Stuffed Baked Squash

This recipe can be made with only one of the following types of vegetables or if you have all of them, it makes a colorful display!

1 eggplant
1 yellow zucchini (Poplar Ridge Farms)
1 green zucchini (our own garden)
1 yellow squash (our own garden)
1 patty pan squash (Poplar Ridge Farms)
1 medium yellow onion (Poplar Ridge Farms)
6 cloves of garlic (Poplar Ridge Farms)
1 lb. chorizo sausage (Weatherbury Station)
Salt & pepper to taste
Olive oil
2 cups bread crumbs
1.5 cups grated cheddar cheese
1/2 cup grated Parmigiano-Reggiano
1 egg (Weatherbury Station)


Halve yellow squash, both zucchini and eggplant lengthwise and halve patty pan squash across equator (horizontally). Scrape flesh of all squash and eggplant into a large bowl, making boats. Set boats aside. Remove sausage from casings and brown in pan over medium heat. Add chopped onion and garlic and cook until sausage is done (6-10 minutes). Add squash and eggplant flesh, salt and pepper and cook until softened (10-12 minutes).

While mixture cooks apply extra virgin olive oil with a brush to all sides (top and bottom) of squash and eggplant boats and place on 1/2 sheet pan arranging to fit.

When squash mixture is softened, remove mixture from heat (draining any excess fat) and combine in a glass bowl with 1 egg, breadcrumbs and cheddar cheese, mixing carefully with a spatula or wooden spoon. When combined scoop mixture into boats to fill evenly. Top with finely grated Parmigiano-Reggiano. Cook on top rack of grill over medium heat (or in 400 degree oven) until boats are soft and cooked through. Remove and serve.

*We cut each one in half and arranged them on the plate with fresh green salad in the middle. We served with homemade pesto bread and fresh blackberries and cantaloupe.