Patty Pan Squash: Peel Or Not?

Patty pan squash, also known as pattypan or scallop squash, is a summer squash with a sweet flavour similar to zucchini. The skin of the patty pan squash is edible, so there is no need to peel it before cooking. In fact, it is best to leave the peel on as it contains most of the nutrients and helps the vegetable stay intact when cooked or baked. However, if the squash has any tough edges, these should be cut away before cooking.

Do you need to peel patty pan squash?

No, you don't need to peel patty pan squash before cooking. The peel is edible and it will cook just fine. In fact, it's best to leave the peel on because it contains most of the nutrients, and doing so will ensure the vegetable stays intact when cooked or baked. Before using the squash, gently scrub the peel under the faucet, then prepare as required. If there are any tough edges, cut those away before cooking.

Patty pan squash is a summer squash that looks like a small, flattened pumpkin. It's sometimes called a "flying saucer" squash. It has a sweet flavour, similar to yellow squash, but with a firmer texture. It is usually in season from July through the end of the summer, although this may depend on where you live.

How to cut a patty pan squash

To start, carefully slice off the bottom and the top so you have a flat surface to place on the cutting board. Then slice the squash into wedges. Slice the wedges in half and then continue to cut into 1-2" pieces. The exact size isn't important, but the goal is to get the pieces similar in size so they all cook at the same rate. Discard the soft, seedy centre.

How to cook patty pan squash

There are several ways to cook patty pan squash:

• Oven-roasted: Toss the sliced squash with oil and seasonings, then bake until tender and golden brown on the bottom.
• Cheese-stuffed: Cut off the top and bottom of the squash, scoop out the centres, and fill with a cheese mixture before baking.
• Grilled: Toss squash with oil, salt, and pepper, then place on a hot grill until grill marks form.
• Sautéed: Sauté squash with onion and garlic, then season with parsley, basil, lemon juice, and Parmesan.
• Air-fried: Toss squash with oil and seasonings, then place in an air fryer until crispy and golden.

How do you cut patty pan squash?

How to Cut Patty Pan Squash

Patty pan squash is a summer squash that looks like a small, flattened pumpkin. It has a sweet flavour and a firm texture. The skin of a patty pan squash is edible, so there is no need to peel it. However, you should scrub it gently under the faucet before cooking. If the squash has any tough edges, cut those away before cooking.

• Sautéed Patty Pan Squash: This is the fastest method but requires the most hands-on effort. First, heat olive oil in a large skillet over medium-high heat. Then, add the squash and arrange it cut-side down in a single layer. Season with salt and pepper, then sear for 3-5 minutes per side, until golden.
• Oven-Roasted Patty Pan Squash: This is the easiest method, but the squash will only brown on one side. First, preheat your oven to 450°F and lightly grease a small baking dish with oil or non-stick spray. Next, cut your squash into quarters and brush olive oil over each piece. Then, sprinkle oregano, thyme, salt, and pepper over each piece of squash. Finally, place your tray of squash in the oven and bake for 20-25 minutes, or until the squash is tender enough to pierce with a fork.
• Grilled Patty Pan Squash: This method is fast and easy for summer, but requires a grill (or grill pan). First, preheat your grill to medium-high. Then, in a bowl, toss the squash with oil, salt, and pepper. Next, place the squash cut-side down on the grill (or in a grill pan). Cook until grill marks form, then flip and grill until the squash is crisp and tender.
• Air Fryer Patty Pan Squash: This method browns the squash evenly, but requires an air fryer. First, toss the squash with oil, salt, and pepper in a bowl. Then, 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.

How do you cook patty pan squash in the oven?

Patty pan squash is a summer squash that looks like a small, flattened pumpkin, sometimes called a "flying saucer" squash. It has a sweet, mild flavour similar to zucchini or yellow squash, but with a firmer texture. The skin of a patty pan squash is edible, so there is no need to peel it. In fact, it is best to leave the peel on as it contains most of the nutrients, and this will help the vegetable stay intact when cooked.

Oven-Roasted Patty Pan Squash

Preheat your oven to 425-450 °F (218-232 °C). Grease a baking pan or line a baking sheet with parchment paper. Rinse and dry the patty pan squash, then trim the ends and cut each squash in half or into quarters, depending on their size. In a small bowl, mix olive oil with minced garlic, salt, and any dried herbs and spices of your choice (oregano, thyme, and pepper work well). Place the squash in the prepared baking dish and toss with the oil mixture. Spread the squash out in a single layer, cut-side down. Roast in the oven for 10-20 minutes, or until tender and golden brown. Do not flip the squash while roasting, as this will make them soggy.

