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These Stuffed Pattypan Squash with Rainbow Chard, Walnuts & Goat Cheese are an easy appetizer or side dish you can pull together in under 45 minutes! Great for impressing dinner guests, or serving alongside your favorite protein!

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Pattypan Squash- aka the cutest squash on the planet

Pattypan squash is a variety of summer squash known for their small size, round and squat shape, and scalloped edges. You can find them in yellow, green, and white.

For this recipe- the squash are stuffed with a quick and easy mixture of rainbow Swiss chard, walnuts and herbed goat cheese. These flavorful, adorable little morsels are ready to impress in under 45 minutes!

stuffed patty pan squash with rainbow swiss chard walnuts and goat cheese

Prepping the Pattypan Squash

For this recipe, look for small squash- about 2″-3″ in width. To get the pattypan squash ready to stuff- slice the tops off of each pattypan squash, and set aside.

Using the small scoop of a melon baller, carefully scoop out the flesh of each squash, leaving a bit behind to help keep the squash intact. I love using a melon baller for this because it makes things quick, easy and uniform.

patty pan squash and rainbow swiss chard

Once you’ve scooped the flesh from all the squash, remove stems from reserved tops, and finely chop the melon balled flesh and tops into small pieces. This will become part of the filling!

melon baller patty pan squash

Prepping the filling

To make the filling for the squash, you’ll cook the squash flesh and chard briefly until they begin to soften. Once they are softened, you’ll turn off the heat, add some goat cheese, walnuts and chopped parsley and toss to combine. Next it’s time to stuff ’em and bake ’em.

stuffing with goat cheese

Stuffing and Baking the squash

Once the filling is ready, allow it to cool enough to handle, and stuff each squash with enough filling to form a small mound on top. Dollop a bit of the herbed goat cheese on top of each stuffed pattypan squash and bake them at 350 degrees for 25 to 30 minutes, until the squash are tender, and the goat cheese is nice and golden brown.

stuffing patty pan squash and baking

Once the squash are baked and golden, allow them to cool about 10-15 minutes before serving.

Serving suggestions

You could easily expand upon this recipe for a larger crowd. Just think 1 small bunch of rainbow Swiss chard per dozen pattypan squash, and adjust the other ingredients accordingly.

These would make a great vegetarian party appetizer, and can be served hot or room temperature!

baked stuffed patty pan squash

Want to give this recipe a try? 

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If you make my Stuffed Pattypan Squash with Rainbow Chard, Walnuts & Goat Cheese, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Looking for more appetizer ideas? Why not try my Philly Cheesesteak Jalapeño Poppers, Pickle Battered Cheese Curds, Italian Egg Roll Mozzarella Sticks, or Garlic Herb White Bean Dip!

finished stuffed patty pan squash
Print Recipe

Stuffed Pattypan Squash with Rainbow Chard, Walnuts & Goat Cheese

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Side Dish
Keyword: goat cheese, patty pan squash, swiss chard, walnuts

Equipment

  • melon baller

Ingredients

  • 12  small Pattypan squash 
  • 1 small bunch (about 1.5 cups) chopped rainbow Swiss chard, including stems 
  • 4 oz herbed Goat cheese, divided 
  • 2 tbsp butter 
  • salt and pepper, to taste 
  • 1/2 tbsp chopped flat leaf parsley 
  • 1/8 cup chopped walnuts 

Instructions

  • Spray a baking dish liberally with cooking spray and set aside.
    2. Preheat oven to 350.
    3. Prepare the squash. Slice the tops off of each Pattypan squash, and set aside. Using the small scoop of a melon baller, carefully scoop out the flesh of each squash, leaving a bit behind to help keep the squash intact.
    4. Remove stems from tops, and finely chop the melon balled flesh and tops into small pieces.
    5. Prepare the filling. Add butter to a medium non-stick frying pan over medium heat, and heat until melted. Move around the pan to coat.
    6. Add the chopped chard and chopped squash to the pan, and season with salt and pepper to taste. Toss to coat with the butter, and cook 5-6 minutes, until slightly softened.
    7. Turn off the heat and add in half the goat cheese, the chopped parsley and the walnuts. Stir well to combine. Allow to cool 5-10 minutes until cool enough to handle.
    8. Using and small spoon and/or your hands, stuff each squash (mounding on top slightly) and top each with a dollop of the remaining goat cheese.
    9. Bake the squash uncovered for 25-30 minutes, Until the squash are tender and easily pierced with a fork, and the goat cheese is golden brown.
    10. Allow to cool about 15 minutes before serving.
    11. Optional- garnish with more chopped parsley.

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.