Last month, my husband's parents visited us for a few days. We decided to stop by the state farmers market in Raleigh before going to Chapel Hill for the afternoon--the farmers market is HUGE and full of fun local products like muscadine grape slushies and sweet potato syrup. Oh, and there's the produce too--lots of produce!
As we were strolling through the produce section, my mother-in-law pointed to the pattypan squash and asked what they were.
"They're pattypan squash! They taste like zucchini."
"What do you do with them?"
"You can stuff them..."
…and that was all I had. You can stuff them. That's pretty much the extent of my pattypan squash repertoire. Of course, there are other things you can do with pattypan squash, the rounder, squatter, UFO-looking cousin to zucchini. In fact, you can really use it in any dish where you'd use zucchini. Cut into rounds, it's perfect for grilling. You can also cut out the stem and flower ends, cut the squash in half, and then cut each half into slices. I did this with a pattypan squash I got from the garden this weekend and I sauteed the slices with long beans and corn (also from the garden!). Summer veggie saute, y'all!
So yes, you can do lots of things with pattypan squash. But it's still best for stuffing. It's the perfect shape and the perfect size. Somehow it feels like a wasted opportunity to do anything with a pattypan squash other than stuffing it. Oh sure, it was good in that saute, but it could have been stuffed!
Because the flavor of pattypan squash is so similar to zucchini, you can use just about any zucchini stuffing for pattypan squash too (perhaps Parmesan panko, artichoke hearts, and sun-dried tomatoes?). This particular stuffed pattypan squash recipe has a protein-packed filling consisting of quinoa, fresh corn, and queso fresco. There's a little bit of chipotle in there too to add some smokiness and heat.
This is what you do with pattypan squash.
📖 Recipe
Ingredients
- cooking spray or oil mister
- 6-8 pattypan squash, 6 if they're large, 8 if they're smaller
- 1 tbsp. olive oil
- 1 small onion, diced
- 1 garlic clove, minced
- 2 tsp. ground cumin
- ½ tsp. dried oregano
- 1 small tomato, diced
- 2 ears of corn, kernels removed
- ½ c. vegetable broth
- 1 ½ c. cooked quinoa, which is about ½ c. uncooked
- 1 chipotle pepper, the canned kind, seeds removed and chopped + 1-2 tsp. adobo sauce from can
- salt and pepper to taste
- ¾ c. crumbled queso fresco, divided
- ¼ c. coarsely chopped cilantro
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 11 baking dish with an oil mister or cooking spray.
- First, hollow out your pattypan squash. Slice off the stem end, then scoop out most of the insides. You want about a quarter-inch shell remaining. Discard as many of the seeds as you can, but reserve ½ cup of chopped squash insides. Place the pattypan squash in the baking dish.
- Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in cumin and oregano and cook 1 minute more. Add reserved squash insides, tomato, and corn and saute for 3 minutes, then stir in broth, quinoa, chipotle pepper, and adobo sauce (1 teaspoon for a milder filling, 2 teaspoons or more if you want it spicier). Continue to cook on medium-high heat until most of the liquid has evaporated. Remove from heat and stir in ½ cup of queso fresco and salt and pepper to taste.
- Divide filling into pattypan squash. Pour ¼ cup of water into bottom of baking dish, then cover dish with aluminum foil. Bake for 20 minutes or until squash is tender. Top with cilantro and remaining queso fresco before serving.
Liz @ A Nut in a Nutshell says
I've never tried it before, and honestly, I've never heard of it but I sure like your recipe idea for it. 🙂
Kiersten says
They are all over the farmers market in Raleigh! I very rarely see them at the grocery store, though.
Natalie says
I've never tried pattypan squash before but I'm very curious now! I've had a similar recipe bookmarked for a while for a baked tomato stuffed with quinoa, corn, and chiles, but I think I'd like stuffed squash even better!
Kiersten says
You should! They taste just like zucchini, but I like the novelty of them because they come in different colors and shapes. 🙂
EA-The Spicy RD says
Gorgeus, delicious dish! I love the pretty colors of the purple beans and yellow squash. Can't think of the last time I picked up a pattypan squash, but I'll be making this soon!
Kiersten says
Thank you! Pattypan squash is the same price as zucchini at the farmers market & since I'm a big fan of novelty, I find myself buying them instead of the more boring squash. 🙂
Jackie @ Domestic Fits says
Is it weird that I think that this squash is Adorable?
Kiersten says
It is TOTALLY adorable.
Angie@Angie's Recipes says
These pattypan squashes are so adorable. I am so happy to see those purple red long beans again.
Kiersten says
See, I told you the long beans would make another appearance! 😉
Emily says
Well, this looks delicious. I always thought you were just supposed to "look" at these, not actually eat them!
Kiersten says
Ha! No, you can eat them and they are tasty. 😀
Heidi @ Food Doodles says
Cute! I love pattypan squashes 😀 I have yet to try stuffing them though - I love the idea!
