This pairs perfectly with my Cheesy Garlic Bread (linked here)
Ricotta Stuffed Patty Pan Squash
Creamy ricotta-stuffed patty pan squash baked until tender, nestled in a rich herby tomato sauce and finished with Parmesan and basil
Ingredients
Patty Pan Squash
- 10 medium patty pan squash
- Olive oil for brushing
- Salt and cracked black pepper
Ricotta Filling
- 60 g baby spinach finely chopped
- 400 g ricotta
- ¼ cup grated Parmesan cheese
- 1 clove garlic finely grated
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp cracked black pepper
Tomato Sauce
- 1 Tbsp extra-virgin olive oil
- ½ brown onion finely diced
- 1 clove garlic minced
- 400 g crushed tomato pulp or diced tomatoes
- ½ tsp salt
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp cracked black pepper
- 2 –4 Tbsp water as needed
Instructions
Prepare the squash
- Preheat the oven to 180°C / 350°F.
- Cut the tops off the patty pan squash and scoop out the centres using a melon baller or teaspoon.
- Brush lightly with olive oil and season with salt and pepper. Place on a lined baking tray.
Make the ricotta filling
- In a bowl, mix the spinach, ricotta, Parmesan, garlic, thyme, oregano, salt and pepper until well combined.
Fill the squash
- Spoon or pipe the ricotta mixture into each squash, filling generously so it mounds slightly.
- Top with extra grated Parmesan.
Bake
- Bake for 40 minutes, or until the squash is tender and the tops are lightly golden.
Make the tomato sauce
- While the squash bakes, heat olive oil in a saucepan over medium heat.
- Sauté the onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds.
- Stir in the tomatoes, salt, thyme, oregano and pepper. Simmer gently until thickened, adding a few tablespoons of water if needed.
Serve
- Spoon the tomato sauce onto a serving platter. Arrange the stuffed squash on top.
- Garnish with fresh basil and extra Parmesan.
