Ginger Spiced Stuffed Patty Pan Squash

It’s that wonderful time in Vermont when we feel like we have everything at our fingertips.

The tables at the farmers markets are filled with color and texture. The little farm stands, often self-serve, that are dotted around the back roads hold just about everything one might need from raw milk to locally raised honey, syrup, meats and eggs, and breads made from our precious wheat and rye. Hunter gathering is most satisfying right about now. At this time of year, we can pride ourselves in purchasing most of our food with a very small carbon footprint, and in the north country, that is definitely important to our mental health!

Produce of every kind, almost

      The produce gets me the most excited. There’s tomatoes finally, lettuce and radishes, new carrots and beets and potatoes, greens of all sorts, peas, turnips, green beans, fennel, onions, scallions, mushrooms, new garlic and garlic scapes, and a bounty of herbs of every type. No sweet corn for a bit, but we have raspberries and blueberries, so we’re happy. 

Enter, the summer squash 

     The squash is here. Zucchini and summer squash of all sizes and shapes from little round balls to curved yellow delights. One of our favorites is patty pan squash, and after my farm foraging this past weekend, I decided to stuff my lovely little yellow gems. I like to keep it simple, so the lovely flavor of the squash shines through. A bit of garlic, a little onion and parsley, and just because I had some left-over in the refrigerator, a touch of pickled ginger.

Saturday night supper

      This was Saturday night supper with a little salad on the side. Very satisfying. This time around, I used the food processor to make the stuffing with a finer texture. You can just as easily chop everything with a knife, including the bread!

 If you can’t find patty pan squash, use any summer squash you have! This is tasty in a little zucchini boat. You can add other herbs if you like, use leeks or scallions rather than the onion, or toss in some browned vegan or local sausage if the meat eaters need a little something extra. It’s always about what you like best, and what you find at the market that activates your taste buds. Eat what is fresh and best, and you won’t go wrong.

Ginger Spiced Stuffed Patty Pan Squash

For each patty pan squash:

  • 1 garlic clove, finely minced
  • ¼ tsp. ground ginger
  • ¼ purple onion, minced
  • 1 tbsp. parsley, minced
  • 1 tsp. pickled ginger, minced
  • Pinch of crushed red pepper flakes
  • Extra virgin olive oil
  • 1 slice of whole wheat bread
  • 1 tsp. Parmesan, dairy or vegan

      Preheat oven to 350 degrees and lightly spray or line a baking sheet.

      Slice a tiny sliver off the bottom of the squash so it will stand up. Slice off the top of the squash to make a flat area, save this top for garnish.

      Scoop out some of the insides to the squash, leaving a sturdy wall all around. A melon baller works well here. Drizzle a little olive oil over the insides and season with salt and pepper. 

     In a food processor (or with a grater or knife) add the squash and pulse until chopped up. Toss in the garlic, ginger, onion, parsley, ground ginger, and red pepper flakes, and process to a slightly coarse texture. 

     Heat a tablespoon or so of oil in a skillet and add the squash mixture. Sauté until the onion and squash have released much of their juices. Place in a bowl. 

     In the same food processor, (no need to clean first) add the bread and pulse until coarse. Toss in with the vegetables and mix well. 

      Mound into the squash bodies, drizzle with a bit of olive oil, don’t forget the little tops. Sprinkle with the Parmesan, and drizzle with olive oil. 

Ready for the oven. Now, go put on some music and relax.

     Bake for 50 minutes and check with a knife inserted in the thickest part of the squash. Depending on the size of your squash, it might take a few more minutes until the stuffing gets golden and the squash tender.  Serve with their little hats, and a drizzle more of olive oil.

Happy Foraging!

It’s waiting for you! Farmers markets in the U.S. continue to increase in number and scope. The United States Department of Agriculture keeps an inventory of farmers markets that you can use to find a location near you.

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78 Comments Add yours

  1. TaMara says:

    Oh, yum. I was looking for something new to impress some friends when they come over for a cookout next week. I may try these on the pellet grill.

  2. terrie gura says:

    Wow, that is one awesome farmers’ market! Any stuffed squash is perfect, in my opinion. Only recently have I heard of Patty pan; I must try them!

    1. They are really delicious!
      You’re gonna love the farmers market!

  3. Oh perfect timing. I have four of these unique squashed in my refrigerator. I was hoping to find some different recipes to make and this one popped up today. Thank you.

    1. The garden gods are smiling on your pantry!

  4. What a gorgeous filling and those little squash always look so special.

    1. Thank you! They are lots of fun to play around with!

  5. Jenna says:

    I’ve never had Patty Pan squash, I must try this, I love the presentation!

    1. Thanks Jenna! Time to go hunter/gathering.

  6. Suzassippi says:

    I love patty pan squash! This is very pretty, and reminds me a bit of the stuffed mushrooms with the pineapple tops!

    1. Oh, a pineapple would be tasty on this, with a little caramelization!

  7. Ronit Penso says:

    These look so prety and tasty. Great dish! 🙂

    1. Thanks Ronit, and fun to make.

  8. Marilyn says:

    I have never stuffed this veg before!

    1. The shape begs to be stuffed, so I complied!

  9. Bernadette says:

    They look pretty as a picture and I like the addition of ginger.

    1. Thanks Bernie! The ginger was just the right touch!

  10. These look mighty tasty, Dorothy. 🙂

    1. Thanks! We loved them.

  11. Chef Mimi says:

    That looks so good! I wish I could be in Vermont right now.

