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Orzo Stuffed Patty Pan Squash

August 12, 2011

orzo stuffed patty pan squash

I was talking to my brother who lives in India, the other day about what foods he’s able to get there. Or more acurately I was trying to help him get creative with his cooking since his apartment only has a stove and no oven. I asked him what kind of vegetables are available at the market and he said that you can never count on anything being in stock except for gourds. There’s always weird gourds, he said. Like one that’s star shaped and so  large it’s chopped up and sold in pieces. This got me thinking about the gourds available to me and  what a shame it is that the majority of squash available in US super markets is so boring! And then I remembered my old friend Patty Pan!


Oh patty pans! With a name that fun these flying saucer shaped squash beckon for a method of preparation that highlights their uniqueness. So, rather than cutting them up and pretending they’re just like all the other squash in the world, we’ve developed a stuffed squash recipe that allows their shape to remain intact for guests (and children) to “oooh” and “aaah” at. Roasting draws out the sweetness of these already sweeter than average summer squashes, and paired with a creamy, cheesy orzo stuffing they make for a great summer side dish.

orzo stuffing

Of the recipes we’ve posted so far, this is probably one of the hardest to screw up. We reccommend using the porportions in the stuffing listed below as basic guidlines to get you started, but encourage you to play around with the proportions, tasting as you go. Obsessed with basil? Add another tablespoon! Want a less creamy texture to your stuffing – only use one tablespoon of goat cheese. Hate lemons? Make the stuffing without their juice (I did for one of mine and it still tasted great).

Orzo Stuffed Patty Pan Squash

(Serves 4 as a side dish)


4 patty pan squash, cleaned, stems removed

1 cup cooked orzo, cooled to room temperature

2 tbs fresh goat cheese

1 tsp lemon juice

1 tbs basil leaves, chopped fine

olive oil

salt and pepper to taste


Preheat oven to 400 with a rack in the middle. Brush your squash lightly with oil, then place on a baking sheet, flatter side down and roast until tender (you can tell by piercing them with a fork), 20-45 minutes depending on the size of your squash. Ours had a diameter roughly the size of a baseball and took 30 minutes. Remove from the oven and set aside to cool. Once you can handle them, use a paring knife to remove the top half inch, then scoop out the seeds with a small spoon, being careful not to pierce the skin of the squash while doing so.

In a medium bowl, combine orzo, goat cheese, lemon juice, basil and salt and pepper to taste.

Stuff your scooped out squash with the orzo mixture, fitting as much filling as possible without breaking your squash. You may serve as is, or place them back in the oven for a few minutes to heat them through before serving.

orzo stuffed patty pan squash

2 Comments leave one →
  1. August 21, 2011 10:21 am

    Bravo! The squash seemed a work of art. I love it.

    • August 21, 2011 12:23 pm

      Thanks! We hope you have a chance to cook this soon!

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