Pattipan Squash Stuffed with Sweetcorn & Feta

Serves5-6 people

This is a showstopper of a recipe for the flying saucer of the veg world, pattipan squash. Stuff your sunny squash with sweetcorn and crumbly feta then pop its hat back on. Brilliant stuff.

3 ratings
layout 3 comments


  • 10 pattipan squash, weighing 300g each
  • 1 onion
  • 2 sweetcorn cobs
  • A splash of olive oil
  • Sea salt and freshly ground pepper
  • 1 tsp mixed spice
  • 1 tsp paprika
  • A pinch of chilli powder
  • 200g Greek feta cheese
  • 1 egg
  • 200ml whole milk
  • A handful of sage leaves, for serving
  • A knob of butter

Prep: 40 mins | Cook 55 mins

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1. Heat your oven to 180°C/Fan 160°C/Gas 4. Slice a quarter off the tops of the pattipans to form lids. Scoop out and discard the seeds. Scoop out the flesh from the lids and bases, leaving a ½ cm wall of squash behind.
2. Finely chop the pattipan flesh. Peel and finely chop the onion. Pull the leaves and silks off the sweetcorn cobs. Run a knife down the sides of the cobs to slice off the kernels.
3. Warm a splash of olive oil in a pan over a very low heat. Add the onion. Season. Cover and cook for 10 mins till soft but not coloured. Stir often.
4. Tip the chopped squash into the pan. Cover and cook for another 10 mins till the squash has started to soften. Chuck in the sweetcorn and cook for another 5 mins till everything is tender.
5. Stir the mixed spice and paprika into the veg with a pinch of chilli powder. Crumble in most of the feta and stir well. Taste and add more salt, pepper or spices if you think it needs it. Beat the egg and milk in a bowl, then season.
6. Place the hollowed pattipans in a roasting tin. Spoon in the stuffing, then the milk and egg mix. Cover the pattipans with their lids. Bake in the oven for 30 mins till they’re tender all the way through.
7. Fry a handful of sage leaves in a little butter till crisp. Serve scattered over the cooked squashes.
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Tried this recipe on the weekend and both me and my husband loved it as it has warm comforting autumnal feel to it. I slightly changed the recipe and added a bit more sage into the mixture and a little crispy pancetta. I've never stuffed pattipan squash before and I was worried it might collapse in the oven but it was really easy to do and the pattipan stayed together. I'd recommend everyone to try this recipe from novice to master chef because it's really easy to do and you can Tweak the recipe to your own taste.

loving it


Great food, lovely Autumn recipe I changed the spices a bit - added nutmeg, used a softer goats cheese etc, cooked the sage with mushrooms... love the sweetcorn and the taste of the squash in this

Little yellow spaceships


Just love this recipe, it is so tasty. Easy to make and very filling.