Patty Pan Squash Stuffed with Cajun White Beans

by on July 13, 2006
FavoriteLoadingAdd to Recipe Box

You would have thought I’d never seen fresh vegetables. My husband wanted to shop as men do: Get in, get something, and get out. But I dragged him from stall to stall at the farmer’s market, comparing the quality of the tomatoes and zucchini, sighing in disappointment that I’d gotten there too late to get the okra, and marveling at the beautiful produce that I can’t find at Kroger–bitter melons, long beans, white eggplant, and organically-grown yellow patty pan squash.

Patty Pan Squash

Stuffed squash before baking

The squash were beautiful, and I wish I’d taken a photo of them before they were cooked: bright yellow with a ring of variegated green at the bottom. I knew when I bought them that I was going to stuff them. The man who sold them to me said to use sausage, and then remarked, “Every time I say that, I find out I’m talking to a vegetarian.” “You are again! You come across that many vegetarians?” “A lot of them. But you could use cheese instead.”

I let that go and started pondering what I, a no-refined-foods vegan, would use instead of sausage or cheese. How about beans that taste like sausage? With Cajun seasonings?

Oh boy! That was a good choice, and I knew it as soon as the fennel hit the pan. I started with all the seasonings that normally go into Louisiana cooking and added fennel and sage to create a rich, sausage-like flavor. There’s a hint of spiciness here, too, so go easy on the black and cayenne pepper if you’re spice-sensitive. But by all means, try it! The peppery taste of the beans provides a bold contrast to the tender, buttery squash. Patty pans are the perfect shape for stuffing, but if you can’t find them, you can use zucchini or a winter squash. And a word to my carb-conscious friends: Patty pans are summer squash, so they’re low in calories and carbohydrates; they’re considered a “free” food on most diet plans, so eat up!

Patty Pan Squash Stuffed with Cajun White Beans

Never Miss a Recipe!

You'll keep up to date with new recipes and old ones you might have forgotten when you subscribe to NewsBites, the new FatFree Vegan newsletter. It's free, so sign up today!



Leave a Comment

Thanks for visiting my site! All comments are read and appreciated, and if you have a question, I will try to respond within a couple days. Note: If you are leaving a comment for the first time, it will be held for moderation. Be patient and it will appear as soon as I have a chance to approve it.

Want to have your photo alongside your comment? Sign up for a Gravatar!

Current ye@r *

{ 6 comments… read them below or add one }

1 Corinna August 25, 2009 at 10:21 am

Hi Susan! Thanks for posting this recipe. I was a little stumped when the my garden started producing patty pan squash. I found your site with the aid of google, and gave this recipe a go. I'm so glad I did! The seasoning of the beans is just right, and balances nicely with the mild sweetness of the squash.
I had the leftover filling with couscous the next day. Thanks again, this recipe is a keeper! :c)

Reply

2 Jessica at Vegbooks June 25, 2010 at 2:56 pm

Sounds delicious! I only have one patty pan squash from my CSA this week (and there are three in our family), but I’ll return to this recipe next time I have more.

Reply

3 beanie August 8, 2010 at 9:30 am

My husband made these the other night and they are delicious. Just as good is to make the beans as you instruct and simply eat on their own or with rice. Thanks for the great recipes.

Reply

4 Christina August 8, 2010 at 8:00 pm

I really love this recipe, as did my husband, who is not a veggie. I don’t use nonstick pans, so I used some EVOO in a regular pan, but that was the only change I made. This was SO good! Thanks for posting it!

Reply

5 Regan September 1, 2010 at 7:45 pm

I tried this recipe tonight, nearly exactly like you wrote it. The spices -are- just perfect and what a glorious use for all those silly patty pan squash I didn’t know what to do with in my garden before tonight! The filling was so good I had to fight to keep my boys & DH out of it while I was making it, too. This was definitely a win & going in our end of the year recipe rotation. Thank you so much for sharing.

Reply

6 Laura November 15, 2010 at 11:37 am

Thank you so much for posting this recipe. It was amazing. I altered it ever so slightly for our taste and it turned our perfect. My husband and I didn’t even miss the meat. Thanks. You can see my results at http://smallwalletbigappetite.blogspot.com/2010/11/what-is-that-and-what-am-i-meant-to-do.html

Reply

{ 7 trackbacks }

Previous post:

Next post: