Stuffed Patty Pan Squash

30 Jul 2021
Stuffed Patty Pan Squash

This recipe was developed for us by north London vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at Follow him on instagram: @vegantantrem.


Baked Patty Pan Squash filled with a mix of mushroom, onion and itself with a mix of herbs and spices. This recipe will definitely be easier with a medium to large squash. 




1 Large Patty Pan Squash

¼ Red Onion – finely chopped

1 Shiitake Mushroom – finely chopped

½ Garlic Clove – finely chopped

½ Tbsp Parsley – finely chopped

½ tsp Red Wine Vinegar

½ tsp Maple Syrup

Squeeze of Lemon Juice

½ tsp Curry Powder

1 tsp Olive Oil

Salt & Pepper to taste



Preheat oven to 180C Fan and line a baking tray with baking paper.

Trim the hard stalk end off the squash, then turn over and using a paring knife, cut a lid in the top of the squash.

Using a teaspoon or melon baller, scrape out the inside of the squash onto a chopping board.

Finely chop the scrapings and place in a bowl, seeds and all.

Add all the other ingredients to the bowl and mix thoroughly. Taste and season.

Pack all the mix back into the squash, place the lid on top and place on the baking tray.

Bake for 45 – 60 minutes, until the skin is tender.


Note: For an alternative, Asian-inspired filling, you can replace the parsley and lemon with coriander and lime and the olive oil and red wine vinegar with sesame oil and rice vinegar

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