Baked and Stuffed Patty Pan Squash


Prep time: 
30 minutes


Baked and Stuffed Patty Pan Squash


  • 4 patty pan squashes, halve the quantity if using larger squash
  • 250g cottage cheese
  • 1 tablespoon parsley chopped
  • 1 teaspoon tarrragon chopped
  • 2 spring onion chopped
  • 4 tablespoon double cream
  • 1 pinch cayene pepper


Steam the squash in 1cm of water, in a shallow pan with a tight lid. Cook till tender, but still retaining shape. Drain and cool. Cut out a lid from the stalk end, with a shary knife. Hollow out the centres, not too much so squash does not collapse. Chop the pulp and drain off any excess liquid. Mix all the other ingredients and the squash pulp together in a bowl, season to taste with salt and pepper. Spoon into cavities of the squash, overfilling each and replace the lids. Place on an oiled or buttered dish and bake for about 20 mins at 180c.


Photo Credit: Jonny Hughes @jonny2love
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