Kiersten says
That's so funny, because I had no idea what to do with them other than stuffing them. 😉
April Decheine says
My Pattypan is flowering and then the next day the flower is on the ground, getting annoyed!! Looks really good, will have to try this recipe!
Kiersten says
That's happening to mine too! This was the only squash I got from about 20 flowers. I wonder if it's the heat?
Brenda Williams says
This made me laugh....loved this post and the recipe too!
Kiersten says
Thank you! And it's spicy, so you'd like it! 😀
Genevieve says
I tried my first pattypan squash last summer - the main reason I bought it was because its just so darn cute! But I also like to have different options from zucchini in the summer. I love the sounds of the stuffing you made - great use of summer veggies!
Kiersten says
They are SO cute! I love all the different colors they come in too. Even though I think they taste exactly like zucchini. 😉
Kelly @ Texas Type A Mom says
I've never heard of pattypan squash before today. I love zucchini but wouldn't have thought to stuff them either. I need to try this to change up our squash dishes!
Kiersten says
If you have a farmers market nearby, I bet they have lots of pattypan squash right now! At ours, it's the same price as zucchini and yellow squash.
BusyWorkingMama says
What a cute squash! Your recipe looks delicious!
Kiersten says
Thank you! And yes, they're darling little squashes, right? 🙂
Shirley says
I've used them in a saute before, but they're firmer than I'd like so I usually opt for zucchini when sauteeing. But now I want to try them stuffed!!
Kiersten says
They are made for stuffing! 😀 They're the perfect size and shape. And just about any stuffing for zucchini will work in a pattypan.
fruitbowlk says
I have two of them and didn't know what to do with it thanks for giving me something to do with ingredients I already have in my house.
Kiersten says
I'm glad I could help--I hope you like it! 🙂
Diana says
I just printed this and it is going to be on the dinner table tonight.
Kiersten says
I hope you enjoyed it! 😀
Penny says
Hi!
I just tried making the recipe and WOW is it hot. I relooked at the recipe and realize you wrote "1 canned chipotle pepper, seeded and chopped + 1-2 tsp. adobo sauce from can" and in my speed reading I thought that meant 1 can of chipolte peppers, not one pepper. Tasting it now I think you must have meant just one pepper. Perhaps you could clarify this in your yummy recipe!
Kiersten says
I'm sorry about that! A whole can of peppers would definitely be spicy! Yes, by 1 canned chipotle pepper, I meant a single pepper. I'll go in and reword that to say "1 chipotle pepper, from a can."
Nancy says
This is just what I've been looking for. I call these "sunburst" squash which I believe is the other name they go by. I can hardly wait to try it. I will make one substitution and use the diced, canned Ortega chilis. They are not hot and I love the flavor. I have stuffed zucchini many times and it was just OK. I think these extra spices will zip it up a notch. It is interesting that all the other recipes I looked at say to bake the squash first. I have never done that and I don't see any reason to, which is why I like your recipe. Tomorrow or Tuesday. I already made zucchini-cheddar muffins that turned out great! There is most likely one out in my garden waiting to be made into a boat! Thanks!
Kiersten says
Some people like their squash to be softer and either bake or boil it first (my mom always boiled it--it was so mushy and watery!). But for me, I like it a little more firm. 🙂
Nancy says
Smack! Smack! I can hardly wait. I'm going to make these tomorrow. Since I have too many big ones, I will stuff them, cook them, and freeze them. I know that will make them mushy, but that's OK. I refuse to throw them out! Thanks for the reply.
Rosana Meza says
Just made this tonight and my hubbie and I loved it! The chipotle pepper gives it a wonderful smoky filling-just wish I had bought more squash at the farmer's market!!
Kiersten Frase says
Thanks for your comment - I'm so glad you enjoyed the recipe! 🙂
Kim says
Made this tonight. Very good! Don't skimp on the spices as they fire it up. We used red quinoa and the last of last years frozen corn and some liquid smoke as we were out of chipotle peppers. Filling, delicious and one squash was plenty for each of us. Thanks for a great recipe!
Kiersten Frase says
I'm glad you enjoyed the recipe - thanks for your comment! 🙂
Marian says
It seems like this recipe has been up here for a number of years but I just made if for a family Fourth of July celebration and had to leave a comment. I have a pair of vegan nephews and always try to make things they can enjoy. I made this stuffed patty pan squash recipe and realized I didn't have anywhere near enough patty pans and ended up using two zucchinis as well. I split them, hollowed them out, used their insides in the stuffing, stuffed them, and cooked them right along side the smaller squash in the pan. The non-vegans at the get together were eating so much I had to put away some so the vegans could get some! Really, really delicious, and easy to make. I did make two substitutes for things I didn't have: thyme instead of oregano and Italian roasted peppers instead of chipotle. I used this recipe for vegan queso fresco: https://www.thecuriouschickpea.com/easy-homemade-vegan-queso-fresco/ it was easy to make (just make it at least 6 hours before you need it). It melted beautifully and has a nice nutty flavor. Thanks for this!