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.

Baked Brie with Jezebel Peaches
Indulgent, fresh, and easy as pie, this summer version of baked Brie won raves in the SL Test Kitchen. Can't find Brie packed in a wooden box? Simply bake the cheese in a small pie plate or baking dish. Photo: Iain Bagwell
Hands On Time:
20 mins
Total Time:
20 mins
6 servings


  • 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


  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. 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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