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
Total:
Recipe from Southern Living

More From Southern Living

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. 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. 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.
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