Patty Pan Squash

Patty pan squash, also known as “scallop squash” due to its round, scalloped edges, is a type of summer squash. It is a small, circular vegetable that comes in a variety of colors, including white, yellow, and green. Patty pan squash typically has a smooth, tender skin that is edible, and its flesh is firm and slightly crisp, making it a versatile ingredient for various cooking methods.

In terms of texture and taste, patty pan squash has a mild flavor, somewhat similar to zucchini or yellow squash, but with a slightly sweeter and nuttier undertone. Its tender flesh and delicate skin make it ideal for quick-cooking methods such as roasting, grilling, or sautéing, allowing it to retain its natural sweetness and crispness. Patty pan squash is used in cuisines around the world, particularly in Mediterranean and American dishes, and is valued for both its appearance and culinary adaptability.

Why Cook Patty Pan Squash?

Cooking with patty pan squash offers numerous benefits. It is a highly nutritious vegetable, rich in vitamins A and C, potassium, and fiber, while being low in calories, making it a healthy addition to any meal. Its subtle flavor allows it to complement a wide range of ingredients, making it versatile in recipes such as roasting, grilling, or even stuffing.

Patty pan squash is also highly seasonal, typically available during the summer months. Incorporating it into your dishes during its peak season ensures optimal flavor and texture, making it a popular choice for fresh, vibrant summer meals.

Preparing Patty Pan Squash 

Choosing the Right Squash

When selecting patty pan squash at the market, look for small to medium-sized squash, typically between 2-3 inches in diameter. These tend to be more tender and flavorful compared to larger ones, which can be tougher and less sweet. The skin should be smooth, free from blemishes, and have a firm texture. Choose squash that feel heavy for their size, indicating freshness and moisture content. In terms of color, patty pan squash can be white, yellow, or green, and each color can be equally fresh. However, make sure the color is vibrant, without any dull or brown patches.

Cleaning and Cutting Patty Pan Squash

Before cooking, it’s essential to clean the squash properly. Rinse the squash under cool running water, scrubbing gently to remove any dirt or debris from the surface. Dry the squash with a clean towel before cutting.

For cooking, you can slice the squash into rounds for roasting or grilling. Halving is also common, especially for smaller squashes. For stuffed patty pan squash, hollow out the center after slicing off the top, creating a cavity for the stuffing.

Cooking Methods for Patty Pan Squash

• Roasting: Roasting enhances the natural sweetness of patty pan squash. Toss in olive oil, season with salt and herbs, and roast at 400°F for 20-25 minutes until tender.
• Grilling: Grilling adds a smoky flavor and crisp texture. Slice into thick rounds, brush with oil, and grill for 3-4 minutes per side.
• Sautéing: A quick method that brings out a delicate flavor. Sauté in butter or oil with garlic for 5-7 minutes.
• Steaming: This method preserves nutrients. Steam for 4-5 minutes until just tender but still firm.

Pros and cons: Roasting and grilling give a richer flavor but take longer. Sautéing and steaming are faster but can result in a softer texture.

Simple Patty Pan Squash Recipe 

Ingredients

• 1 pound patty pan squash
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Salt and pepper to taste
• Fresh herbs (like thyme or rosemary) for garnish

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 400°F (200°C). While the oven is heating, prepare a baking sheet by lining it with parchment paper or lightly oiling it to prevent sticking.
2. Prepare the squash: Wash and dry the squash, then slice it into halves or thick rounds, depending on your preference. Toss the squash in a bowl with olive oil, minced garlic, salt, and pepper until evenly coated.
3. Roast the squash: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast in the oven for 20-25 minutes, flipping halfway through for even cooking. The squash should be golden brown on the edges and fork-tender.
4. Check for tenderness and serve: Pierce the squash with a fork to check for doneness. Once tender, remove from the oven, sprinkle with fresh herbs, and serve hot.

Recipe Variations

• Parmesan & Herb: Before roasting, sprinkle the squash with freshly grated Parmesan cheese for a crispy, cheesy coating.
• Lemon Zest: Add a sprinkle of lemon zest after roasting for a refreshing citrus kick.
• Balsamic Glaze: Drizzle a bit of balsamic glaze over the roasted squash for a sweet-tart flavor contrast.

Alternative Cooking Methods:

• Grilling: Instead of roasting, grill the squash for 3-4 minutes on each side after brushing with oil and seasonings.
• Air Frying: Toss the squash in an air fryer at 375°F for about 15 minutes, shaking halfway through.

