Pimiento-Stuffed Summer Squash

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.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 20 Minutes

Ingredients

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

Preparation

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.

Note:

Marian Cooper Cairns,

June 2014