuffed pattypan squash! Let’s dive into the cooking process!
How to Make Stuffed Pattypan Squash
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Preheat your oven to 350°F. This ensures that the squash will bake evenly and become perfectly tender and golden as you prepare the filling.
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Sauté the chopped kale in 1 tablespoon of olive oil and 1/3 cup of broth over medium-high heat until the liquid is absorbed, about 8 minutes. This step brings out the flavors and softens the kale before mixing.
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Prepare the pattypan squash by carefully trimming the stems and scooping out the centers to create little cups. Aim to leave about 1/4 inch of flesh for a sturdy vessel—this will make a big difference when it comes to holding the stuffing!
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Combine the sautéed kale with 2 cups of corn, 1/2 cup of diced onion, 1 tablespoon of minced garlic, salt, pepper, and 1 cup of Cotija cheese in a mixing bowl. Stir everything together to form your delicious stuffing.
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Grease a casserole dish lightly with cooking spray and arrange the squash cups upright. Carefully fill each cup generously with the prepared stuffing—don’t be shy; they love a good overflowing!
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Bake the stuffed squash in the preheated oven for 35-45 minutes. The baking time will change depending on your desired firmness; longer baking yields softer squash!
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Garnish with extra Cotija cheese and basil before serving, creating a beautiful presentation that will wow your family and guests.
Optional: Drizzle with a little olive oil and a sprinkle of red pepper flakes for added flavor!
Exact quantities are listed in the recipe card below.
Expert Tips for Stuffed Pattypan Squash
- Prep Ahead: Prepare the stuffed pattypan squash the day before and keep it in the fridge. Just pop it in the oven when you’re ready to serve, making hosting stress-free!
- Choose Wisely: Select smaller pattypan squash for a more tender bite. Larger ones can be tough and less flavorful, so check for size!
- Avoid Sogginess: Be mindful not to overcook the squash while baking; aim for tender yet firm to keep your stuffed cups from becoming mushy.
- Customize Fillings: Feel free to swap out the Cotija cheese or add in additional veggies like diced bell peppers or carrots to the stuffing for added variety.
- Watch for Moisture: If using frozen corn, thaw it first to prevent excess moisture in your stuffing, ensuring a flavorful, well-balanced dish!
- Scoop Smarter: When scooping out the squash, make horizontal cuts to ensure a firm grip and prevent slipping, making your preparation smoother and safer.
Stuffed Pattypan Squash Variations
Feel free to explore these enticing twists and substitutions to personalize your stuffed pattypan squash experience!
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Dairy-Free: Substitute Cotija cheese with nutritional yeast or omit the cheese entirely for a lighter, dairy-free option.
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Extra Veggies: Toss in diced bell peppers, zucchini, or carrots to add vibrant color and boost nutrition. Get creative and make it a veggie extravaganza!
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Herb Infusion: Swap basil for fresh thyme or oregano to give your stuffing a different aromatic twist. Each herb brings a unique flavor profile that transforms the dish!
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Texture Twist: For a crunchy topping, sprinkle breadcrumbs mixed with a little olive oil on top before baking. This adds a delightful crunch that contrasts with the tender squash.
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Spicy Kick: Incorporate a pinch of red pepper flakes or diced jalapeños into the mix for an extra delicious heat. Spice lovers will truly appreciate this lively adaptation.
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Grain Boost: Add cooked quinoa or brown rice to the stuffing for a heartier meal. This variation not only enhances texture but also packs in fiber and protein.
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Zesty Twist: Mix in a splash of lemon juice or finely grated lemon zest to brighten the flavors, giving a refreshing finish to your stuffed squash.
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Balsamic Drizzle: Drizzle with balsamic glaze before serving for a sweet-tangy flavor that beautifully complements the savory stuffing. It’s the perfect finishing touch!
What to Serve with Stuffed Pattypan Squash?
Looking to create a memorable meal that perfectly complements the delightful stuffed pattypan squash?
- Light Garden Salad: A refreshing salad with mixed greens, cherry tomatoes, and a zesty vinaigrette balances the richness of the squash while adding a crisp texture.
- Quinoa Pilaf: This nutty side dish infuses flavors of herbs and citrus, providing a delightful contrast and extra protein that families appreciate.
- Grilled Veggies: Charred bell peppers and zucchini harmonize beautifully, adding depth and a smoky flavor to your meal that elevates the stuffed squash!
- Garlic Bread: Crisp, buttery garlic bread rounds out the dinner, offering a comforting, crunchy element that pairs lovely with the cheesy filling.
