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Savory Patty Pan Squash Stuffed with Italian Sausage and Ricotta

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A quick and easy stuffed patty pan squash recipe featuring fennel-spiced Italian sausage, creamy ricotta, and fresh herbs for a comforting Italian-inspired meal.

Ingredients

Scale
  • 4 medium patty pan squash, washed and tops sliced off (3–4 inches wide)
  • 12 ounces Italian sausage, fennel-spiced, casings removed
  • 1 cup whole milk ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, minced
  • 1/2 small yellow onion, finely diced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Red pepper flakes, optional pinch

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the tops off the patty pan squash about 1/2 inch below the stem. Using a small spoon or paring knife, carefully scoop out the seeds and some flesh to create a hollow shell, leaving about 1/4 inch of wall thickness. Set the scooped flesh aside.
  3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add diced onions and cook until translucent, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
  4. Add Italian sausage to the pan, breaking it up with a spoon or spatula. Cook until browned and cooked through, about 5-7 minutes, stirring occasionally.
  5. Chop the reserved squash flesh and add it to the skillet with the sausage mixture. Cook for 3-4 minutes until softened.
  6. Remove skillet from heat and transfer the sausage and squash mixture to a mixing bowl. Let it cool slightly.
  7. Stir in ricotta, Parmesan, fresh basil, salt, pepper, and red pepper flakes (if using). Mix gently until combined but still a bit chunky.
  8. Brush the inside of each hollowed squash with olive oil and season lightly with salt.
  9. Fill each patty pan squash generously with the sausage-ricotta mixture, packing it in but not overstuffing.
  10. Place the stuffed squash in a baking dish and drizzle remaining olive oil over the tops.
  11. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until tops are golden and squash shells are tender when pierced with a fork.
  12. Remove from oven and let cool for 5 minutes before serving.

Notes

If the filling is too wet before baking, mix in a tablespoon of breadcrumbs to absorb moisture. Drain ricotta in a fine mesh strainer for 10 minutes if a firmer filling is desired. Do not rush hollowing the squash to avoid puncturing the walls. Let sausage brown without stirring immediately for better flavor. Rest the stuffed squash 5 minutes after baking to help filling set.

Nutrition

Keywords: patty pan squash, stuffed squash, Italian sausage, ricotta, easy dinner, gluten-free, summer squash recipe

Find it online: https://siennaspoon.com/savory-patty-pan-squash-stuffed-with-italian-sausage-and-ricotta-recipe-easy-and-delicious/