Stuffed Pattypan Squash

Pattypan squash is small & shallow with scalloped edges. This squash is easy to handle because its skin isn’t too thick & cooks relatively quickly. 

makes 3-4


3-4 pattypan squash 

½ tsp salt

½ tsp pepper

1 Tbsp EVOO 

3 Tbsp EVOO

1 tsp mustard seeds

Pinch of asafoetida

1 cup red onion, diced 

¼ cup lentils, soaked for 10 minutes, then drained

¼ cup water

½ tsp turmeric 

1 tsp salt 

3 Tbsp ginger purée*

1 Tbsp dried fenugreek leaves

½ tsp chili powder

½ tsp black pepper 

¼ cup chopped peanuts

¼ cup cilantro for garnish



  1. Preheat the oven to 350F. Cut a bit off the bottom off the pattypan squash, so that it rests flat with the scalloped edges at the top. Using a spoon, scoop out the insides & reserve for later use.
  2. Rub salt, pepper & EVOO on the outside and inside of the squash. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes until soft. 
  3. Meanwhile, heat up 3 Tbsp EVOO, pop the mustard seeds & asafoetida. Add the onion & cook 3-4 minutes then the lentils and fry until they have some color.
  4. Add reserved squash insides, water, turmeric, salt, ginger purée & fenugreek leaves. Sauté for 3-4 minutes, allowing the water to cook the lentils**. 
  5. Remove from the heat & add the chili, black pepper & chopped peanuts. Stir to combine. Spoon this mixture into roasted squash so that some peaks out of the top. Put the stuffed squash on a greased oven tray and return to the oven for 15-18 minutes, until the squash is browned and a slight crust forms on the filling. 
  6. Garnish with cilantro & enjoy.


*if using grated, add 1-2 Tbsp water. 

**Looking for this mixture to be moist, so add more water after this step if it looks dry.

ideas / variations

  • Pop cumin seeds instead of mustard seeds. 
  • Try adding 1-2 Tbsp of currants, raisins or chopped apricots for a sweet dimension.
  • Stir in half cup of a melting cheese to the filling mixture.