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Cozy Patty Pan Squash Stuffed with Italian Sausage and Ricotta

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A comforting and easy homemade dinner featuring patty pan squash stuffed with savory Italian sausage and creamy ricotta cheese, perfect for cozy nights and quick weeknight meals.

Ingredients

Scale
  • 6 medium-sized patty pan squash, washed and tops sliced off
  • 12 ounces Italian sausage (mild or spicy), casing removed
  • 1 cup whole milk ricotta cheese
  • ¼ cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • ½ medium onion, finely chopped
  • 2 tablespoons fresh basil, chopped (or 1 tsp dried basil)
  • ½ teaspoon crushed red pepper flakes (optional)
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • ¼ cup breadcrumbs (optional, use gluten-free if needed)
  • Fresh parsley, chopped for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a roasting pan.
  2. Wash and dry the patty pan squashes. Cut off the tops about 1 inch from the stem end and carefully scoop out the seeds and inner flesh with a spoon or small scoop, leaving a sturdy shell. Reserve the scooped flesh for the filling. Set the shells aside on the baking sheet.
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 3 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Add the Italian sausage, crumble it into the pan, and cook for 6-8 minutes, stirring frequently until browned and cooked through. Drain any excess fat if necessary.
  5. In a mixing bowl, combine the cooked sausage mixture, reserved squash flesh (chopped finely), ricotta cheese, Parmesan, chopped basil, and optional red pepper flakes. Season with salt and pepper to taste. If the filling feels too loose, stir in the breadcrumbs to help bind it.
  6. Spoon the filling into each patty pan shell, mounding slightly. Drizzle with the remaining olive oil for a nice golden finish.
  7. Place the stuffed squash in the oven and roast for 25-30 minutes, until the squash is tender and the tops are golden brown. The shells should be soft but still hold their shape.
  8. Remove from oven and let cool for 5 minutes. Sprinkle with fresh parsley before serving.

Notes

If the filling browns too quickly before the squash is tender, tent loosely with foil during baking. Use medium-sized patty pan squash for best results. Breadcrumbs help bind the filling but can be substituted with almond flour or gluten-free crumbs. Avoid overstuffing to prevent spilling. Let stuffed squash rest a few minutes before serving to maintain structure.

Nutrition

Keywords: patty pan squash, stuffed squash, Italian sausage, ricotta, easy dinner, comfort food, weeknight meal, gluten-free option

Find it online: https://lumalunch.com/cozy-patty-pan-squash-stuffed-with-italian-sausage-and-ricotta-recipe-for-easy-homemade-dinner/