About this recipe:Yellow pattypan squash are flattened, saucer-shaped courgettes, also known as yellow bush scallop squash. There is also a white pattypan variety; you can use either. This dish makes a colourful and elegant side or starter.
6 pattypan squash
6 rashers bacon or pancetta
1/2 onion diced
50g (2 oz) fresh breadcrumbs
4 tablespoons freshly grated Parmesan cheese
salt and freshly ground black pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat oven to 180 C / Gas Mark 4.
Bring 2cm (3/4 in) of water to the boil in a saucepan over medium high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the flesh of the squash. Reserve all of the bits of squash.
Place bacon in a large, deep frying pan. Cook over medium high heat until browned. Remove bacon to dry on kitchen roll, and set aside. Sauté onion in bacon dripping. Chop the reserved squash pieces, and sauté them with the onion for 1 minute.
Remove the frying pan from heat, and stir in the breadcrumbs. Dice the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminium foil.
Bake for 15 minutes in the preheated oven, or until squash are heated through.