Pimiento-Stuffed Summer Squash

Southern Living
Here's a cute idea: Hollow out baby pattypan squash and fill with goat pimiento cheese. Can't find pattypans? Pipe the filling on thinly sliced squash rounds, or stuff it into squash blossoms.
Makes 6 servings


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1 (4-oz.) goat cheese log, softened
3 tablespoons diced pimiento, drained
2 cooked bacon slices, finely chopped
1 tablespoon chopped fresh basil
12 to 15 baby squash


Hands-on: 20 Minutes
Total: 20 Minutes

1. Stir together goat cheese and next 3 ingredients until smooth; add salt and pepper to taste. If desired, stir in 1 to 2 tsp. water to reach desired consistency. Spoon mixture into a zip-top plastic freezer bag. Snip 1 corner of bag to make a 1/2-inch hole.

2. Cut top from each baby squash, and scoop seeds from bottom, using a small spoon. Pipe cheese mixture into bottom of each squash; place top of squash over filling. Serve immediately.

Created date

May 2014