These charming, scalloped-edge pattypan squashes are halved, hollowed, and filled with a creamy chive and onion cream cheese mixture. Topped with melted Mozzarella, they bake to golden perfection, offering a light yet satisfying bite. Perfect as appetizes, sides, or snacks, these cheesy bites are both adorable and delicious.
Ingredients 6
500 g pattypan squash, about 8-10 squashes, cut in halves and middle scooped out
2 tsp olive oil, for brushing
1⁄2 tsp salt
1⁄4 tsp pepper
90 g chive and onion cream cheese, 3 oz
1 cup grated Mozzarella, about 70 grams or 2.5 oz
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Method 6
Preheat your oven to 200°C (392°F).
Wash and dry the . Cut the top and tail so that the squashes can sit flat on a baking tray (see pictures/video). Cut each one in half and scoop out the middle, leaving enough flesh to hold the filling.
Brush the backs of the squash halves with . Sprinkle insides with and .
Spoon the cream cheese mixture into each squash half, about 1 teaspoon. Press firmly into the squash. Top each stuffed squash with a little .
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.
Remove from the oven and let cool slightly before serving. These are great warm and cold!
Cooked & Loved's tips
In Australia, pattypan or patty pan squash is also known as Golden squash or simply squash. Find it at the markets during mid to late summer.
