Tillie Doyle
Patty pan squash is a summer squash known for its flattened, disc-like shape, unique coloration, and scalloped edges. It has a sweet, mild flavor and a soft, tender texture when cooked. Patty pan squash is a versatile ingredient that can be grilled, sautéed, roasted, or fried. When preparing this squash, it is not necessary to peel it, as the skin is edible and soft. In fact, it is recommended to cook patty pan squash with the skin on, as it provides a delightful texture and flavor to the dish.
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What You'll Learn
Patty pan squash skin is edible
Patty pan squash is a summer squash with a unique, flattened, disc-like shape and scalloped edges. It is similar to zucchini in texture and taste, and like zucchini, you do not need to peel it before cooking and eating. In fact, the skin of a patty pan squash is edible.
The skin of a patty pan squash is meant to be enjoyed while it is still soft and thin. The squash is usually in season from July through the end of the summer. Some may be as small as a fist, while others may be larger than a softball.
There are several ways to cook patty pan squash, including roasting, sautéing, and grilling. To roast the squash, first, preheat your oven to 425 degrees Fahrenheit. Place a rimmed baking sheet in the oven as it preheats. Once the oven is preheated, carefully remove the hot pan and drizzle a tablespoon of oil onto it. Spread the squash on the baking sheet in a single layer, being careful as the pan will be hot. Sprinkle with salt and pepper, then bake for 20-25 minutes until the squash is golden brown on the bottom. Do not flip the squash during the baking process. After baking, let the squash cool for a few minutes before transferring it to a plate or serving dish.
You can also sauté the squash in a skillet, similar to zucchini. To do this, heat a large frying pan with a generous amount of olive oil over medium-high heat. Add the squash and cook until the cut sides are browned in spots, which takes about 3 minutes per side. Resist the urge to stir or move the squash until it is browned.
Another option is to grill the squash. Cut the squash into wedges, trimming the tops and bottoms, then halving and cutting each half into wedges. Heat a large frying pan with olive oil over medium-high heat, then add the squash and season with salt and pepper. Sear until golden brown, then flip and cook until crisp tender and golden brown on the other side.
Patty pan squash has a sweet, mild flavor and pairs well with herbs like cilantro or parsley. It is a versatile squash that can be used in various recipes, such as salads, stuffed squash, or fried squash.
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You can cut the squash into wedges
You can cut patty pan squash into wedges by following these steps:
First, wash the patty pan squash and use a sharp knife to trim and cut off the stem and the bottom nub. This will create a flat surface so the squash can stand upright on your cutting board. You can discard the soft, seedy centre. Alternatively, some people choose to cut the squash horizontally, straight through the seeds, and then remove them.
Next, halve the squash by cutting it straight down the middle. You can then cut each half into wedges. Aim for each wedge to be around 3/4-inch wide, but don't worry too much about the exact size—the key is to get the pieces to be roughly similar in size so they cook at the same rate.
Now your patty pan squash is ready to cook! You can roast, grill, sauté, or microwave it. If you're roasting, preheat your oven to 425°F and place the squash pieces in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, or another spice blend. Bake for 20-25 minutes until the squash is golden brown on the bottom.
If you're grilling, you'll need a larger squash to avoid it falling through the grill grates. You can cook it schnitzel-style by coating the wedges in seasoned cornmeal and frying them in vegetable or peanut oil.
You can also sauté the wedges by heating a large frying pan with a generous amount of olive oil. Cook the wedges over medium-high heat until the cut sides are browned, which should take about 3 minutes per side.
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Patty pan squash tastes like zucchini
Patty pan squash is a summer squash with a mild, sweet flavour. It is similar in taste to yellow squash or zucchini, with a firmer texture. The skin of the patty pan squash is edible, so there is no need to peel it before or after cooking.
Patty pan squash is a versatile vegetable that can be cooked in a variety of ways, including sautéing, roasting, grilling, and steaming. It goes well with herbs such as cilantro, parsley, basil, and mint. Its mild flavour also makes it a good base for spices and seasonings.
When preparing patty pan squash for cooking, it is recommended to trim the tops and bottoms to create a flat surface for stability. Then, cut the squash in half and into wedges or slices, depending on the cooking method.
Sautéing:
- Heat a large skillet or frying pan on medium heat and add extra-virgin olive oil.
