How to Make Patty Pan Squash and Rice Casserole - A Step-by-Step Guide

Patty pan squash, also known as white squash or scallop squash, is a delightful summer vegetable that is often underutilized in the kitchen. With its mild flavor and tender texture, patty pan squash is perfect for incorporating into casseroles, and this Patty Pan Squash and Rice Casserole recipe is a fantastic way to showcase the unique flavor and texture of this versatile vegetable.

This casserole is a great dish for using up an abundance of patty pan squash from your garden or local...

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Ingredients

  • 2 patty pan squash
  • 1 tablespoon olive oil
  • 1 pound bulk pork sausage
  • 1 medium onion, diced
  • 1 cup uncooked white rice
  • 40 ounces diced tomatoes with juice
  • 1 cup water
  • salt and ground black pepper to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 25 mins
  • Servings: 12

  • Preheat the oven to 325 degrees F (165 degrees C). Peel squash and cut into 1-inch cubes; set aside.
  • Heat olive oil in a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in rice; sauté until rice is lightly browned, 2 to 3 minutes.
  • Transfer mixture into a Dutch oven; stir in squash, tomatoes, and water. Season with salt and pepper.
  • Cover and bake in the preheated oven until bubbly and rice is tender, about 1 hour.
  • Nutrition

    187 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 22mg
    • Sodium: 488mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 7g
    • Vitamin C: 9mg
    • Calcium: 48mg
    • Iron: 3mg
    • Potassium: 252mg