Once done, remove from the oven and let cool slightly. Sprinkle with fresh herbs such as parsley, basil, or thyme, and grated Parmesan cheese if desired. Serve as a side dish or enjoy on its own.

Cheese-Stuffed Patty Pan Squash

This is another way to cook patty pan squash in the oven: stuffed and baked. Preheat the oven to 375 °F (191 °C). Trim the bottom ends of the squash so they sit flat, then cut off the tops and scoop out the centres with a melon baller or spoon. In a bowl, mix the scooped-out flesh with breadcrumbs, ricotta, shredded mozzarella, parmesan cheese, Italian seasoning, garlic powder, and eggs. You can also add cooked ground beef or bacon for a heartier filling. Spoon the filling into the squash cavities, mounding it on top. Sprinkle with additional parmesan cheese. Place the stuffed squash in a baking dish and bake for 30-35 minutes, or until the filling is browned and the squash is tender.

How do you sauté patty pan squash?

Sautéing patty pan squash is a quick and easy way to cook this summer vegetable. Here is a step-by-step guide on how to do it:

Step 1: Prepare the Ingredients

Firstly, gather your ingredients. You will need patty pan squash, extra-virgin olive oil, garlic, lemon juice, fresh parsley, and basil. You can also add red pepper flakes and salt and pepper to taste.

Step 2: Cut the Squash

Cut the stems off the squash and slice the squash into similar-sized pieces. Aim for around 1-inch chunks, but the size may vary depending on the shape of the squash.

Step 3: Heat the Oil

Add extra-virgin olive oil to a large skillet and heat it over medium to medium-high heat.

Step 4: Cook the Squash

Place the squash in the skillet and cook until the pieces are tender but still have a bite to them. Only stir occasionally to allow the edges to brown. This should take around 7 to 10 minutes, or 3 to 5 minutes per side if cooking in batches.

Step 5: Add Seasonings

Once the squash is tender, turn off the heat and add the lemon juice, garlic, and parsley. Stir to combine.

Step 6: Serve

Transfer the squash to a serving dish and sprinkle with fresh basil and red pepper flakes, if desired.

Tips:

• For extra flavour, add some lemon pepper or Italian seasoning to the squash while cooking.
• You can also add other fresh herbs like mint or thyme.
• Patty pan squash is typically available at farmers' markets during the summer months, especially in June, July, and August.

Enjoy your delicious and colourful sautéed patty pan squash!

How do you grill patty pan squash?

Grilling patty pan squash is a quick and easy way to cook this summer vegetable. Here is a step-by-step guide on how to grill patty pan squash:

Preparation:

First, you will need to gather your ingredients and tools. For this method, you will need the following:

• Patty pan squash (look for small to medium squash, about 2-4 inches in diameter, for the best flavour and texture)
• Olive oil (or another neutral oil like avocado oil)
• Salt and pepper, to taste
• Optional: garlic powder, Italian seasoning, and/or crushed red pepper flakes, to taste

Cutting the Squash:

Before grilling, you will need to cut the squash. Here is a simple way to do it:

• Cut off the stem ends of the squash.
• For smaller squash, cut them in half. For larger squash, cut them into quarters or wedges.

Grilling:

Now you are ready to grill!

• Preheat your grill or grill pan to medium-high heat (around 400-450°F).
• In a large bowl, toss the squash with olive oil and your desired seasonings. Make sure the squash is well coated.
• Place the squash, cut-side down, on the grill or grill pan. Leave some space between each piece so they don't steam.
• Grill the squash for 3-5 minutes on each side, or until grill marks form and the squash is tender.
• Remove the squash from the grill and serve immediately.

Tips:

• You can also brush the squash with garlic butter or an herb butter made with parsley, garlic, salt, and pepper for extra flavour.
• If your squash is difficult to cut into halves or quarters, try cutting it vertically into wedges.
• Don't overcook the squash, as it can become soggy. Patty pan squash is best when it is tender and slightly crisp.
• Leftovers can be stored in the refrigerator for up to 3-5 days.

Frequently asked questions