Pattypan squash with a cheesy bacon stuffing
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
If you are growing your own pattypan squash or can get your hands on some larger specimens, then this should be your go-to recipe. Quick, delicious, and a little bit fun!
  • 2 large pattypan squash
  • 150g bacon lardons
  • ½ cup diced onion
  • 1 clove garlic, crushed
  • 2 slices of bread, processed into soft breadcrumbs
  • 50g freshly grated Parmesan cheese
  • ¼ teaspoon dried thyme
  • salt and pepper to taste
  1. Preheat oven to 180C.
  2. Place the whole squashes in a large steamer and steam for 10 minutes, or until soft enough for a sharp knife to be able to pass fairly easily through them.
  3. Remove from the steamer and slice the top off the squash. Using a teaspoon (or ideally, a melon baller) , scoop the fleshy centres and pips out of the squashes. Be careful not to break the skin. Chop the flesh into small pieces and set aside.
  4. Over medium heat, fry the onion together with the bacon (if the bacon is not very fatty, you may have to add a splash of oil) and add the garlic after 2-3 minutes. Fry until the bacon begins to brown, then add the reserved squash flesh and cook until it is heated through.
  5. Turn off the heat and stir in the breadcrumbs and Parmesan. Season with the thyme and add salt and pepper to taste.
  6. Carefully spoon the stuffing into each squash, making sure you get stuffing into all the nooks and crannies until the squash is overflowing.
  7. Sprinkle a little more cheese on top of the stuffing and bake in the preheated oven for 10-15 minutes, just long enough for the squash to be piping hot through and the cheese melted.
Recipe by Cooksister | Food, Travel, Photography at