Farro and Veggie Stuffed Pattypan Squash

I’ve promised you guys this recipe for a while now.  It’s a fun one.  And it’s meatless too for all you vegetarians out there.  At the SOWA Farmer’s Market that Tim and I went to a couple of weekends ago, we purchased pattypan squash (which I’ve dubbed alien squash).  In my mind, any recipe where I get to try a new vegetable makes it fun.  Plus this recipe is one we made up ourselves, which by default makes it even more fun, amiright?

Farro and Veggie Stuffed Pattypan Squash

Farro and Veggie Stuffed Pattypan Squash


  • 4  pattypan squash
  • 1/2 cup farro
  • 1 red pepper, diced
  • 4 oz. mushrooms, sliced
  • 2 jalapeno peppers, de-seeded and diced
  • 1/2 yellow onion, diced
  • 2 gloves garlic, minced
  • Crumbled feta for topping
  • 1-2 tbsp extra virgin olive oil
  • Vegetable broth
  • Salt and pepper to taste
  • Spices to taste – thyme and oregano


  1. Preheat oven to 375.
  2. Combine the broth, de-seeded and diced jalapenos, half of the diced onion (only 1/4 cup), and farro.  Season with salt and pepper, then cook per the farro package directions.  Note: I buy my farro at Trader Joe’s – it’s super cheap and easy to make.
  3. Cut the tops off of the pattypans.  Scoop out the inside squash, dice, then pat dry to blot out excess moisture.
  4. Bring water (enough to cover the pattypans) to a boil, then submerge the outer part of the pattypans into the water.  Make sure to include both the “cup” and the tops.
  5. In the meantime, combine the diced red pepper, sliced mushrooms, the rest of the onion, and diced squash in a bowl.
  6. Heat oil in a large pan over medium heat.  Add the veggies and garlic, then cook until tender.
  7. Once complete, combine the cooked veggie mixture with the cooked farro mixture and add remaining spices.  Fill the pattypan cups with the mixture, top with feta, then cook at 375 degrees for 15 minutes.  Finally, broil for two minutes or until cheese turns golden brown.
  8. Enjoy!

Farro & Veggie Stuffed Pattypan Squash I just loved this meal.  It was different, nutritious, and it was right up our alley.  I loved that both types of peppers, along with the outside of the squash, added a slight crunch to this meal.  It was a nice contrast to the farro, mushrooms, and other ingredients.  I have also been on a huge farro kick lately.  It’s a nice change-up from brown rice or quinoa, with high fiber and protein values.  I put it in the same category as barley, bulgur wheat, etc.

Farro and Veggie Stuffed Pattypan Squash

I had never seen a pattypan squash in my life before stumbling upon these at SOWA, but I quickly learned that the only difference from your regular ole yellow squash is just the shape!  There’s absolutely no difference in taste, but clearly this distinct vegetable shape is way cooler.  So maybe that’s why it tasted better to me.  Cooking these kind of reminded me of cooking stuffed peppers or our stuffed zucchini boats.  Perhaps next I’ll try stuffed tomatoes.  Any other “stuffed” recipe ideas floating around out there?

If you do try this recipe, be forewarned that we had a ton of leftover mixture using the amounts listed above.  You could try cutting down the amounts OR you could turn it into leftover lunch salads for the rest of your week like I did.  The mixture was tasty enough to eat on its own.  It’s about being resourceful, people.

Farro and Veggied Stuffed Pattypan


What’s the most unique or unusual vegetable you’ve ever eaten, stumbled across, or cooked with before?

I hope everyone will take a moment to remember those lost in 9/11 today.

A Sunday at SOWA Open Market

One of the things on my summer bucket list has been to check out the SOWA Open Market in the South End.  The market includes three main sections: a food truck market with trucks galore, a farmer’s market with tons of fresh produce and foodie items, and a vendor’s market with local folks selling their crafts, jewelry, and more.  Since it was my turn to plan a date day for Tim and I, I decided it was time for us to go.  Tim is seriously OBSESSED with food trucks so I knew he would love it.  This Sunday we hopped on the red line and headed over to the Broadway area to check it out!

SoWa Sundays

On our train ride there we talked about wanting to try as many food trucks as possible.  We came up with a strategy so we wouldn’t get too full too soon.  We decided our plan of attack would be as follows:

  • Get something small to start at the food trucks
  • Then check out the farmer’s market
  • Then go back to the food trucks for something else
  • Then check out the vintage market
  • Then go back to the food trucks for dessert

Totally genius, if I do say so myself.  You can’t stuff up from the get go!  Planned digestion time is the key.

Anyways, like I said, the food trucks were up first.

SoWa Open Market

After browsing through all the trucks (and reading every single menu), we decided to get fish tacos from the Baja Taco Truck first.  We were definitely impressed with how fresh the pico de gallo was and happy with our first food truck choice.

SOWA Open Market After we finished our tacos, we browsed through the farmer’s market.  There were so many things to look at, from fresh produce to unique foodie items.

SOWA Farmer's Market

It was really hard not to buy everything in sight, but we did decide to stock up on some plums and nectarines for the week.  We tried a new kind of plum too, mango tango!  We also decided to buy the funky looking squash you can see in the pictures.  We learned that it’s called pattypan squash, but I decided to call it alien squash instead.  How could we NOT buy some for a fun dinner this week?

SOWA Farmer's Market

Again, it was really hard to not buy everything in sight, but we limited ourselves to two other foodie purchases.  Grilled peach and basil ravioli pasta from Valicenti Organico, and some spicy (wasn’t too spicy for me!) summer mango chutney from a company called Wozz.  Can’t wait to enjoy both of these!

SOWA Farmer's Market

After the farmer’s market, we went back to the food trucks!  For our second round, Tim opted for the caprese sandwich from The Dining Car, and I got the magical kale salad (kale with a poached egg) from the Mei Mei Street Kitchen.

The Dining Car

Mei Mei Street Kitchen

Totally normal to eat our lunch on the ground, right?!

Next up were all the vendors.  We had fun strolling through, but we didn’t buy anything.

Sowa Vintage Market

Finally, we finished our time at SOWA back at the food trucks for dessert.  Originally I wanted a huge ice cream sandwich (they have trucks now where you can pick your cookie flavor AND ice cream flavor), but I was hot and thirsty so I ended up getting lemon sorbet instead.

Lemon sorbet at SOWA

Tim, however, still went with his original ice cream sandwich craving from The Cookie Monstah truck.  M&M cookies with peanut butter chocolate chunk ice cream in the middle.  I swear he’s not a five-year old?

cookie monstah truck

At this point, we were full and had seen everything so we headed out.  Little did I know that my friend Bridget and my friend Mary were both there at the very same time we were!  So sad.  We took the red line back to Harvard and once we realized our bus wasn’t coming for a bit, we decided that we could make room for roof deck drinks.

Roofdeck Daedalus

A mojito for Tim, and red sangria for me!  We enjoyed these on the roof deck of Daedalus, a hidden gem in Harvard Square.


It was a perfect Sunday!  SOWA is open every Sunday from 10-4 starting in May and ending in October, which means you can still get a trip in this fall!  I just might even go again.

Local readers, have you ever been to SOWA before?  Anyone else have something like this where you live?

Happy Friday, friends!