Pattypan Squash with "Sausage" and Apple Stuffing
Whether creamy white or sunny yellow, the cute, squat pattypan squash has firmer flesh than other squash, so it holds its shape better during baking.
4 medium pattypan squash (about 4 inches in diameter)
2 ½ cups dried bread cubes
3 frozen vegetarian "sausage" links, thawed and chopped (about 1 cup)
1 medium Granny Smith apple, peeled and finely chopped (about 1 cup)
¼ cup chopped pecans
2 Tbs. chopped parsley
½ tsp. dried sage
¼ tsp. ground allspice
4 Tbs. low-sodium vegetable broth or water
2 Tbs. olive oil
- Preheat oven to 375F. Slice off stem ends of squash. Scoop out centers, leaving shells about 1/2-inch thick. Lightly salt and pepper squash cavities, and set aside.
- Mix bread cubes, “sausage,” apple, pecans, parsley, sage, onion powder, allspice, and salt and pepper to taste in medium bowl. Add vegetable broth to moisten.
- Tightly pack each squash with stuffing. Brush tops of stuffing with olive oil, set stem ends on top and place in 9x13-inch baking dish. Pour 1/2 inch water in bottom of baking dish, cover tightly with foil and bake 1 hour, or until squash is tender.
- Uncover, and bake 10 minutes more, or until tops are lightly browned. Serve hot.