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Flying Squashers with Vegetable Ragout

Flying Squashers with Vegetable Ragout


  • 6 Heirloom Tomatoes keep seeds/liquid!
  • 5 stalks Celery
  • 3 cloves Garlic
  • 4 Gypsy Peppers can use bell peppers
  • 0.25 heads Purple Cabbage
  • 0.5 cups Chicken Stock
  • 4 Sausages Choice
  • 4 Yellow Patty Pan Squash


  • Heat saute pan to medium high heat, add olive oil
  • Add in all your vegetables (no sausage yet) and let simmer down/saute for at least 15 minutes, stirring infrequently. If your tomatoes are not super juicy, slowly add chicken stock to keep the vegetables from sticking to the bottom
  • While waiting for the ragout to simmer down, cut your patty pan squashes in half length wise and scoop out the seedy flesh with a melon baller or spoon. I also trimmed the top/bottom of the squashes to remove the stem area.
  • Microwave the squash for about 5 minutes. They will become very tender/soft.
  • Liberally salt and pepper your ragout and let cook for at least 35 minutes, until all veggies are soft and tender
  • Add in sausage and let simmer for another five minutes
  • Serve by placing bottom half of squash on the plate, spoon ragout into the 'squash bowl' and then place the top of the squash on top to make a flying squasher!