Comments on: Italian Stuffed Patty Pan Squash

By: HWC Magazine

HWC Magazine — Sat, 05 Sep 2026 13:48:28 +0000

In reply to Hannah. Thank you Hannah! I agree the tops look like little hats. Waste not want not with the price of groceries nowadays so we kept the tops.

By: Hannah

Hannah — Fri, 04 Sep 2026 21:28:12 +0000

These are too cute! Something about these are especially charming; maybe it's how the tops look like little hats? Aside from that, and more importantly at the end of the day, they look delicious!

By: HWC Magazine

HWC Magazine — Mon, 31 Aug 2026 17:56:17 +0000

In reply to Heidi. Thank you Heidi! Patty pan squash are in season right now, naturally sweet and delicious stuffed. Wishing you a super week ahead.

By: Heidi

Heidi — Mon, 24 Aug 2026 19:45:04 +0000

I love the rich, indulgent flavors of your patty pan squash. Every bite is so incredibly satisfying. I especially like how the flavor of the patty pan squash really shines in this dish. Thank you also for making this wholesome dish to easy to prepare!

By: HWC Magazine

HWC Magazine — Tue, 12 Sep 2023 12:50:12 +0000

In reply to Joce. Love all your delicious substitutions to our Italian stuffed pan pan squash recipe, Joce. It's almost like you created your own unique recipe - bacon according to teenagers, belongs in its own food group. Stay well and take care

By: Joce

Joce — Tue, 12 Sep 2023 00:27:25 +0000

This was a great recipe for my abundance of garden goodies. i substituted chard for the spinach, cherry tomatoes for the large tomatoes and fresh basil. I did not bother to peel the tomatoes but once roasted they created a chunky sweet and savory sauce. I didn't have quinoa but substituted pearl barley making a nice contrast to the creamy texture of the squash with the barley's chewy texture. I did add 3 strips of cooked,chopped thick bacon to the barley mix. my concession to the folks in my house who "need" bacon as if their lives depend on it!!

By: HWC Magazine

HWC Magazine — Sat, 05 Sep 2020 17:18:14 +0000

In reply to Ken. Thanks so much. You can make the filling in advance up to 3 days in advance and refrigerate. On they day you want to prepare your Italian Stuffed Patty Pan Squash, you can cut and stuff your squash and bake. If you have not made your filling in advance, you can store your baked stuffed patty pan squash covered in the refrigerator for up to 3 days and then freeze up to 2 months. If you have made your filling days in advance, then store your leftovers in the freezer. Stay well and take care

By: Ken

Ken — Fri, 04 Sep 2020 15:07:32 +0000

These are so cute and so perfect for the fall season.
QUESTION: Can I make the filling ahead of time? How long do you think it will keep? I would make it and get it ready and then just before cut and fill all the little gourds. Or maybe make a little party out of it and have everyone pick their own gourd and fill themselves.

By: Monica M.

Monica M. — Tue, 29 Aug 2017 15:16:00 +0000

These look delicious and adorable! I'm looking for some tips because I am making stuffed peppers tonight (had an amazing dish of them in Charleston recently so it inspired me). Keep enjoying all the seasonal produce!

By: HWC Magazine

HWC Magazine — Thu, 24 Aug 2017 14:45:50 +0000

In reply to Eha. Thank you dear. Sleep tight and take care