Marianne Martinez
Patty pan squash, also known as pattypan, scallop, or sunburst squash, is a type of summer squash with a unique flying saucer or alien spaceship shape. It comes in white, yellow, and green colours and can be solid, mottled, or striped. With its mild flavour and versatile nature, patty pan squash can be cooked in a variety of ways, including roasting, sautéing, grilling, steaming, and frying. But what about freezing? Can this quirky-shaped summer squash be preserved by freezing?
| Characteristics | Values |
|---|---|
| Freezing method | Blanching |
| Cutting method | 1/2-inch slices or grated |
| Blanching time | 3 minutes (4 minutes at elevations over 3,500 feet) |
| Cooling method | Cold water or ice water |
| Storage | Pint- or quart-size freezer bags |
| Frying method | Flour-and-egg coating |
| Roasting method | Single layer, cut side down |
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What You'll Learn
Patty pan squash freezing methods
Patty pan squash, also known as scallop squash or sunburst squash, is a type of summer squash. Summer squash, like most vegetables, must be blanched before freezing to stop enzymes from causing a loss of flavor, color, and texture.
To blanch patty pan squash, first, wash and cut the squash into half-inch slices or grate the flesh for baking. Add no more than one pound of squash (4-6 cups) to a large pot of boiling water fitted with a wire basket or colander. If the water does not return to a boil within 30 seconds to one minute, then you've added too much squash. After the water returns to a boil, blanch the squash for three minutes (four minutes at elevations above 3,500 feet). Then, remove the squash and plunge the pieces into cold or ice water. The quicker the squash cools, the more crispness it will retain. Finally, place the blanched squash in pint- or quart-size freezer bags and store them in the freezer.
Properly packaged and frozen, patty pan squash should maintain its quality for approximately 10 months. It's important to note that dried squash should be stored for a shorter period, ranging from one to 12 months. Vacuum packaging can be used to extend the shelf life of frozen or dried squash.
Before cooking frozen patty pan squash, it's best to thaw it. You can then sauté or fry the squash. To sauté the squash, heat oil in a pan until shimmering and add the squash, seasoning it to your preference. To fry the squash, coat it in a flour-and-egg mixture before frying it in oil until the coating is crisp and golden.
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How to prepare patty pan squash for freezing
Patty pan squash is a type of summer squash that can be identified by its edible skin. It comes in white, yellow, and green and can be solid, mottled, or striped. The most common kinds are yellow or green.
To prepare patty pan squash for freezing, follow these steps:
First, wash the squash and cut it into uniform pieces. Cutting the squash into similar-sized pieces will ensure even cooking. You can cut smaller squash in half, and larger squash into quarters or wedges.
Next, blanch the squash. Blanching helps to preserve the flavour, colour, and texture of the squash. To blanch, bring a large pot of water to a boil and add the squash in small batches. Blanch the squash for 3 minutes, or 4 minutes if you are at a high elevation. After blanching, quickly cool the squash by plunging it into ice water.
Once the squash is cooled, dry the pieces and place them in freezer bags or containers. Be sure to label and date the containers before placing them in the freezer. Properly packaged, the squash should maintain its quality for up to 10 months.
When you are ready to use the frozen squash, simply thaw it and use it in your favourite recipes. Patty pan squash is quite versatile and can be sautéed, fried, grilled, roasted, or steamed. You can also bake it into bread or use it as a fresh addition to salads or dips.
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Patty pan squash recipes
Yes, you can freeze patty pan squash. Now, let's get to the recipes!
Sautéed Patty Pan Squash
This recipe is simple, easy, and delicious. Heat olive oil and butter in a skillet over medium-high heat until foaming, add onion and sauté, then add the patty pan squash with garlic and season with lemon pepper. Finally, add spinach, parsley, and basil, and sauté until the spinach wilts. You can also add some Parmesan cheese to taste.
Stuffed Patty Pan Squash
This recipe is perfect for showcasing the unique flavour of patty pan squash. Cut the squash in halves, scoop out some flesh, and fill with a mixture of cream cheese, chives, and other seasonings. These can be served as bite-sized appetizers or finger food, or as a side dish.