- Cut the squash into 1-inch chunks or similar-sized pieces.
- Add the squash to the pan and cook until tender but still firm, stirring occasionally, for about 7 to 10 minutes.
- Season with salt, pepper, lemon juice, garlic, and fresh herbs like parsley and basil.
Roasting:
- Preheat the oven to 425 degrees Fahrenheit.
- Place a rimmed baking sheet in the oven to preheat as well.
- Carefully remove the hot pan and drizzle with olive oil.
- Cut the squash into wedges or slices and spread them on the baking sheet in a single layer.
- Sprinkle with salt and pepper.
- Bake for 20-25 minutes until the squash is golden brown on the bottom.
Grilling:
- Cut the squash in half and then into wedges or chunks.
- Heat a grill to medium-high heat.
- Brush the squash with olive oil and place on the grill, cut-side down.
- Grill for 3-5 minutes on each side until golden brown and tender.
Patty pan squash is a tasty and healthy option, especially for those managing diabetes or weight. Its mild flavour and versatility make it a great addition to any summer meal.
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You can roast, sauté, or grill the squash
Patty pan squash is a unique and fun summer squash variety with a mild flavour. The rind of the squash is tender, so there is no need to peel it before cooking.
Roasting Patty Pan Squash
Roasting is the easiest way to cook patty pan squash. Start by trimming and cutting the squash into wedges. First, trim the tops and bottoms from the squash, then halve them. Next, cut each half into 3/4-inch-wide wedges. Toss the squash wedges with olive oil, salt, and pepper, and place them on a preheated baking sheet in a hot oven until the bottoms are browned, which should take 15 to 20 minutes.
Sautéing Patty Pan Squash
Sautéing patty pan squash requires more hands-on attention but is a faster method of cooking. Heat a large frying pan with a generous amount of olive oil, then cook the squash over medium-high heat until the cut sides are browned, which should take about 3 minutes per side. It is important to resist the urge to stir or move the squash until they are browned.
Grilling Patty Pan Squash
Before grilling, cut each patty pan in half crosswise to create thin "steaks". Mix your chosen ingredients to make a marinating liquid, such as olive oil, vinegar, Italian herb seasoning, and Greek oregano. Place the squash pieces in a Ziploc bag or plastic container, add the marinating liquid, and leave to marinate for a few hours. When you are ready to cook, preheat your grill to medium-high and drain the squash in a colander. Place the squash pieces on the grill and cook for 4-5 minutes, or until grill marks appear. Rotate the pieces and cook for another 3-4 minutes, then turn the squash over and cook for a further 3 minutes, or until soft.
Patty pan squash can be served with crumbled goat cheese or another cheese of your choice.
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Patty pan squash is a summer squash
Patty pan squash is typically in season from July through the end of summer. It can range in size from that of a small fist to larger than a softball. When preparing this squash for cooking, start by slicing off the top and bottom to create a flat surface for stability. Then, cut the squash into wedges, and slice the wedges into 1-2 inch pieces. The goal is to have evenly sized pieces to ensure even cooking. There is no need to peel patty pan squash, as its skin is edible and soft when the squash is young.
This versatile summer squash can be cooked in a variety of ways, including grilling, sautéing, and roasting. Grilling and sautéing are recommended if you want to keep the kitchen cool during the hot summer months. To grill patty pan squash, simply slice it, coat it with seasoned cornmeal, and fry it in vegetable or peanut oil until golden brown. For sautéing, heat olive oil in a large frying pan over medium-high heat and cook the squash until the cut sides are browned, about 3 minutes per side.
Roasting is another popular method for preparing patty pan squash. To roast, drizzle olive oil on a rimmed baking sheet, spread the squash in a single layer, and sprinkle with salt and pepper. Roast in a preheated oven at 425 degrees Fahrenheit for 20 to 25 minutes, until the squash is golden brown on the bottom. You can serve roasted patty pan squash with fresh herbs like cilantro or parsley, or drizzle it with cilantro pesto for a flavourful touch.
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Frequently asked questions
No, you don't need to peel patty pan squash at all. Its skin is edible and soft, so you can leave it on.
Patty pan squash is very versatile and can be cooked in many ways, including grilling, sautéing, and roasting.
Patty pan squash has a sweet, mild flavor and a soft and tender texture when cooked.