- Herb-Infused Rice: A fragrant herb rice makes for an elegant pairing, enhancing the meal with fluffy grains infused with the flavors of basil or parsley.
- Chilled White Wine: A glass of crisp Sauvignon Blanc or Pinot Grigio complements the vibrant flavors of the dish, making it a delightful choice for support and enjoyment.
- Lemon Tart: For dessert, a tangy lemon tart cuts through the savory richness, leaving a bright, refreshing finish to your meal.
- Roasted Baby Potatoes: Crispy potatoes with herbs provide a delightful contrast that adds substance and works wonderfully with the squash’s flavors.
- Feta Cheese Crumble: A sprinkle of crumbled feta on the side adds a salty kick, intensifying the flavors without taking away from the star of the show!
Make Ahead Options
These Stuffed Pattypan Squash are a fantastic option for busy meal planners! You can prep the squash cups and filling up to 24 hours in advance. Simply scoop out the centers of the squash and store them in an airtight container in the refrigerator, while the stuffing can be assembled and kept in a separate container. To maintain the quality and prevent browning, make sure everything is sealed tightly. When you’re ready to cook, just fill the squash with the stuffing and bake for 35-45 minutes as directed. This way, you can enjoy a delightful homemade meal without any last-minute rush!
How to Store and Freeze Stuffed Pattypan Squash
Fridge: Store any leftover stuffed pattypan squash in an airtight container for up to 3 days. Ensure they’re cooled completely before placing them in the fridge to maintain freshness.
Freezer: If you want to freeze them, wrap each stuffed squash individually in plastic wrap or aluminum foil and place them in a freezer-safe bag. They can be frozen for up to 3 months.
Reheating: To reheat, thaw in the fridge overnight, then bake at 350°F for 20-30 minutes until heated through. You can also microwave them on a plate, covered, for about 2-3 minutes on high.
Make-Ahead Tip: Assemble the stuffed pattypan squash a day in advance and store in the fridge until you’re ready to bake—perfect for stress-free entertaining!
Stuffed Pattypan Squash Recipe FAQs
What’s the best way to select ripe pattypan squash?
Absolutely! When choosing pattypan squash, look for ones that are firm, smooth, and free of blemishes. They should have a vibrant color—whether yellow, green, or white—and measure about 3 inches in diameter for the best tenderness. Avoid those with dark spots or wrinkles, as they may indicate overripeness.
How should I store leftover stuffed pattypan squash?
For sure! Store any leftover stuffed pattypan squash in an airtight container in the refrigerator for up to 3 days. Make sure they cool completely before storing to maintain their freshness and flavor.
Can I freeze stuffed pattypan squash?
Yes, you can! To freeze, wrap each stuffed pattypan squash individually in plastic wrap or aluminum foil and then place them in a freezer-safe bag. This way, they can keep well for up to 3 months. When ready to enjoy, thaw them in the fridge overnight and reheat in the oven or microwave.
What should I do if my stuffing is too dry or too wet?
Great question! If your stuffing turns out too dry, you can mix in a splash of broth or a bit of olive oil to moisten it. Conversely, if it’s too wet, add a little more chopped vegetables (like onions or bell peppers) or breadcrumbs to help absorb some moisture. The balance makes all the difference for that perfect stuffing!
Are there any dietary considerations I should be aware of?
Absolutely! Since stuffed pattypan squash is vegetarian-friendly, it’s a delightful option for meat-free diets. However, if you’re cooking for someone with cheese allergies, simply replace Cotija cheese with a vegan cheese alternative, or skip the cheese altogether for a tasty dairy-free version. Always check ingredient labels to ensure compatibility with various dietary needs.
How long does it take to prepare and cook the stuffed pattypan squash?
The preparation usually takes about 20-30 minutes, depending on your chopping speed, and the baking will take around 35-45 minutes in the oven at 350°F. It’s a fantastic make-ahead dish that allows you to enjoy the fun of cooking without last-minute stress!
Stuffed Pattypan Squash: A Cheesy Veggie Delight to Savor
Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Sauté the chopped kale in olive oil and broth over medium-high heat until the liquid is absorbed, about 8 minutes.
- Prepare the pattypan squash by trimming the stems and scooping out the centers to create little cups.
- Combine the sautéed kale with corn, diced onion, minced garlic, salt, pepper, and Cotija cheese in a mixing bowl.
- Grease a casserole dish lightly and arrange the squash cups upright. Fill each cup with the prepared stuffing.
- Bake the stuffed squash in the preheated oven for 35-45 minutes.
- Garnish with extra Cotija cheese and basil before serving.