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Stuffed Yellow Button Squash with Gluten Free Pork Sausage Patties

Updated on February 8, 2020

Recipe ratings

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My thyme
My thyme | Source

Browsing in the garden

My Stuffed Yellow Button Squash with Gluten free Pork Sausage Patties was created in my rustic kitchen. I usually modify my recipes according to the availability of veg and herbs in my garden. This recipe is so easy and tasty to do, in a short amount of time. Today I found some baby squash, thyme and a jumbo spring onion. Don't be too heavy handed with the herb and veg. The flavour of the squash is subtle and delicate a controlled portion of the herb / veg will compliment the flavour of the stuffed squash - perfectly. I popped the patties in the oven - it was a cool night and I thought I'd also heat up the open plan area. I have deliberately left out salt in the dish, just as a trial it worked out well. Again this recipe tastes great.

Where do you get your fresh veggies from?

See results
Jumbo Spring Onion
Jumbo Spring Onion | Source

Warm Up

Pre-heat oven to 350 degrees

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves two


  • 3 Slices of bread, stale
  • 1 teaspoon Thyme, fresh
  • 2 tablespoons Spring onion, fresh, chopped finely
  • 4 Yellow baby squash marrows, about the size of your palm
  • 4 pork sausages, gluten free
  • Olive oil

Nutritional value is approximate

Nutrition Facts
Serving size: 1
Calories 20
Calories from Fat198
% Daily Value *
Fat 22 g34%
Saturated fat 11 g55%
Unsaturated fat 6 g
Carbohydrates 9 g3%
Sugar 14 g
Fiber 3 g12%
Protein 16 g32%
Cholesterol 30 mg10%
Sodium 26 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


  1. Crumb the bread in a blitzer leave the crusts on. Then set aside.
  2. Put crumbs into a bowl and add the thyme. Remove thyme from the stem and pop them straight into the bread crumb bowl. Its not necessary to bruise or chop them.
  3. Then add the finely chopped spring onions and blend with a spoon. Set crumb mix aside.
  4. Slice the bottom of the growth of the squash, this base will keep it sitting steady in the oven when cooking.
  5. With a spoon hallow out some of the flesh and blitz the marrow. Do the same to the remaining marrows.
  6. Add mashed squash to crumb mix. Mix until ingredients are combined.
  7. Force out sausage meat from their skin until all four of the sausages Are done. Set aside.
  8. Add a little oil to the crumbs. Press the crumbs together, if they do no hold put a little more oil in - until the crumbs just hold together on their own.
  9. Then stuff the quash, about a desert spoon for each will do.
  10. With the remaining crumb mix add the sausage mix you can put more herbs into the mix. I added more spring onions, thyme and parsley all fresh from the garden, shape into four patties.
  11. Put squash and patties into oven. Bake for about 15-20 minutes make sure the patties are not over cooked they can form a thick crust on them. Serve with a couple of buttered crusty bread.

After dinner cookies

Gluten free and grain free cookies

These cookies are worth a try. And the flavour is no different from regular cookies. They are made with minimal mess and cook time is 15 minutes. This recipe has been perfected over time and the final results are outstanding. There's also an extra tip on how to serve these cookies, this will be a delicious dinner party hit.


In Scotland,
They call a squash,
A marrow.
Such a fancy term!

In Canada,
We're not so posh,
We simply choose,
To call it SQUASH

Finally ...

My gorgeous lush jumbo spring onions are now uploaded. "Check them out". The garden is like an extra large cupboard for us; most days I am in the garden. The cooler days are starting to set in the Southern Hemisphere, therefore, we will be either giving our vegetables away, or selling some at our local market stall. I intend to use my favourite herb thyme; they go well with mushrooms. Last month it was rosemary. The chefs / cooks in our household don't have to do the dishes; provided they have cooked a decent meal and passed the taste test. As a result, no dishes for me last night.


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