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Pattypan Squash with pasta and mint

A couple of nights ago, I had my first experiment with pattypan squash and it was so good I thought I would try again. I found a recipe from Rachael Ray, who I find extremely annoying these past couple of years, but the girl can cook and dumb it down for us non-professionals. On the Heebie Jeebie scale, I find her weird names for food just a scant frog hair below nails on a chalkboard and chewing aluminum foil, so I don’t watch her shows anymore. It was either quit watching, or risk killing my TV with a flying shoe. But online, she is great! I can read and not beg for tacks to drive into my kneecaps.

I followed her recipe a little more closely than I usually follow. 1) I was too tired to get creative and 2) She has rarely let me down with recipes.


  • 1 pound bow tie pasta
  • 2 tablespoons extra-virgin olive oil
  • 5-7  small or 2-4 large pattypan squash, tips and stems removed, quartered
  • 4 links of Archer Farms Spinach and Garlic chicken sausage, or pick another favorite
  • 1 tablespoon fresh lemon juice, plus 1 teaspoon grated peel
  • 1/2 onion, chopped
  • 3 cloves garlic, finely chopped
  • 2 cups of chopped broccoli
  • 3/4 cup finely chopped fresh mint
  • 3/4 cup grated parmesan cheese
  • Salt and pepper
  1. In a pot of boiling, salted water, cook the pasta until al dente; drain, reserving 1/3 cup of the cooking water.
  2. Meanwhile, in a large skillet, . Cook the sausage (heat, really. It’s fully cooked) until browned. Remove and set aside.
  3. Heat 2 tablespoons olive oil over high heat. Add the squash, broccoli, onion and cook, stirring, until softened, about 8-10  minutes. Stir in the garlic, lemon peel and reserved pasta cooking water.
  4. Add the pasta to the squash mixture. Add the sausage to pan. Toss in the mint and cheese; season with salt and pepper

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