Pattypan Squash with Pastitsio Topping
Elevate your weeknight dinner routine with this irresistible Pattypan Squash with Pastitsio Topping recipe—a delightful fusion of Mediterranean flavors and comforting textures. Tender roasted pattypan squash serves as the perfect edible bowl, filled with a savory, cinnamon-kissed meat sauce made with ground beef or lamb, aromatic herbs, and rich tomatoes. Topped with a creamy, golden-baked béchamel sauce infused with Parmesan cheese and nutmeg, this dish offers a beautiful balance of hearty and light elements. Perfectly portioned and visually stunning, these stuffed squash bowls are ideal for dinner parties or a satisfying family meal. Simple yet elegant, this recipe combines Greek-inspired pastitsio flavors with the versatility of farm-fresh pattypan squash.
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Recipe Information
Ingredients
- 4 medium-sized Pattypan squash
- 2 tablespoons Olive oil
- 250 grams Ground beef or lamb
- 1 medium Yellow onion, finely chopped
- 2 pieces Garlic cloves, minced
- 1 tablespoon Tomato paste
- 400 grams Crushed tomatoes
- 0.25 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 cups Parmesan cheese, grated
- 1 large Egg yolk
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the pattypan squash and scoop out the seeds and some flesh to create small bowls. Be careful not to puncture the skin.
Brush the inside and outside of the hollowed squash with 1 tablespoon of olive oil, then place them on a baking sheet. Roast for 15-20 minutes, or until just tender.
While the squash roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes.
Add the ground beef or lamb to the skillet. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
Stir in the tomato paste, crushed tomatoes, cinnamon, nutmeg, salt, pepper, and oregano. Let the mixture simmer for 8-10 minutes until it thickens slightly, then set aside.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the milk, stirring constantly, until the mixture thickens to a smooth sauce. Remove from heat and stir in half of the grated Parmesan cheese and the egg yolk. Set the béchamel sauce aside.
Fill each roasted pattypan squash shell with the meat mixture, leaving enough space to spoon the béchamel on top.
Spoon the béchamel sauce over the filled squash, spreading evenly. Sprinkle the remaining Parmesan cheese on top.
Return the stuffed squash to the oven and bake for an additional 15 minutes, or until the topping is golden and bubbling.
Garnish with chopped parsley and serve warm.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 122 mg | 41% | |
| Sodium | 793 mg | 34% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 12.9 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 291 mg | 22% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 986 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
