Ella Walter
Patty pan squash is a summer squash variety that resembles a flying saucer and has a sweet flavour similar to zucchini. It can be cooked in a variety of ways, including boiling, sautéing, frying, grilling, and baking. Before cooking, it is recommended to cut the squash into pieces for even cooking and better browning. If you want to freeze patty pan squash for later use, blanching is necessary. This process involves plunging the sliced squash into boiling water for about three minutes and then transferring it to ice water to stop the cooking process. The blanched squash can then be vacuum-sealed and frozen for future stir-fries or other recipes.
| Characteristics | Values |
|---|---|
| Can you freeze patty pan squash? | Yes, you can freeze patty pan squash. |
| How to freeze | Blanch the squash, then cool it in ice water. Drain the slices and allow them to dry before vacuum sealing and placing in the freezer. |
| How to cook after freezing | Sauté, fry, or add to a stir-fry. |
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What You'll Learn
Blanching before freezing
Blanching is a process that involves exposing vegetables to steam or boiling water for a short period, followed by rapid cooling. This process improves food safety and quality by killing bacteria and deactivating enzymes that can affect the freshness, colour, and flavour of the vegetables.
To blanch patty pan squash before freezing, start by washing the squash thoroughly. You can leave the skin on, as it is edible, but remove any dirt or residue. Next, slice the squash into your desired thickness. Keep in mind that the blanching time will depend on the size and thickness of the slices.
Prepare a large pot of water and bring it to a gentle boil. Add a couple of teaspoons of salt to the boiling water and stir. In a separate bowl, create an ice bath by mixing water and ice. You can also simply use very cold water if ice is not available.
Once the water is boiling, carefully place the squash slices into a strainer basket or directly into the boiling water. If using a strainer basket, slowly submerge it into the water. The water should return to a boil within about a minute. Start timing once the water returns to a boil. The blanching time for squash is typically around 2 to 3 minutes.
After blanching, quickly remove the squash slices from the boiling water and immerse them in the prepared ice bath or cold water. This step is crucial to stop the cooking process and prevent overcooking, which can result in a mushy texture. Swirl or stir the vegetables in the ice bath to facilitate rapid cooling. Do not let the blanched squash soak in the water for an extended period, as it can impact the final texture.
Once the squash slices have cooled down, remove them from the ice bath and drain them thoroughly. Place the blanched squash on a tray lined with paper towels or a clean cloth to air dry completely. You can also use a salad spinner to remove excess water. Ensure that the squash slices are completely dry before placing them in freezer-safe containers or bags. Label the containers with the date and store them in the freezer.
By following these steps, you can successfully blanch and freeze patty pan squash, preserving its flavour, texture, and nutritional value.
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Frying methods
Patty pan squash is a versatile vegetable that can be cooked in a variety of ways, including frying. While it is possible to cook patty pan squash whole, it is recommended to slice it into similarly-sized pieces to promote even cooking and expose more surface area for browning and extra flavour.
Sautéing:
Sautéing is a fast method that requires a lot of attention. First, heat a generous amount of olive oil in a large frying pan over medium-high heat. Then, add the patty pan squash and cook until the sides are browned, which takes about 3 minutes per side. It is important to resist the urge to stir or move the squash until it is browned.
Pan-Frying:
To pan-fry patty pan squash, start by trimming the tops and bottoms of the squash and then halving them. Cut each half into wedges or slices, aiming for similar thicknesses to ensure even cooking. Heat a large frying pan with olive oil over medium-high heat until shimmering. Add the squash to the pan, arranging them in a single layer with the cut side down. Season with salt and pepper, or other desired seasonings, and sear until golden brown. Flip the squash and sear the other side until it is also golden brown and crisp-tender.
Air Frying:
For a crispy exterior and tender interior, an air fryer can be used. Preheat the air fryer to 400°F. Prepare the patty pan squash by cutting them into pieces and sprinkling with salt. Allow them to stand for 30 minutes, then rinse and pat dry. Drizzle olive oil over the squash and season with salt, pepper, and any other desired seasonings. Place the seasoned squash in the air fryer and cook until the desired texture is achieved.
Deep Frying:
For deep frying, it is recommended to coat the squash pieces in a flour-and-egg coating before frying. Heat oil in a pan until shimmering, and then add the coated squash to the hot oil.
It is important to note that patty pan squash should be blanched before freezing to preserve their quality and prevent the loss of flavour, colour, and texture. Freezing whole patty pan squash is not recommended as it is difficult to blanch them without cooking them.
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Grilling methods
Patty pan squash is a type of summer squash known for its distinctive flying-saucer shape and scalloped edges. It is also called flying saucer squash, scallop squash, Peter Pan squash, sunburst squash, and granny squash. It comes in various colours, including green, yellow, and white.
Patty pan squash can be grilled using the following methods:
Grilling on a barbecue
Turn up your barbecue to 400°F. Cut the squash into slices or discs, removing the seeds. Brush one side with oil or another flavouring sauce, before placing that side face down on the grill. Cover for five to ten minutes, then brush the second side and flip the squash, covering again for another 5 to 10 minutes. Continue brushing with oil or sauce and flipping every 5 to 10 minutes until the squash is golden brown.
Grilling on a stovetop grill pan
If you don't have an outdoor grill, you can use a stovetop grill pan with ridges or a George Foreman Grill. Cut the squash into wedges or slices. Toss the pieces in a bowl with olive oil, salt, and pepper. Place the squash on the grill and cook for 4-5 minutes, or until grill marks appear. Rotate the pieces and cook for 3-4 minutes more on the same side to make criss-cross marks. Turn the squash over and cook for about 3 minutes, or until it's soft.
Grilling in an air fryer
Toss the patty pan squash with olive oil, salt, pepper, and any flavour boosters, if using. Place the squash in the air fryer basket, cut side down, in a single layer. Air fry for 10-12 minutes at 400°F until crispy and golden.
Grilling on a charcoal grill or gas grill
Place the patty pan pieces in a colander and sprinkle them with salt. Let the veggies stand for 30 minutes, then rinse and pat dry. Drizzle the squash with olive oil and season with salt, pepper, and any other seasonings. Preheat your grill to medium-high heat. Place the squash on the grill rack directly over medium heat. Grill for about 10 minutes or until the squash is tender, turning once or as many times as needed to evenly char all sides.
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Sautéing methods
Patty pan squash is a type of summer squash that can be identified by its edible skin. They are very versatile and can be prepared in a variety of ways, including sautéing.
If you plan to sauté patty pan squash, it is recommended to choose medium-sized squash that is about the size of a fist and has a firm, blemish-free, shiny skin.
Sautéing Method 1:
- Cut the squash into wedges or discs of similar thickness to ensure even cooking.
- Heat a generous amount of olive oil in a large frying pan over medium-high heat until shimmering.
- Season the squash with salt and pepper, or other seasonings of your choice.
- Add the squash to the pan, arranging them in a single layer with the cut side down.
- Sear the squash until golden brown on both sides, without stirring or moving them until they are browned, which should take about 3-5 minutes per side.
- Once the squash is crisp and tender, remove from the heat and serve.
Sautéing Method 2:
- Cut the squash into thick rounds or chunks.
- Plunge the pieces into boiling water for 30 seconds to blanch the flesh.
- Drain the squash and immediately place it in an ice bath to stop the cooking process.
- Freeze the pieces on sheet pans in a single layer.
- Once frozen, transfer the squash to freezer-safe bags and store them in the freezer.
- When ready to cook, heat a large pan over medium-high heat and add oil.
- Add the frozen squash to the pan and sauté until browned and heated through.
Feel free to experiment with different seasonings and spices to add extra flavor to your sautéed patty pan squash. Enjoy your delicious and healthy dish!
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Baking with patty pan squash
Patty pan squash is a summer squash variety that can be baked into delicious dishes. It is small and disc-shaped, with a sweet flavour and firm texture. This vegetable can be baked in various ways, including roasting, sautéing, grilling, and frying.
To roast patty pan squash, preheat your oven to 425°F. Wash and trim the squash, removing the top and bottom. Cut the squash into bite-sized pieces, wedges, or discs about 1 inch thick. Drizzle olive oil, garlic, salt, and pepper over the squash pieces and toss to coat evenly. Spread the seasoned squash on a baking sheet in a single layer. Roast for 15 to 25 minutes, until golden brown.
For a flavourful twist, top the roasted squash with fresh herbs like parsley, cheese such as Parmesan, or a zesty cilantro pesto. You can also chill the leftovers and serve them on a bed of greens or puree them into a soup.
Sautéing is another quick method to cook patty pan squash. Heat a generous amount of olive oil in a large frying pan over medium-high heat. Add the squash, arranging them cut-side down in a single layer. Sprinkle with salt and pepper. Cook for about 3 minutes per side, until golden brown and crisp-tender.
If you're feeling adventurous, try grilling your patty pan squash. Cut the squash into slices or discs, removing the seeds. Brush one side of the squash with oil or your favourite sauce, then place that side down on a preheated grill set to 400°F. Grill for 5 to 10 minutes, then brush the second side and flip, grilling for another 5 to 10 minutes. Continue brushing with oil or sauce and flipping every 5 to 10 minutes until the squash reaches a golden brown colour.
Before baking, you can also freeze patty pan squash to use later. Blanch the squash by adding it to boiling water for 3 minutes, then immediately transferring it to a bowl of ice water to stop the cooking process. Once cooled, dry the squash slices and vacuum seal them before placing them in the freezer. When you're ready to bake, simply thaw and use the squash in your desired recipe.
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Frequently asked questions
No, you should blanch the patty pan squash before freezing it.
To blanch patty pan squash, heat a gallon of water in a large pot. Wash and cut the squash into half-inch slices. Add the slices to the boiling water for 3 minutes. Then, remove the squash and plunge it into a bowl of ice water.
It is unclear how long blanched patty pan squash lasts in the freezer, but one source mentions that you can take it out of the freezer and add it to your favourite stir-fry.
You can use frozen grated patty pan squash to make fried yellow squash patties.
