Roasted Bruschetta Pattypan Squash

This roasted bruschetta pattypan squash - filled with ripe tomatoes, garlic and basil splashed with balsamic vinegar - makes a delicious and gorgeous main course for any special occasion. Added bonus: Even your vegetarian and vegan family and friends can enjoy it!

I can’t tell you how excited I was when I came across two lovely large pattypan squash grown by a local farmer. I didn’t even know they grew that big! Prior to these, the pattypans of my experience were either tiny baby squash or more typically, they were about four or five inches across. 

Special squash deserves to be made into a special dish. I couldn’t bring myself to cut it up and spoil its beauty. Stuffing seemed to be the best answer. With the tomatoes so wonderful and ripe, I wanted them to shine too. 

Except for the chopped squash, this stuffing is exactly the same topping I put on toasted baguette slices for our family favorite classic bruschetta, hence the title. The wonderful bruschetta filling infuses the squash with great flavor as it roasts to golden perfection. 

Roasted Bruschetta Pattypan Squash

If you can’t find large pattypan squash, use whatever squash is your favorite. Don’t worry about the weight of your tomatoes. A little more or less won’t really matter. 

Ingredients

1 large pattypan or scallop squash (mine weighed 1 lb 9 oz or 650g)

For the filling: 

1 large clove garlic

4 small tomatoes (mine weighted about 9 oz or 260g)

7-8 leaves fresh basil, plus extra for garnish, if desired

2 tablespoons olive oil, plus a little extra for the baking pan

1 tablespoon best quality balsamic vinegar

1/4 teaspoon fine sea salt

Freshly ground black pepper

Optional to serve: 

Freshly grated Parmesan cheese

Method

Cut the top off of the squash. Use a spoon to scrape the seeds and fibers out of the middle.

Use a sharp knife to trim off the squash to enlarge the cavity. Chop the squash bits you trim off and set them aside. We’ll add these to the bruschetta filling.

Preheat your oven to 350°F or 180°C. Lightly grease a baking pan or iron skillet. 

Remove the cores from the tomatoes and chop them into small pieces. Put a couple of paper towels on your cutting board to catch the juice that will inevitably pour off. Otherwise you’ll find it dripping off the work surface onto your feet. Not that that has ever happened to me. 

Mince the garlic. Roll the basil leaves together and slice them thinly into strips. Then chop the rolled slices roughly. 

Put the tomatoes, chopped squash bits, garlic and basil into a small mixing bowl. 

Add in the olive oil, vinegar, salt and several good grinds of black peppers. Stir well to combine. 

Spoon the filling into the pattypan squash.

Roast in your preheated oven for 55-60 minutes or until the squash is cooked through. 

Remove from the oven. Sprinkle with basil strips. 

Cut the squash into quarters to serve and let your guests add grated Parmesan, as desired. 

Enjoy! 

Happy Sunday FunDay, where we share recipes your families will love every Sunday. Today our theme is Squash it to me! - perfect for the season. Many thanks to our host, Rebekah of Making Miracles. 

• Autumn Harvest Fall Soup by Our Good Life
• Beef and Butternut Squash Chili by Making Miracles
• Couscous-Stuffed Red Kuri Squash by Culinary Adventures with Camilla
• Creamy Pumpkin Soup with Yogurt by Cooking With Carlee
• Curried Squash Soup by Palatable Pastime
• Lal Bhoplyache Bharit /Red Pumpkin Raita by Sneha's Recipe
• Roasted Bruschetta Pattypan Squash by Food Lust People Love
• Seared Scallops with Spaghetti Squash by A Day in the Life on the Farm
• Spaghetti Squash 2 Ways by Sid's Sea Palm Cooking

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