Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Patty Pan Squash Casserole

August 2nd, 2011 · 12 Comments

By personal request, this one’s for you Alan H.! Enjoy!

This is a variation on a traditional squash casserole recipe that we prepared in the restaurant almost on a weekly basis, but it always contained yellow squash as the main ingredient. With the plethora of patty pan squash produced from our garden this growing season we have had to come up with various ways of utilizing this fabulous vegetable.

Protein Substitution Ideas

Shrimp can be used in place of or in addition to the smoked sausage in this recipe. If you decide to go with shrimp as a full or partial replacement you should add the two pounds of shrimp to the squash just before the breadcrumbs. I would also recommend using small shrimp such as 70-90 count or 90-110 count, peeled and deveined.

Pork can be used also for a full or partial replacement of the sausage, utilizing cubed pork butt or port shoulder and sautéing it in the same steps as the sausage in the original recipe.

Vegetarian options would of course mean leaving out any animal protein and include adding ingredients such as cubed tofu, or other types of hearty vegetables such as zucchini, eggplant, or portabella mushrooms. Cutting them into large chunks and adding them along with the main squash in step 2. Another option would be to sauté the mushrooms along with the onions.

“Yes my son, food does come from the Earth!”

Views of the patty pan squash patch today!

Tender flowering bud from the vibrant squash plants.

Patty Pan Squash Flower
Patty Pan Squash Flower

The patty pan squash patch has overgrown into the two-foot wide pathway.

Patty Pan Squash Patch
Patty Pan Squash Patch

Fresh picked patty pan squash.

Fresh picked  Patty Pan Squash
Close to 6 pounds of patty pan squash.


5 Lbs* Patty Pan Squash, sliced
Cups Onions, diced
2 Lb. Smoked sausage, chunked
1 Bulb Garlic, minced (12 -14 bulbs)
2 Quarts Chicken stock
1 Tbsp Italian seasoning
1 Tbsp Cajun spice
1 Tbsp Worcestershire sauce
4-6 Cups Bread crumbs or cracker crumbs
To taste Garlic salt
  Olive oil or non-stick spray

*I actually had 5 lbs 12 oz of patty pan squash, so 5 to 6 pounds works. Also, any summer squash will substitute easily for this recipe, yellow squash especially.

A few preparation photos

Sautéed smoked sausage onions and garlic
From step 1. Sautéed smoked sausage, onions, and garlic.


Cooking down the squash
From step 2. Cooking down the squash.


Folding in the bread crumbs
From steps 3 & 4. Folding in the bread crumbs.
Procedure Steps:
1. Sauté onions and sausage until browned, stirring occasionally, and then add the garlic and continue browning until soft.
2. In a separate large pot add the patty pan squash and cover with the stock, then bring to a boil. It is okay if the stock does not completely cover the squash at first, as it comes to a boil it will shrink and drop into the liquid. Simmer until all squash is soft.
3. Add the onion, sausage and garlic mixture to the squash mixture, stir well. Add the Italian seasoning, Cajun spice, Worcestershire and stir well.
4. Add the bread crumbs or cracker crumbs or combination of both and stir well until mixture is tight and all liquid is absorbed.
5. Lightly coat a 9×13-inch pan with olive oil or non-stick spray then transfer the squash mixture evenly into the pan and then sprinkle about 1 cup or so of breadcrumbs on top.
6. Bake in a 375° F for 45 minutes or until browned on top and bubbling on the sides.
7. Remove from oven and allow to cool for about 10 minutes before serving.


The baked casserole coolingFrom Step 7. The baked casserole cooling

Dinner is served!

Patty pan squash casserole!
Patty pan squash casserole!

Bon appétit!
©2011 CCR

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Tags: 9x13 pan · Homestead · Recipes

12 responses so far ↓

  • 1 Rachel @ My Naturally Frugal Family // Aug 2, 2011 at 1:02 pm

    I got some patty pan (never seen it before) from my CSA. What a wonderful recipe…now I know what to do with the stuff 🙂

  • 2 Carolyn // Aug 2, 2011 at 2:19 pm

    This is a great recipe because for me, patty pan is always something I eye at the farmer’s market, not knowing quite what to do with it. Well, now I do!

  • 3 Cajun Chef Ryan // Aug 2, 2011 at 3:58 pm

    CSA’s are great for getting unusual ingredients, or those that you don’t see in supermarkets.
    Bon appetit!

  • 4 Cajun Chef Ryan // Aug 2, 2011 at 4:05 pm

    Glad you have a new ingredient to expereince in your kitchen and dining pleasure

  • 5 Greg // Aug 2, 2011 at 7:25 pm

    Like Rachel, I got a lot of squash from my CSA and had been giving it to my neighbors because squash is still pretty alien to me. Glad to see a recipe like this, because the smoked sausage, garlic and onions guarantees that I’ll like it.

  • 6 Drick // Aug 2, 2011 at 8:05 pm

    oh yeah, couldn’t help but notice the white variety of patty pan… some how I relate that to pure Cajun cooking… so glad to see ya here… been missing you and I am gonna send a message your way soon, advise about something on the Columns menu…

  • 7 Angela // Aug 2, 2011 at 10:00 pm

    Looks delicious, I would probably try the vegetarian option 🙂

  • 8 Marla // Aug 2, 2011 at 10:06 pm

    This casserole sounds wonderful! Love the sausage with the squash. Nice and rustic.

  • 9 Ann // Aug 2, 2011 at 11:00 pm

    Delicious! A beautiful twist on an old classic…

  • 10 Curt // Aug 3, 2011 at 8:48 am

    That looks great. I think a shrimp substitution would be a perfect choice for me.

  • 11 Shelby // Aug 12, 2011 at 5:42 am

    Looks yummy and I’m totally with Curt! 🙂

  • 12 Marti // Jun 27, 2012 at 12:42 pm

    In WA state we grew these every summer. My mom would slice them and then fry them. They were my favorite. Cutting back on the frying, I’m anxious to try this recipe. Now living in CA I found the little yellow patty pan at the farmer’s market.