    1. Thank you Mimi. I do appreciate how very fortunate we are to live in this beautiful area.

  12. NativeNM says:

    How cute and tasty too I’d bet! I agree, this is the time to visit the farmers markets, they have so much to offer with freshly picked fruit and veggies.

    1. It’s as beautiful as Oz!

  13. brwbmm says:

    That’s a great veggie dish!


    1. Thank you Marjorie! They were very flavorful.

  14. I haven’t tried this squash; it looks so interesting!

    1. Thank you Elaine! Keep a lookout for it, it is really sweet and tasty, Of course, you can just chop it up and steam or boil it, but the shape begs to be used in a more fun way!

  15. Kevin says:

    How great that you are supporting your local farmers markets. I find the freshness has a taste that you can’t put a price on.

    1. What people sometimes don’t realize is that you can buy your whole week’s worth of veggies on that day and everything stays fresh all week because it was just picked! Think how long it takes to ship produce from across your country, or another continent even!

  16. Anonymous says:

    Such a clever, vibrant dish; I can only imagine the taste explosion!

    1. Thank you! The ginger gives it a nice little lift. I was glad to have it leftover from sushi takeout!

  17. nancyc says:

    Love this idea for stuffed squash—it makes such a nice presentation! 🙂

    1. Thanks Nancy! I love any dish that can serve as a whole meal, or nearly so. This one is really fun to make, easy too.

  18. CarolCooks2 says:

    So pretty, Dorothy they look delicous 🙂

    1. Thanks Carol! How are your cookbooks coming along?

      1. CarolCooks2 says:

        The first one will be on Amazon in time for Thanksgiving the other two next year 🙂

      2. Wow! I can’t wait.
        Mine is coming along very slowly….

      3. CarolCooks2 says:

        Mine has been a while in the planning thast was why I decided to split them into 3 or maybe 4…Good luck with yours, Dorothy 🙂

  19. Americaoncoffee says:


    1. Thanks! I saved you one!

      1. Americaoncoffee says:

        You’re kind and hospitable. There’s a crew of us who want in on your treats. ☕️☕️.

      2. I’ll try to comply!

  20. These are almost too pretty to eat ☺️

    1. That’s what I thought. But we ate them anyway! 🙃

  21. Gail says:

    Another crowning moment at the Vermont Dinner Table, Dorothy. 👏👏👏

    1. Thank you Gail! It certainly tasted like summer!

      1. Gail says:

        Summer dining is like no other, that’s for sure. 🌸🌿

      2. We look forward to the easy summer days, eating out. But all we’ve had the last two weeks is rain and humidity. Lots of flooding and roads closed here today, one village got 7 inches of rain!

      3. Gail says:

        That sounds extremely unusual and dangerous. Be safe, Dorothy. Flooded roads: “Turn around, Don’t drown.” 💦

      4. Yes, we’ve been hearing that all day!

  22. Oh yum! I bet the stuffing would be fantastic in a puff pastry!

    1. I think I could eat anything if it is wrapped in puff pastry! I probably have.

  23. I’m right there with ya, sister!

  24. Looks utterly delicious. I love that it’s vegetarian and easily vegan.

    1. Thanks Laurie! It’s one of my favorite summer suppers.

      1. Yum!

  25. Nancy says:

    Mmmm! An impressive dish! Thanks for another gift of your love of new delights for us.

    1. Thank you sweet Nancy! This dish is as fun to make as it is tasty.

  26. Just signed up again! Are you out of the deluge?

    1. So glad Elizabeth! Yes, we are fine, thank you for asking!

  27. I think it may be so beautiful to eat! Yummy!!!

    1. Almost! But not quite! Thanks for stopping by.

  28. Elizabeth says:

    Are you out of the flood zones? Cooking summer squash, bok choy and kale(not all together!) tonight out of our CSA bag. Yum for the patty pan recipe. We will probably get those this week.

    1. Yes, we are safe and sound; no streams or rivers near where we are, and the sun is out. So many road closings, we’re not going to be able to get to a lot of places for a while!

  29. Anonymous says:

    I am relieved. Horrifying video out of Montpelier. Central Connecticut avoided the deluge that hit Western Connecticut and the Hudson Valley. Quite capricious where it hit.

    1. We’ve been glued to the television, and will be again when the rain starts back up on Thursday. So many roads are still impassable!

  30. The variations are endless with a recipe like this. Good idea to precook the stuffing a little.

    1. Thanks Stefan. Yes, if you don’t give the stuffing a little head start, it ends up too watery!

  31. Christy B says:

    I haven’t seen patty pan squash here but we do have other squash to use! These not only look and sound tasty but they’re super cute too 🥰

    1. You can substitute any summer squash, it will still be delicious! The zucchini would not need to bake quite so long.

  32. Julia says:

    This looks delicious. Oddly enough, I never thought of stuffing patty pan squash before. It makes more sense to stuff them than zucchini. Thanks for the idea!

    1. Thanks Julia! They just beg to be stuffed! I always hate just chopping them up for steaming or a stir-fry, because the shape is so beautiful.

      1. Julia says:

        We grew them when I was a kid and my grandmother would slice them into discs. She would then dip them into egg and milk, then cover them with flour with salt and black pepper. She would then fry them into crispy brown discs that were so good to eat. She would always let us have some before dinner.

      2. What a lovely memory Julia! This sounds simple, and simply delicious. I love how she gave you your special treat!

      3. Julia says:

        She was a wonderful cook and always gave me special treats! I have so many great memories of her showing me how to cook.

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