I was so happy when we were finally able to grow squash in our own garden. I love stuffed patty pan squash! This squash filled with zesty sausage and nutty black rice has been a favorite since I first made it in 2012.
I love that I made the decision to start a food blog a little over four years ago. But I’m not the only one that will tell you – the fun has a way of fading to stress from time to time. Pressures of creativity, uniqueness, pretty pictures, and “what if they don’t like me?” can rear their ugly heads.
These are the times when you have to remember that, while we would all like to be wildly successful, it’s important not to lose yourself along the way. This is supposed to be a happy place!
When I stop worrying about numbers and return to why I started blogging, I realize that these are the posts that are visited the most often on my site. I love how this changes from season to season. It reminds me that, yeah, the post I did two years ago does have some value.
Right now the top post on my blog is Patty Pan Squash Stuffed with Basil Orzo. I made it a few years ago after first discovering this veggie. Everyone seems to want advice for how to tackle patty pan’s pretty, yet hard to handle, shape in the kitchen.
I’ve felt challenged to come up with a new stuffing since I made that first patty pan, but here we finally have it. A bonus this time is that the squash came straight from the garden!
I’m continuing the recent trend of using black rice, but with pastured heritage breed sausage, this recipe doesn’t leave out the meat-lovers.
It’s tasty on it’s own, but if you have some warm marinara on hand to spoon on top, it’s even better!
- 4 to 6 patty pan squash
- Extra virgin olive oil
- 1/2 lb. ground pastured pork sausage
- 2 yellow bell peppers, chopped
- 1/2 large onion, chopped
- 1 1/2 cups cooked black rice
- 1/4 cup Panko bread crumbs
- 3/4 cup ricotta cheese
- 1/2 teaspoon fine ground sea salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- Marinara for topping (optional)
- Preheat the oven to 400 degrees F. Grease a 9 x 13 inch baking dish lightly with olive oil.
- The recipe will fill 6 small squash or 4 larger squash. Wash the squash. Slice off the top on the stem side, and using a spoon, gently scoop out the insides. Don't scoop all the way through the bottom. You want to create a cup to hold the filling. Chop up the squash you scooped out and set it aside.
- Lightly coat the squash cups in olive oil and pierce with a fork in a few spots. Bake the squash for about 15 minutes, until they begin to soften. Remove from the oven and set aside.
- In a large skillet, brown the sausage over medium-high heat about 5 minutes. Add the bell peppers, onion and the chopped squash you scooped out. Cook until the sausage is no longer pink, 3 to 5 more minutes.
- Stir in the rice, bread crumbs and ricotta into the sausage. Add the salt and pepper. You can taste the filling at this point and add more salt and pepper, if you'd like.
- Once the filling is cool enough to handle, divide it evenly into each squash. Pile it high and press gently with a spoon so that it is packed in.
- Bake for 20 more minutes, or until the squash is tender when pierced with a fork. Top with marinara before serving, if desired.
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From time to time, I think we all get bogged down in the numbers, the likes and shares on facebook, the pinterst shares. I’ve learned that when I write from the heart, when I stay true to my own voice, that it really does not matter about the traffic or the accolades. At the end of the day, if I am pleased with my work that’s enough.
I started blogging to “escape” the rat race not jump into it. Giggles If it’s not fun…find something that is. Life is too short!
This recipe is gorgeous, I love the contrast!
oh love this and your right can be so many pressures with the blogging world, I remember following you 4 years ago love your style and fab healthy recipes hugs
I think all your recipes look so good, you are such a great photographer! Don’t worry, we love you! 🙂
This looks SO good, I have never tried black rice before. I’m intrigued
I find pattypans to be so cute! I’ll have to try this filling with veg sausage if I get my hands on any this summer!
I have some pattypans in my refrigerator right now. This is such a great idea for them! The black rice looks great in the pale squash.
Joyce – Very good insight! Thank you!
emily – Thanks so much!
Rebecca – And I do you as well. It’s so nice to still be connected with our originals. 🙂
Cathleen – Thanks so much! I appreciate you reading.
Joanne – I know! So cute!
Lisa – Thanks! I like the yellow ones, but we always seem to end up with the white variety. Any rice would be good in them, but definitely black for photos! 🙂
I know the feeling. When I start to worry or doubt myself, I remember that my biggest fan out there is my grandpa and one reason I blog is for him. He reads my blog all the time and then he knows what I am always up to, even if I am halfway across the world. My mom too. It really helps me keep in touch with family and friends without telling each and every one of them at all times what I am up to. They can just read all about it when I am busy and may by unable to give them a call.
Your squash dish looks great. I don’t eat sausage, but it seems easy enough to do in a meatless version.
Would there be a side dish you could suggest? I’m gearing up to serve this to the wife and kids this week. Thanks!
Hi Kenji,
I usually serve this dish alone because the protein, grain and veg are all in there. Some type of salad with greens would go well, or even sauteed kale or spinach would work, too. I hope you like it!