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Savory Patty Pan Squash Stuffed with Italian Sausage and Orzo

patty pan squash stuffed with Italian sausage and orzo - featured image
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A rustic and cozy dish featuring tender patty pan squash cups filled with a savory blend of Italian sausage, herbed orzo, and Parmesan cheese, perfect for a comforting weeknight meal or dinner party.

Ingredients

Scale
  • 4 medium-sized patty pan squash, washed and halved to form cups
  • 12 ounces Italian sausage, casing removed (spicy or sweet)
  • 1 cup orzo pasta (about 175 grams), uncooked
  • 2 tablespoons extra virgin olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 ½ cups chicken or vegetable broth (360 ml)
  • ½ cup grated Parmesan cheese (plus extra for sprinkling)
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
  2. Cut the patty pan squashes in half horizontally to create cups. Scoop out the center seeds and soft flesh, leaving about ½ inch of squash around the edges. Set the scooped flesh aside.
  3. In a medium saucepan, bring 1 ½ cups of chicken or vegetable broth to a boil. Add the orzo and reduce to a simmer, cooking until just al dente (about 8-9 minutes). Drain any excess liquid and set aside.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 4 minutes. Add minced garlic and cook for 1 more minute until fragrant.
  5. Add the Italian sausage to the skillet, breaking it apart with a wooden spoon. Cook until browned and cooked through, about 7 minutes. Stir in the reserved squash flesh and cook for another 3 minutes until softened.
  6. In a large bowl, combine the cooked sausage mixture with the orzo, grated Parmesan cheese, chopped parsley, and red pepper flakes if using. Season with salt and black pepper to taste. Mix well.
  7. Spoon the filling generously into each prepared patty pan squash half, pressing slightly to pack the mixture.
  8. Arrange the stuffed squashes in the greased baking dish. Bake for 20-25 minutes, until the squash is tender and the tops are golden brown.
  9. Remove from oven and let rest for 5 minutes. Sprinkle with extra Parmesan and parsley before serving.

Notes

Do not skip pre-cooking the orzo to ensure it cooks evenly inside the squash. Leave enough squash flesh around the edges to hold the filling. Brown the sausage well for added flavor. You can broil the stuffed squash for 2-3 minutes at the end for a bubbly, gratin-like top. Avoid overcrowding the baking dish to allow proper roasting.

Nutrition

Keywords: patty pan squash, stuffed squash, Italian sausage, orzo, easy dinner, weeknight meal, savory, gluten-free option, vegetarian option

Find it online: https://cooksyla.com/savory-patty-pan-squash-stuffed-with-italian-sausage-and-orzo-recipe/