Looking for a delicious way to enjoy pattypan squash? This stuffed pattypan squash recipe is creamy, cheesy, and perfectly roasted. A must-try for any summer squash lover!
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Appetizer Recipes To Try
Have you ever cooked with pattypan squash? It’s a patty-shaped, golden-yellow squash with scalloped edges. In Australia, it is also known as Golden Scallopini squash. You will often see it during the summer squash and zucchini season.
This stuffed pattypan squash recipe offers a tasty combination of creamy, herby, cheesy filling nestled in a tender, roasted pattypan squash with golden, bubbly Mozzarella topping. It’s light yet satisfying and a fantastic way to enjoy vegetables. The textures and flavours meld beautifully, creating little bites that are comforting and super cute!
You’ll love making this recipe because it’s surprisingly easy to prepare, delicious, and perfect for showcasing the unique flavour of summer squash like pattypan.
Bite-sized pattypans are perfect to serve as a vegetarian appetizer or finger food but I also love them as a side dish or a snack, and they are great to go into a lunchbox. Check out more summer squash recipes here.👩🍳
What You’ll Need
Here is what you’ll need for stuffed pattypan squash with chive cream cheese. Find the full measurements in the recipe card below.
- Pattypan squash – also known as golden squash, these little yellow squashes come in different sizes. You don’t want super large pattypans as this is meant to be finger food so go for cute medium pattypans, not too small as you want to cut them in half and scoop out some flesh. You need to be able to stuff them with cheese.
- Chive & Onion Cream cheese – this is a ready-made cheese (like this) you can usually get from a supermarket, it saves time; there are different versions: chive and onions, garlic and herb, and so on. If you don’t have ready-made chive and onion cream cheese, you can use something similar like Boursin Garlic & Herb Cheese. Otherwise, get regular cream cheese and mix it with chopped chives and finely diced shallots, or add some garlic powder and season with salt and pepper to taste.
How To Make Stuffed Pattypan Squash
Find the full recipe and nutritional information below. Here are some handy step-by-step photos.
- Preheat: Set your oven to 200°C (392°F).
- Prepare Squash: Wash, dry, and trim the squash so they sit flat. Halve and scoop out the centers, leaving enough flesh to hold the filling.
- Season: Brush the backs with olive oil. Sprinkle insides with salt and pepper.
- Fill: (If making your own filling) Mix cream cheese with chopped chives, garlic powder, and a bit of salt. Spoon the cream cheese mixture into each squash half (about 1 teaspoon). Press firmly. Top with Mozzarella.
- Bake: Place on a parchment-lined baking sheet. Bake for 13-15 minutes, or until the cheese is golden and bubbly.
- Serve: Let cool slightly before serving. Enjoy warm or cold!
Watch The Video
Recipe Tips
- Variations: Add herbs like thyme or rosemary for a Mediterranean flavour. Top with breadcrumbs for a crunchy finish.
- Filling: Experiment with different cheeses like feta or Gruyère for unique twists.
- Make ahead: You can prepare and stuff the pattypan ahead of time and store in the refrigerator for a couple of days; then bring to room temperature and roast when you’re ready to serve.
- You can easily adapt the stuffed pattypan squash recipe for a larger batch (e.g. for a big gathering).
Serving Suggestions
Cute and little stuffed pattypan squash halves are bite-sized which makes them perfect for serving as an appetizer or finger food. They are also great as a side dish or as a light main course with a fresh salad.
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Ingredients
- 1 lb pattypan squash 450-500 grams, about 8-10 squashes, cut in halves and middle scooped out
- 2 teaspoons olive oil for brushing
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 oz chive and onion and cream cheese 100 grams, like this, see notes for swaps
- 1 cup grated Mozzarella about 70 grams or 2.5 oz
Instructions
- Preheat the oven: Preheat your oven to 200°C (392°F).
- Prepare the squash: Wash and dry the pattypan squash. Cut the top and tail so that the squashes can sit flat on a baking tray (see pictures/video). Cut each squash in half and scoop out the middle, leaving enough flesh to hold the filling.
- Season the Squash: Brush the backs of the squash halves with olive oil. Sprinkle insides with salt and pepper.
- Optional, if making your own filling: mix the cream cheese with chopped chives, garlic powder and a little salt.
- Stuff the Squash: Spoon the cream cheese mixture into each squash half, about 1 teaspoon. Press firmly into the squash. Top each stuffed squash with a little Mozzarella.
- Bake: Place the stuffed squash halves on a baking sheet lined with parchment paper. Bake in the preheated oven for 13-15 minutes, or until the cheese is golden brown and bubbly.
- Serve: Remove from the oven and let cool slightly before serving. These are great warm and cold!
Video
Notes
- Storage tips: Store in an airtight container for up to 3 days in the refrigerator. Feel free to reheat in the oven or under the broil, or enjoy them straight out of the fridge.
- Ingredient tips: If you don’t have ready-made chive and onion cream cheese, you can use something similar like Boursin Garlic & Herb Cheese or get regular cream cheese and mix it with chopped chives and finely diced shallots or add some garlic powder and season with salt and pepper to taste.
- Mozzarella can be swapped with any other melting cheese of choice.
These little squash and cheese boats were the perfect appetizer! So quick and easy and fun.
The golden squash was perfectly tender and the savory stuffing was bursting with flavor. This recipe is definitely a keeper, both for its taste and the presentation (cute and fun)!
These are delicious and perfect for appetizers. Everyone was raving about them. Will make again, thanks!
Yum! This was so tasty and so easy to make! The whole family loved these little cheesy squash. Thank you!
These bites were so tasty and easy to make. My kids enjoyed them for an afternoon snack.
I love pattypan squash and this was such a fun way to use them up! These bites turned out so well – perfectly tender, super cheesy, just totally delicious!
This squash is amazing! Very flavorful, and very easy. We loved it!
We loved this recipe and used the boursin spread as recommended. Thanks for sharing!