Roasted squash is a great vessel for some sweet, buttery sausage stuffing.
At the start of fall, the squash seem endless. Admittedly, I usually go right for the butternut or the pumpkins. But our Coonamessett Farm Share faced us with pattypan squash. I was underwhelmed; the size of these little things seemed like a lot of work, but it turns out they’re pretty dang simple. You don’t even have to peel them!
This recipe showcases the shape of these little flying saucers while allowing the squash to roast in the flavors of Italian sausage stuffing.
Ingredients (serves 2)
- 2 tbsp butter
- 2lbs pattypan squash
- 3/4 - 1lb sweet Italian sausage
- 2 cloves minced garlic
- 1 tbsp parsley
- 2 cups bread cubed into 1/2 inch pieces (french bread works well)
Preheat the oven to 350F. Remove the stems of the squash. Then hollow them out. I recommend cutting a circle around the top, and then using a spoon to scrape the middle out. Try to save as much of the meat as you can, removing the handful of seeds in the middle.
If your sausage is in links, cut it open and remove the skin. Add the butter to a large pan on medium heat. Add the sausage and break it apart as it cooks. After a minute, add the squash, parsley, and garlic. After another 2 minutes, add the bread and stir thoroughly to get the grease all over the chunks of bread. Your sausage should not be cooked all the way through; it still has plenty of time in the oven!
Stuff the squash shells with the stuffing and place them in a rimmed pan. If it doesn’t all fit, you can add the extra to the pan too. Bake for about 30 minutes, or until the squash is soft and the sausage is cooked through.