Sausage Stuffed Pattypan Squash

I received several pattypan squash in last week’s CSA haul and they sat in our refrigerator for days because I was unsettled as to how best to use them.  Pattypan are part of the summer squash family and can be used similarly to how you would use zucchini or yellow summer squash.  I wanted to keep the unique shape and those beautiful scalloped edges so I finally decided upon a simple sausage and sorghum stuffing.  Ever since I saw Naturally Ella’s sweet corn sorghum stuffed peppers, I’ve wanted to try using sorghum.  Erin says is it makes an excellent stuffing grain and truly it does.  It has a fairly mild taste and reminds me of millet, although it’s a bit chewier and nuttier.  Here I tossed the sorghum with some turkey Italian sausage, feta, parsley, and pine nuts.  I piled this all into hollowed out pattypan halves and sprinkled some toasted garlic panko breadcrumbs on top.  If you can’t find pattypan, zucchini would be a natural substitute for this lovely summer dinner.

Sausage Stuffed Pattypan Squash

• Yield: 4 main dish portions, or 8 side portions

Ingredients

• 4 pattypan squash (or zucchini), about 2 pounds, stems removed
• 1/2 pound cooked, crumbled Italian sausage (I used turkey sausage)
• 1 cup cooked sorghum
• 1/2 cup crumbled feta
• 1/4 cup chopped Italian parsley
• 2 tablespoons pine nuts
• 1/4 cup whole wheat panko crumbs
• 2 teaspoons extra virgin olive oil
• 1 small clove garlic, minced

Instructions

1. Preheat oven to 400.
2. Slice the squash in half lengthwise. Scoop out and discard the seeds with a spoon, being careful not to tear through the squash. Lightly brush the insides of the squash with olive oil and sprinkle with kosher salt.
3. In a small mixing bowl, toss together the sausage, sorghum, feta, parsley, and pine nuts. Season to taste with salt and pepper. Divide filling evenly among the squash halves, piling it up in the center.
4. In a skillet over medium heat, heat the olive oil and garlic until garlic is fragrant, about 30 seconds. Add the panko crumbs and stir until evenly coated for another minute or so. Sprinkle bread crumbs over filling.
5. Bake for 30-35 minutes, until squash is tender and tops are golden.

Notes

adapted from A Boat, A Whale, and a Walrus