Summer squash are abundant right now, and there are hundreds of sweet and savory ways to use these seasonal fruits. No matter the shape, they beg to be stuffed.
I love stuffing squashes, whether summer or winter. You can add just about anything to the stuffing from fresh local mushrooms to leftovers from last night’s supper. In this case, I used both! I found some beautiful local shiitake mushrooms, and I had some mashed potatoes left over from another meal. The potatoes made a great egg-free binder for the stuffing, and I’ll remember that for future recipes!
I think one of the reasons I love stuffing squashes is because your meal is contained in a little vegetable shell and everyone gets their own. I served these to my husband and myself with just a little salad on the side, and called it supper. I had two left over, so the next day my sister and I enjoyed them for lunch! I just warmed them in the oven at 350 for about 15 minutes.
Jazz them up!
Although delicious on its own just steamed and served with a little butter, summer squash has subtle flavor and loves to keep company with any number of herbs and spices. Here I added a little cumin and chili powder, and boosted the flavor even more with a bit of hot and sweet peppers.
I topped these with breadcrumbs and paprika, but you can use a cheese of your choice, or just leave it as is.
Mushroom stuffed Patty Pan Squash
- 4 patty pan squash
- 4 ounces shiitake mushrooms, diced
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 jalapeno pepper, minced
- 1 mini sweet red pepper, minced
- 2 tbsp. olive oil
- ½ tsp. cumin
- 1 tsp. chili powder
- 1 cup mashed potatoes
- 2 tbsp. parsley, minced
- Salt and pepper
- 1/3 cup Panko bread crumbs
- ½ tsp. sweet Paprika
- 2 tbsp. olive oil
- OR, grated cheese of choice
Slice a tiny sliver from the stem end of the squash so it will sit still. Cut off the top bulge of the squash, then scoop out the flesh leaving a thick wall. You can use a grapefruit spoon or even a melon baller.
Moisten all surfaces with a little olive oil and set on a rimmed baking sheet lined with parchment. Season with salt and pepper.
Dice up the flesh. You will use about half of it, save the rest for another dish. Dice the mushrooms and onions, mince the garlic, and peppers.
Heat the olive oil in a large skillet and add the vegetables along with the cumin and chili powder. Sauté just for a few minutes until the onions have sweat and the squash released some of its water.
Put the veggies in a bowl and add the mashed potatoes and parsley and salt and pepper to taste. Mix everything up and Mound into the four squash.
Mix together the bread crumbs, paprika, and olive oil and sprinkle on top. Or, just sprinkle with cheese of choice.
Bake for 50 to 55 minutes, turning the pan once. Test for doneness by slipping a sharp knife into the flesh of the squash.
Let cool for a few minutes and serve, topped with a little Sriracha Mayonnaise, below.
- ½ cup mayonnaise, regular or vegan
- 2 tbsp. Sriracha Sauce
- Juice of one lime
© Copyright 2020– or current year, The New Vintage Kitchen. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to The New Vintage Kitchen, with active link and direction to this original post.
The New Vintage Kitchen does not accept ads or payment for mention of products or businesses.
Member of Slow Food