Stuffed Squash

 

Origins Farm: Stuffed Pattypan Squash Recipe

 

Recipe & Photo From:  "17 Apart"

 

Link:  http://www.17apart.com/2013/06/origins-farm-stuffed-patty-pan-squash.html

 

Original Site Includes:  Step-by-step Photos

 

Ingredients: (stuffing enough for 10 pattypan squashes)

• Pattypan squashes (one per person if serving as a side, otherwise 3 per person)
• 1/2 cup organic pearl barley
• Fresh sage leaves from a whole stem, some chopped, some whole
• Medium red onion, diced
• Garlic clove, diced
• 8 0unces whole hog pork sausage
• Salt and pepper to taste

Grease baking sheet with olive oil or cooking spray and preheat oven to 350 degrees. Cook 1/2 cup dry pearl barley according to package directions and set aside for use in stuffing.

 

Meanwhile, slice thin point off bottoms of squash so they'll balance evenly on baking sheet. Compost, discard or reserve tips for use later.

 

Flip over and slice tops, reserving each to cap squashes later.

 

Gently scoop out insides of each squash with a spoon, careful not to scoop all the way through the bottom. Dice and reserve squash flesh in a bowl to use in stuffing later, and arrange squashes on baking sheet:

 

Let's make some stuffing!

 

Combine diced squash, onion, garlic and sage in a bowl. Cook pork sausage in a pan over medium heat, breaking up to separate and until lightly brown. Once cooked, mix in diced ingredients to combine:

 

Once mixed well, incorporate cooked barley into stuffing mixture and sprinkle with salt and pepper to taste:

 

Generously stuff each pattypan squash with stuffing mixture and top with a small fresh sage leaf:

 

Top each squash with their original caps and drizzle lightly with olive oil.

 

Cover the entire baking sheet with foil and roast in oven for 25 minutes. Remove foil and roast for another 10 minutes. Remove from oven and allow to cool for 5 minutes before plating: