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Aug 26, 2013
Recipe: Stuffed Cupcake Squash
Burpee  Edible Gardening Team Members

Activate your inner gourmet! Stuff Cupcake squash with sweet, savory flavor. Cupcake is a hybrid squash shaped like a cupcake, with the soft edible skin of a zucchini and the delicate, sweet flavor of a patty-pan squash. Here's a creamy, flavorful and healthy stuffing recipe to enjoy your garden's harvest!


3 Cupcake squash, about 4 inches in diameter
2 tablespoons low-fat sour cream
2 tablespoons grated parmesan cheese
3 tablespoons fresh bread crumbs
1 tablespoon extra-virgin olive oil
1 egg
2 tablespoons fresh thyme


Preheat oven to 400°F. Slice off the top third portion of each squash. Scoop out the seeds. Steam lower portions cut side down and tops cut side up for about 5 mins. Remove tops and continue steaming squash bowls for another 2 to 3 minutes. Do not overcook. Mix remaining ingredients. Add flesh of three tops and reserve 1 tablespoon of breadbrumbs. Fill squash bowls with mixture and sprinkle with reserved breadcrumbs. Bake at 400°F for 20 minutes. Optional: add chopped boiled ham or sauteed, seasoned ground beef to the mixture. Season to taste.


   
Tags: foodie recipes
Reader Comments (4)
I am going to try this recipe
Saturday, September 02, 2017 | Antoine
Since these plants are such prolific providers, I needed something that used more fruit than just stuffing these squash; so I made soup.
3-4 med/large cupcake squash halved and seeded
1/2 red onion
3 cloves garlic
Roasted with drizzle olive oil and salt and pepper until soft (30-40 mins) then scooped out flesh of squash, diced onion and peeled garlic. Placed inside blender with 1 quart homemade chicken stock, 1/2 cup steamed carrots
Puréed until even texture
Season with salt and pepper
Delicious fall soup :)

Thursday, October 04, 2018 | Evelyn Costello
That sounds amazing, Evelyn! Thank you for sharing your recipe.
Thursday, October 04, 2018 | Burpee Team Member
I use them to make a squash casserole...they make the best ever! We also grill, saute and fry them. Love those squash!
Thursday, January 17, 2019 | Donna Ross
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