Stuffed Pattypan Squash Recipe
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!
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 tablespoon butter
- salt and pepper, to taste
- ½ tablespoon chopped flat leaf parsley
- ⅛ 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.