Stuffed Patty Pan Squash Recipe 

Ingredients for Stuffed Patty Pan Squash

• 6 medium patty pan squashes
• 1 cup cooked quinoa or rice
• ½ cup shredded cheese (like mozzarella or cheddar)
• ¼ cup diced vegetables (like bell peppers, onions)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh herbs (like parsley or thyme) for garnish

Step-by-Step Instructions for Stuffing

1. Prepare the squash: Preheat the oven to 375°F (190°C). Wash the patty pan squashes and cut off the tops. Hollow out the center using a spoon, removing the seeds and creating space for the stuffing. Set the hollowed squash aside.
2. Cook the stuffing: In a skillet, heat olive oil over medium heat. Add the diced vegetables and sauté until soft, about 5 minutes. In a bowl, mix the cooked quinoa or rice with the sautéed vegetables, shredded cheese, garlic powder, salt, and pepper.
3. Fill the squash and bake: Stuff the hollowed squash with the prepared filling, pressing it in firmly. Arrange the stuffed squash on a baking sheet and drizzle with a little olive oil. Bake for 25-30 minutes, or until the squash is tender and the filling is golden brown on top.

Recipe Customization

• Meat Option: Add cooked ground sausage or beef to the stuffing for a heartier dish.
• Vegan Option: Replace the cheese with a vegan alternative, and use nutritional yeast for added flavor.
• Gluten-Free Option: Ensure the stuffing ingredients are gluten-free, such as using quinoa or gluten-free rice.

Flavor Enhancements:

• Spicy Sausage: Add crumbled spicy sausage to the stuffing for a kick of heat.
• Sun-Dried Tomatoes: Mix chopped sun-dried tomatoes into the filling for an intense, tangy flavor boost.

Other Popular Patty Pan Squash Recipes 

Grilled Patty Pan Squash

• Ingredients: Patty pan squash, olive oil, salt, pepper, fresh herbs (like oregano or thyme).
• Instructions: Slice the squash into ½-inch rounds. Brush with olive oil and season with salt and pepper. Grill over medium heat for 3-4 minutes per side until grill marks appear and the squash is tender.
• Tips: To enhance flavor, sprinkle with fresh herbs or a squeeze of lemon juice just before serving.

Sautéed Patty Pan Squash

• Ingredients: Patty pan squash, butter or olive oil, minced garlic, salt, pepper.
• Instructions: Slice the squash into thin rounds. Heat butter or oil in a skillet over medium heat. Add the squash and garlic, cooking for 5-7 minutes until golden brown and tender. Season with salt and pepper.
• Tips: Avoid overcooking to maintain the squash’s firmness and natural sweetness.

Steamed Patty Pan Squash with Herbs

• Instructions: Cut the squash into halves or quarters. Steam for 4-5 minutes until tender but firm. Season with salt, pepper, and fresh herbs like parsley or dill for a light and healthy side dish.
• Nutritional Benefits: Steaming retains more nutrients compared to other cooking methods, making it a great option for those focused on health.

Pickling Patty Pan Squash

• Instructions: Slice the squash into thin rounds and place in a jar with vinegar, water, garlic, dill, and spices like mustard seeds or peppercorns. Refrigerate for 1-2 days before serving.
• Tips: Pickled patty pan squash can be stored in the fridge for up to two weeks, making it a great addition to salads or sandwiches.

Serving Suggestions and Pairings

Best Dishes to Serve with Patty Pan Squash

Patty pan squash pairs beautifully with a variety of proteins, making it a versatile side dish. Serve it alongside grilled or roasted chicken for a classic combination. Its mild flavor also complements seafood like grilled fish, such as salmon or halibut, providing a fresh and light meal. For vegetarian options, patty pan squash pairs well with tofu, especially when marinated and grilled or stir-fried.

For grains, serve patty pan squash with sides like quinoa, rice, or couscous. These grains absorb the flavors of any seasonings and sauces you might use with the squash, creating a balanced and nutritious meal.

Creative Serving Ideas

Incorporating patty pan squash into salads and pasta dishes is another great option. Toss roasted or grilled squash into a mixed green salad with feta cheese, olives, and a lemon vinaigrette for a Mediterranean-inspired dish. Alternatively, add sliced sautéed squash to a pasta dish with garlic, olive oil, and fresh herbs.

Patty pan squash also makes a fantastic pizza or flatbread topping. Slice it thin and layer it with mozzarella, fresh basil, and a drizzle of olive oil for a unique and flavorful pizza.

Tips and Tricks for Perfect Patty Pan Squash 

How to Enhance Flavor

Enhance the flavor of patty pan squash by using fresh herbs like rosemary, thyme, or basil. Garlic and onions add depth, while spices like paprika or red pepper flakes can give the dish a little heat. Additionally, adding an acid like lemon juice or vinegar brightens the flavor and balances the sweetness of the squash.