Grilled Patty Pan Squash
Patty pan squash can be grilled outside on a barbecue. Cut the squash into wedges, heat olive oil in a frying pan, add the squash, and season with salt and pepper. Sear until golden brown, then flip and sear the other side.
Roasted Patty Pan Squash
This is an easy way to prepare patty pan squash. Cut the squash into wedges, toss with olive oil, salt, and pepper, and roast on a pre-heated baking sheet in a hot oven until the bottoms are browned.
Patty pan squash is very versatile and can be used in a variety of recipes. It has a mild flavour, so it goes well with highly spiced or seasoned dishes. It can be baked, grilled, sautéed, roasted, or steamed, and can be served fresh with dips or added to salads.
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How to cook frozen patty pan squash
Patty pan squash is a type of summer squash that can be identified by its edible skin. It comes in white, yellow, and green and can be solid, mottled, or striped. The most common varieties are yellow or green.
To freeze patty pan squash, it must first be blanched to stop enzymes from causing a loss of flavor, color, and texture. To blanch the squash, heat a gallon of water to a boil in a large pot with a wire basket or colander. Wash and cut the squash into half-inch slices, then add no more than one pound of squash to the boiling water. Once the water returns to a boil, blanch the squash for three minutes, then remove the squash and plunge the pieces into cold or ice water. Fill freezer bags, containers, boxes, or bags and store in the freezer.
When cooking frozen patty pan squash, there are several methods you can use. You can roast, sauté, grill, fry, steam, or use an air fryer.
To roast frozen patty pan squash, toss the frozen squash with oil and seasonings in a medium to large bowl. Arrange the squash on a rimmed baking sheet in a single layer, cut side down, and roast until tender. You can flip the squash halfway through, but leaving the cut side down will result in darker browning.
To sauté frozen patty pan squash, heat oil in a pan until shimmering and add the frozen squash. Sauté until browned on both sides.
To grill frozen patty pan squash, heat oil in a large skillet. Add the frozen squash in a single layer, cut side down first. Season and sear until golden, flipping halfway through.
To fry frozen patty pan squash, coat the frozen squash in a flour-and-egg coating. Heat oil in a pan until shimmering, then add the squash and fry until the coating is crisp and golden.
To steam frozen patty pan squash, place the frozen squash in a steamer basket or pot with a small amount of water. Heat until the water is boiling and the squash is tender.
To use an air fryer, toss the frozen squash with oil and seasonings, then place it in the air fryer basket. Cook at 350-400 degrees Fahrenheit for 10-15 minutes, or until tender and lightly browned.
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How long does frozen patty pan squash last
Patty pan squash is a type of summer squash. Summer squash, like most vegetables, must be blanched before they can be frozen. Blanching stops enzyme actions that can cause a loss of flavor, color, and texture. To blanch, heat a gallon of water to a boil in a large pot fitted with a wire basket or colander. Wash and cut the summer squash into half-inch slices, or grate the flesh for baking use. Add no more than one pound of squash (4-6 cups) to the boiling water. After boiling the pattypan squash for 3 minutes, transfer it to ice water to cool it down. Dry out any excess water and keep the boiled pattypan squash in an airtight container. Then, put it in the freezer.
Properly packaged and frozen, squash should maintain its quality for approximately 10 months in the freezer. Vacuum packaging can extend the shelf life of frozen squash. However, vacuum packaging cannot be used as a food preservation method alone.
You'll know your Patty Pan squash has gone bad if you see mold on it or if the skin appears wrinkled. If the flesh feels mushy when you cut it, chances are your patty pan squash has gone bad. If you see a thick, whitish liquid, throw it out.
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Frequently asked questions
Yes, patty pan squash can be frozen. As a summer squash, it must be blanched before freezing to prevent the loss of flavour, colour and texture.
First, wash and cut the squash into 1/2-inch slices. Boil a gallon of water in a large pot and add no more than 1 pound of squash. After 3 minutes, remove the squash and plunge it into cold or ice water.
Properly packaged and frozen, patty pan squash should maintain its quality for up to 10 months.
Frozen patty pan squash can be cooked in a variety of ways, including sautéing, frying, steaming, grilling, or baking.
