Stuffed Pattypan Squash
1 hour 30 min. Recipe Yield:
4 servings Difficulty:
Medium recipe
Stuffed squash – when you look at squash, they look like a flower-vegetable and the first thing that comes to mind is to stuff it with something to preserve this natural beauty. Of course, you can make any filling, you can add rice, tomatoes. Add thyme, sage for even more flavor. You can add hot pepper for piquancy. Sausages can be replaced with veal or pork with the addition of smoked bacon. There can be many ideas, squash will only complement all these products.
Recipe Ingredients
Cooking Recipe
The recipe for stuffed pattypan squash is very simple. Carrots, sweet peppers, you can use different colors, cut into small cubes. Chop celery and onion finely too.
Heat vegetable oil in a frying pan, add chopped garlic and rosemary sprigs. When a light aroma comes out, add onion, and then the rest of the chopped vegetables. Simmer over medium heat until the onion becomes translucent. Finally, add salt and pepper.
Next, put the sausages without the casing into the frying pan and fry until slightly golden, stirring occasionally. Cool the finished sausage mince with vegetables slightly, and then mix with grated parmesan, eggs and chopped parsley.
Cut the pattypan squash and scoop out the middle with a spoon. Place the sausage filling in the middle of the squash, put it in a mold, and cover with the cut part of the squash. Pour the broth over the squash, cover with foil and place in an oven preheated to 200°C (390°F). Cook pattypan squash for 30 minutes, then remove the foil and cook for another 30 minutes, periodically pouring broth over it.