Preventing Overcooking

To prevent overcooking, it’s essential to keep an eye on cooking times based on the method you’re using. When roasting, 20-25 minutes at 400°F is ideal, while grilling takes just 3-4 minutes per side. Sautéing or steaming should only take 5-7 minutes. Cooking for too long can make the squash mushy and waterlogged. The key is to cook it until it’s tender yet still has a bit of bite to maintain its natural texture and flavor.

FAQs About Patty Pan Squash

What does patty pan squash taste like?

Patty pan squash has a mild, slightly nutty flavor that’s often compared to zucchini. It’s not overpowering, making it a versatile ingredient in a variety of dishes. Its texture is tender and crisp when cooked properly, adding a pleasant bite to meals.

Can you eat the skin of patty pan squash?

Yes, you can eat the skin of patty pan squash. The skin is tender and becomes softer when cooked, so there’s no need to peel it. Eating the skin not only makes preparation easier but also retains additional nutrients.

How do you store patty pan squash?

To store fresh patty pan squash, place it in a plastic bag or a container with air holes and keep it in the refrigerator. It will stay fresh for up to a week. Once cooked, store leftovers in an airtight container in the fridge for 3-4 days.

Can you freeze patty pan squash?

Yes, you can freeze patty pan squash. To freeze, blanch the squash slices in boiling water for 2-3 minutes, then transfer them to an ice bath to stop the cooking process. Once cooled, drain and pat dry before placing in a freezer-safe bag or container. Frozen squash can be stored for up to 3 months and can be used in cooked dishes like soups or stews.

How do you know when patty pan squash is done cooking?

You can tell patty pan squash is done cooking when it’s fork-tender but still has a bit of firmness. For roasting and grilling, the edges should be lightly browned, while sautéed and steamed squash should retain a bright color and a slight crunch. Avoid cooking until mushy, as it loses flavor and texture.

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Patty Pan Squash

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• Author: Munil

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Description

This roasted patty pan squash recipe is a simple, flavorful way to enjoy the unique shape and mild, nutty taste of this summer squash. With just a few ingredients—olive oil, garlic, salt, and pepper—you can create a delicious side dish that’s perfect for any meal. The squash is roasted until golden brown and tender, bringing out its natural sweetness, while a sprinkle of fresh herbs like thyme or rosemary adds a burst of freshness. This recipe is versatile and easy to customize with additional flavors such as Parmesan cheese, lemon zest, or balsamic glaze.

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Ingredients

Scale 1x2x3x

• 4 patty pan squash washed, trimmed, cut into desired size
• 2 tbsp olive oil divided
• 2 cloves garlic minced
• Salt to taste
• Pepper to taste
• 2 tbsp fresh herbs such as thyme or parsley, chopped
• 2 tbsp grated Parmesan cheese optional

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Instructions

• Wash and trim the patty pan squash. Cut into wedges or leave whole, depending on size. Place in a bowl, drizzle with 1 tbsp olive oil, and toss with minced garlic, salt, and pepper.
• In a large skillet, heat the remaining olive oil over medium-high heat until shimmering.
• Add the seasoned squash in a single layer. Sauté for 4-5 minutes on each side, until golden brown and tender.
• During the last minute, add remaining garlic and fresh herbs. Stir gently to combine.
• Transfer to a serving dish, sprinkle with Parmesan cheese (if using), garnish with extra herbs, and serve immediately.

Notes

• Patty Pan Squash Selection:
  • For best results, choose small to medium-sized patty pan squashes, which are more tender and sweet. Larger squashes can be used but may require longer cooking times and can have a firmer texture.
• Cutting the Squash:
  • Depending on your preference, you can cut the squash into thick rounds, halves, or even quarters. The size and shape of the pieces will affect the cooking time; smaller pieces will roast faster.
• Seasoning Adjustments:
  • This recipe is easily adaptable. Add a sprinkle of Parmesan before roasting for a cheesy finish, or try tossing the squash in a bit of lemon zest or balsamic glaze after cooking for added flavor.
• Cooking Methods:
  • While roasting is recommended for this recipe, patty pan squash can also be grilled or sautéed. If you opt for grilling, slice the squash into rounds and cook for 3-4 minutes per side. For sautéing, cook over medium heat with a little oil for 5-7 minutes until golden.
• Storage:
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or the oven to restore some of the squash’s crisp texture.
• Serving Suggestions:
  • Serve the roasted squash as a side dish to grilled chicken, fish, or tofu. You can also toss it into a salad, mix it with pasta, or use it as a pizza topping for a unique twist.