Reviewed: Sep. 27, 2009

I was seriously disappointed. My squash was gross from the beginning though, after steaming the 4" white squash, the insides were snotty slimy. Kept the firmer flesh to be chopped into the filling & rest of the snot & seeds were destined for the garbage disposal. The filling was DELICIOUS except for being overly salty. I added a half tsp of sea salt which was a huge mistake - I should have tasted the mixture 1st, but I had only used half the bacon! But it was still really salty once combined with the cheese (I used 1/4 c of parmesan blend that includes romano & asiago cheeses as well). After seeing how slimy & wet the insides of the squash was, I only used half of the soft bread crumbs I had ready & used nice dry panko for the rest. It did the trick & the squash was NOT slimy after baking at least. I also shredded in a handful of spinach leaves and chopped some sun dried tomatoes & threw in for some color and flavor depth and it was soooo good. The squash on the other hand was a flavorless wet mush on the outside of a really tasty stuffing (maybe it should have been basted in garlic oil then roasted or cooked in chicken broth prior to stuffing instead of steaming it??)

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Sandi R.

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Reviewed: Aug. 30, 2009

This recipe is so delicious. I finally found a way to make all the pattypan squash my husband loves to grow. They are really cute. and easy to bake. Thanks for the recipe.

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Bernie

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Aug. 25, 2009

first opportunity to try patttypan and it was excellent using this recipe

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Penorcas

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Reviewed: Aug. 12, 2009

wonderful. Son loved the stuffing and he ate the pattypan. Our pattypans were white and pretty big and they were sweet and tasty. I am going to plant pattypan next year just so I can make it more. I did add more cheese

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drilgirl

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Reviewed: Aug. 10, 2009

It was okay - thought the kids would gobble this up but one didn't care for it and it was just so-so for the other. Probably wouldn't make again as it was a little time consuming for an okay meal.

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Rebecca

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Reviewed: Aug. 4, 2009

We didn't care for this recipe as written. I'm not sure if I will try this again because it was time consuming to make.

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VDRSOLO

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Reviewed: Aug. 1, 2009

My husband and I weren't very happy with the taste or how long it took to make. We didn't really care for the texture or the combination of the stuffing. I might try it again just to see if I can tweak it.

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Liz

Cooking Level: Beginning

Home Town: Gardena, California, USA

Living In: Pasadena, California, USA

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Reviewed: Jul. 29, 2009

Disappointing. I will not plant patty pan squash next year.

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DebL

Cooking Level: Intermediate

Living In: Sandy Hook, Connecticut, USA

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Reviewed: Jul. 28, 2009

This was great! It exceeded my expectations. I was a little confused when the recipe called for me to have stem removed and then told me to remove the stem in the directions, but I just left them on and removed them after cooking. I did use reduced fat colbyjack and parmesan, and it was wonderful!

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taertman2516

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

Living In: Winona, Minnesota, USA

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Reviewed: Jul. 20, 2009

Pretty yummy! This the first year for pattypans in my garden so I was really looking for a way to cook them. This was great, but I think I am going to keep tinkering to find additional ways to prepare. Thanks for the recipe!

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love2cook

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Reviewed: Jul. 18, 2009

This recipe was great! My husband HATES squash of any kind, but when he tasted this recipe he asked me to make it again! It was very tasty,easy to do and a nice way to use the extra squash in my garden. Thanks!

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Jen K.

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Reviewed: Jul. 13, 2009

I used 1/2 cup breadcrumbs, and put slice mozzerella on top. I also got rid of about 1/4 of the squash innerds and still had more than enough to stuff the shells. VERY GOOD!

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jamie

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

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Reviewed: Jun. 19, 2009

Very good, I also added shredded cheddar cheese to the mixture.

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Sandra

Cooking Level: Intermediate

Home Town: Modesto, California, USA

Living In: Astoria, Oregon, USA

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Reviewed: Jun. 8, 2009

These are awesome little things. :o) I'd never had pattypan squash, but they looked so cute at the farmer's market I had to try. Bf said this recipe reminded him of stuffed mushrooms. Maybe so, but I definitely prefer the squash to the mushroom base! The squash is tender and sweet and the stuffing is salty. Perfect combo! Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: May 27, 2009

Served it to my company. We all loved it. I'll be looking for pattypan squash at the market.

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Carla Edith

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Reviewed: Sep. 7, 2008

This is really easy to make and very delicious. I used Italian-seasoned breadcrumbs and didn't use any salt or pepper. Sometimes I skip the bacon and use leftover chopped meatballs or other cooked meat that I have in the fridge. Chopped fresh basil mixed into the stuffing at the end is nice, too. This is one of my favorite fast and easy meals!

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linhn

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Reviewed: Aug. 3, 2008

I followed the method but changed the recipe up. I stuffed the insides with the chopped squash, breadcrumbs, and cheddar cheese. At my grocery store the little yellow ones are called "sunburst squash" and the green are called "pattypan." I don't know if there was something wrong with my squash but they tasted way bitter.

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busymommy

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Jul. 25, 2008

At the farmer's market I bought a basket of very small baby patty pans, 1-2 inches across, some the pale green, some bright yellow, and some the dark green. Obviously I couldn't stuff them so I cut them in half horizontally and layered the rest of the ingredients on top in a casserole dish. Baked for the same amount of time and OH MY GOODNESS...it was soooooo good. I did sprinkle the top with a bit of extra parmesan to give it a nice browned topping. EXCELLENT. I think this would work no matter the size, the large ones would serve more than one person. I love the tender tiny ones.

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Jo H

Cooking Level: Expert

Living In: Plymouth, Minnesota, USA

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Reviewed: Jul. 9, 2008

We only had 2 pattypans from our CSA, so the scaled the recipe down. We didn't have turkey bacon. Instead I chopped a couple of tablespoons of leftover shitake mushroom stems, used italian breadcrumbs and about 1/8 tsp each of the following: Basil, parsley, minced garlic, minced onion, and oregano. Other than that, followed the cooking directions and came out beautifully with an added kick!

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Medeanj

Cooking Level: Intermediate

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Reviewed: Jul. 1, 2008

This dish is excellent! Since I'm unfamiliar with pattypan squash and had trouble finding it at the grocery store, I stuck with yellow squash and it turned out great. I boiled 2 10" squashes in enough boiling water for them to float freely in and made sure to turn them so they would cook evenly. I shaved off a side lengthwise to hollow them out, and then followed the rest of the recipe loosely. With the combination of bacon, onion, breadcrumbs, and cheese, you can't go wrong! I did cut down on the breadcrumbs to have a more balanced stuffing. After about 12-14 minutes, a single squash was a hearty side dish to split for two, and was a nice change from the usual potatoes we have on the side. Great recipe!

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Megan

Cooking Level: Beginning

Living In: Stillwater, Oklahoma, USA

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