If you love French comfort food and fresh produce, this pattypan squash recipe is for you! Tender beef, morel mushrooms, onions, and carrots, simmered in a wine sauce, then baked inside golden pattypan squash. A cozy, flavorful dinner that's as beautiful as it is delicious! And for dessert, try this no-bake pumpkin pie!
If you've never heard of pattypan squash, you're not alone! I hadn't either, until my friend, Teresa, gave me a few that she had grown in her own garden.
After they sat on my kitchen counter for a few weeks, during which time I contemplated how to cook them, I came up with a plan to stuff them with a beef bourguignon-inspired filling. I use a very similar filling in these puff pastry mini meat pies recipe.
The end result? A delectable dinner that was thoroughly enjoyed. If you have smaller pattypan squash, you can obviously make more than two. I can only imagine that the smaller ones would be even more delicious and tender! So, give this pattypan squash recipe a try and let me know what you think!
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😍 Why You'll Love This Recipe
- This pattypan squash recipe is easy to prepare and at the same time, a showstopper.
- It's a creative way to serve pattypan squash.
- It's a good recipe to use on pattypan squash that weren't picked in their prime. The larger size makes them easier to stuff.
🔖 Ingredients & Substitutions
- Squash: Pattypan squash (also spelled patty pan squash) is known by many other names, including scallop squash, button squash, scallopini, and flying saucer. The filling is enough to fill two 6" pattypan squash. If you can't find them at your favorite grocery store, look for them at a local farmer's market in August. Another option is to substitute one acorn squash or mini pie pumpkins.
- Beef: The best cut of beef to use for this recipe is beef chuck. It's well marbled, flavorful, and gets fall-apart tender after slow cooking.
- Vegetables: Yellow onion, mushrooms, garlic, and carrot. I used morel mushrooms, but you can substitute them with your favorite variety.
- Wine: Red wine adds complexity and richness that plain broth can't match. If you don't want to add wine, substitute with crushed tomatoes plus ½ tablespoon balsamic vinegar.
- Seasoning: Sea salt, black pepper, smoked paprika, and crushed red pepper (optional).
- Herbs: Dried rosemary and dried thyme. If using fresh, add 1 ½ teaspoons of each.
- Flour: All-purpose flour, for thickening.
*A full list of ingredients can be found in the recipe card.
🍴How to Make This Pattypan Squash Recipe
Step 1: Using a pairing knife, slice the top off both pattypan squash, then use a large spoon to remove the seeds and stringy flesh.
Step 2: In a medium saucepan, fry bacon until crisp, then remove and chop into small pieces. Cube beef into 1" pieces, then season with salt, black pepper, and sprinkle with flour; sear in bacon grease.
Step 3: Add chopped bacon and diced onion, and sauté until caramelized. Then add chopped mushrooms and minced garlic. Sauté for a few more minutes. Next, add tomato paste, smoked paprika, and crushed red pepper. Sauté for one more minute.
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Step 4: Deglaze pan with wine, then add broth, Worcestershire sauce, rosemary, and thyme. Bring to a gentle boil, then cover, and simmer on the lowest setting for 30 minutes.
Step 5: Stir chopped carrot into beef mixture, then divide between the two squash and cover with lids. Place on a foil-lined tray, then spray the outside of the pattypan squash with a light coat of olive oil and bake in a preheated 375°F oven for one hour.
🍽 Serving Suggestions
This pattypan squash recipe is a meal in itself. It's a filling dish that really doesn't require any sides. However, if you split each squash into two servings, or use smaller pattypan squash, you can serve them with bread or croissants and a roasted beetroot salad or this arugula pear goat cheese salad.
Topping the baked pattypan squash with sour cream, shredded cheese, and chopped fresh herbs is another delicious option!
🤷🏻♀️ Recipe FAQS
Pattypan squash can be sliced into rings and sprayed with olive oil, then seasoned with salt and pepper and baked in the oven, or sauteed in a pan. They can also be stuffed with rice or other fillings, then baked.
Yes, the skin of the pattpan squash is tender and edible. However, as they mature, the skin gets tougher, though still edible.
Young pattypan squash can be enjoyed raw, much like zucchini. Their flavor is mild and slightly sweet. As they mature, their skin and seeds toughen, so it's best to scoop out their seeds and cook them until tender.
🤷🏻♀️ Pro Tips
- It's best to harvest pattypan squash when they're about the size of your palm. This pattypan squash recipe, however, calls for larger ones, approximately 6" to 7" in circumference. This makes them easier to stuff.
- If you prefer your carrots tender, sauté them with the other vegetables first, instead of adding them before the pattypan squash gets baked.
- Store pattypan squash leftovers in the refrigerator for up to 5 days.
- Reheat in the microwave for one to two minutes.
🍂 More Fall Recipes
If you enjoy this pattypan squash recipe, check out these other fall recipes!
📖 Recipe
Pattypan Squash with Savory Beef and Mushroom Filling
Ingredients
Equipment
Method
- Using a pairing knife, slice the top off both pattypan squash, then use a large spoon to remove the seeds and stringy flesh.
- In a medium saucepan, fry bacon until crisp, then remove and chop into small pieces. Cube beef into 1" pieces, then season with salt, black pepper, and sprinkle with flour; sear in bacon grease.
- Add chopped bacon and diced onion, and sauté until caramelized. Then add chopped mushrooms and minced garlic. Sauté for a few more minutes. Next, add tomato paste, smoked paprika, and crushed red pepper. Sauté for one more minute.
- Deglaze pan with wine, then add broth, Worcestershire sauce, rosemary, and thyme. Bring to a gentle boil, then cover, and simmer on the lowest setting for 30 minutes.
- Stir chopped carrot into beef mixture, then divide between the two squash and cover with lids. Place on a foil-lined tray, then spray the outside of the pattypan squash with a light coat of olive oil and bake in a preheated 375°F oven for one hour.
Nutrition
Notes
- It's best to harvest pattypan squash when they're about the size of your palm. This recipe, however, calls for larger ones, approximately 6" to 7" in circumference. This makes them easier to stuff.
- If you prefer your carrots tender, sauté them with the other vegetables first, instead of adding them before the pattypan squash gets baked.
- Store leftovers in the refrigerator for up to 5 days.
- Reheat in the microwave for one to two minutes.
Hilda Sterner says
Hope you enjoy this recipe!