There’s a simple joy in creating something delicious. This Stuffed Pattypan Squash recipe brings that feeling right into your kitchen. It’s light, savory, and incredibly satisfying, with a golden, bubbly cheese topping.
I often make these for a quick weeknight meal. They’re amazing warm, but honestly, leftovers are a treat right from the fridge. My family just adores them!
Why I Love This Recipe
Honestly, this recipe for Stuffed Pattypan Squash stole my heart. First, it’s so quick to whip up on busy weeknights. The prep is super simple, and the cook time is short. Plus, it tastes amazing, comforting, and fresh all at once. It’s also incredibly versatile. You can serve it as a light lunch. Or, dress it up for an impressive side dish. It truly satisfies everyone at my table, even the picky eaters!
Stuffed Pattypan Squash Ingredients
Creating delicious food always starts with fresh ingredients. For this Stuffed Pattypan Squash recipe, we blend simple garden goodness with creamy, cheesy indulgence. It’s a magical combo!
Core Ingredients
- Pattypan Squash: These little gems are our star! They offer a mild, slightly nutty flavor and a tender texture when baked. This makes them perfect for stuffing.
- Olive Oil: A drizzle of good oil adds richness. It also helps the squash cook beautifully.
- Salt: Just a pinch enhances all the natural flavors. Seasoning is key to good food.
- Pepper: A dash of pepper adds a little warmth. It complements the squash wonderfully.
- Chive and Onion Cream Cheese: This is my secret weapon! It brings an instant burst of savory, herby flavor. It makes the filling super creamy and delicious.
- Grated Mozzarella: Mozzarella melts like a dream. It gives us that golden, bubbly top. This makes every bite irresistible.
Substitutions and Tips
Don’t sweat it if you can’t find everything! Cooking is about flexibility. You can always make smart swaps. For the cream cheese, try Boursin Garlic & Herb. Or, mix plain cream cheese with fresh chives, garlic powder, and a touch of salt. Any melting cheese works for the topping too. Think Gruyere or even a sharp cheddar. The exact amounts are in the recipe card below. Happy cooking!
How to Make Stuffed Pattypan Squash
Making delicious Stuffed Pattypan Squash doesn’t have to be hard. I’ll walk you through each step. You’ll see how simple it is!
Preheat the Oven
First things first, warm up your oven. Set it to 392°F (200°C). This gets it ready for baking.
Prepare the Squash
Grab your pattypan squash. Wash them well. Then pat them dry. Carefully cut off the very top and bottom. This lets them sit flat. Slice each squash in half. Now, gently scoop out the middle. Leave enough squash flesh. This forms a little cup for your filling.
Season the Squash
Time to add some flavor. Brush the outside of each squash half with olive oil. Sprinkle a bit of salt inside. Add some pepper too. This simple seasoning makes a big difference.
Optional Filling Preparation
If you’re making your own cheese filling, this is when you do it. Mix your cream cheese with fresh chopped chives. A little garlic powder is good too. Don’t forget a pinch of salt. I love how personal this makes the dish feel.
Stuff the Squash
Now, for the fun part! Spoon your creamy cheese mixture into each squash cup. Use about one teaspoon per half. Press the filling down gently. Make sure it’s snug. Top each stuffed squash with a sprinkle of mozzarella. It promises a bubbly, golden crust.
Bake Until Golden
Arrange your lovely stuffed pattypan squash halves on a baking sheet. Line it with parchment paper for easy cleanup. Pop them into your preheated oven. Bake for about 13 to 15 minutes. Watch for that beautiful golden-brown color. The cheese should be bubbly and melted. That’s how you know they’re ready.
Serve and Enjoy
Carefully take the pan from the oven. Let the squash cool just a bit. They are fantastic served warm. But honestly, they’re just as good cold. These Stuffed Pattypan Squash are perfect for any meal.
How to Store Stuffed Pattypan Squash
Once your yummy Stuffed Pattypan Squash cools down, you can keep them for later. Just put them in a container. Make sure it has a good, tight lid. They will stay fresh in your fridge. You have about three days to enjoy them. I often make extra for easy lunches. You can warm them up gently in the oven. Or, pop them under the broiler for a few minutes. Sometimes, I even eat them straight from the fridge. They taste amazing either way!
Tips for Success
- Don’t overfill the squash.
- For even baking, choose similar-sized squashes.
- Pat the squash dry before seasoning.
- Don’t skip the olive oil; it adds flavor.
- Adjust salt and pepper to your taste.
- Watch the cheese closely in the oven.
- Serve immediately for best results.
- Experiment with different cheese flavors.
- The Stuffed Pattypan Squash is very forgiving.
Kitchen Tools You’ll Need
- Baking Sheet: Essential for roasting your Stuffed Pattypan Squash. A large one is great.
- Parchment Paper: Makes cleanup a breeze. Foil works too in a pinch.
- Small Spoon: Perfect for scooping out the squash middle. A melon baller can also work beautifully.
- Mixing Bowl: If you’re mixing your own filling, you will need one.
Serving Suggestions
- These Stuffed Pattypan Squash are lovely as a side.
- Serve them with grilled chicken or fish.
- A light green salad makes a perfect companion.
- They pair well with a crisp white wine.
- Garnish with fresh herbs for a pop of color.
- Offer them as a delightful appetizer.
- They are great for brunch too.
- Enjoy them warm from the oven.
Stuffed Pattypan Squash
- Total Time: 0 hours
Description
This recipe provides instructions for making Stuffed Pattypan Squash, featuring pattypan squash halves filled with a savory cream cheese and mozzarella mixture, then baked until golden and bubbly. It’s a versatile dish that can be enjoyed warm or cold.
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 cream cheese (100 grams)
- 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. 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!
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.
- Cook Time: 13-15 minutes
- Method: Baking
Frequently Asked Questions
Can I make Stuffed Pattypan Squash ahead of time?
Absolutely! You can prepare the Stuffed Pattypan Squash ahead of time. Just stuff them, cover, and refrigerate for up to a day. Then, bake them right before serving for fresh, hot results.
What if I can’t find pattypan squash?
No worries at all! If pattypan squash isn’t available, you can use small zucchini or yellow summer squash. Just follow the same steps, adjusting the baking time if needed. The flavor will still be fantastic!
How do I reheat Stuffed Pattypan Squash?
Reheating is super simple. Place your leftover Stuffed Pattypan Squash on a baking sheet. Warm them in a 350°F (175°C) oven for about 10-15 minutes. This ensures the cheese gets bubbly again.
Can I use different cheeses for Stuffed Pattypan Squash?
Definitely! Feel free to get creative with your cheeses. Provolone, Muenster, or even a blend of Italian cheeses would be delicious. Experiment to find your favorite combination for Stuffed Pattypan Squash!
Conclusion
There you have it! This Stuffed Pattypan Squash recipe is truly a gem. It shows that simple ingredients can make something truly special. I love how it brings a little bit of garden sunshine to my table. Plus, it’s so versatile and forgiving. Whether for a busy weeknight or a relaxed weekend, these little squash boats always deliver joy. Give this recipe a try; you won’t regret it. Happy cooking, friend!
