Patty Pan Squash: Peel Or Not To Peel?

Patty pan squash is a summer squash with a sweet, mild flavour similar to zucchini or yellow squash. The skin of a 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 it helps the vegetable stay intact when cooked or baked. The peel can be eaten raw, but it is best to use younger, smaller squash for the freshest flavour. The peel should be cleaned by gently scrubbing it under the faucet before cooking.

Patty pan squash skin is edible

The patty pan squash is a summer squash that looks like a small, flattened pumpkin. It is sometimes called a "flying saucer" squash. The skin of a patty pan squash is edible. In fact, it is best to leave the peel on because it contains most of the nutrients, and the peel will help the vegetable stay intact when cooked or baked. The thin skin can be eaten whether the squash is grilled, sautéed, or roasted.

Before using the squash, gently scrub the peel under the faucet to clean it. If there are any tough edges, cut them away before cooking.

Patty pan squash tastes best when young and small. It has a sweet, mild flavor, similar to yellow summer squash. It is slightly sweeter than zucchini, which is its cousin. The texture is soft and tender when roasted.

When preparing patty pan squash, start by carefully slicing 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 to be a similar size so they cook at the same rate. You do not need to peel the squash.

There are many ways to cook patty pan squash, including sautéing, roasting, and grilling. Here is an example of how to prepare and cook patty pan squash using each of these methods:

Sautéed Patty Pan Squash

To sauté patty pan squash, first, dice the squash (no need to peel it, as the skin is edible). In a medium saucepan, combine the squash with olive oil, minced garlic cloves, and salt and pepper to taste. Cook for a few minutes until golden brown and serve.

Roasted Patty Pan Squash

To roast patty pan squash, preheat the 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 olive oil onto it. Spread the squash 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. Do not flip the squash.

Grilled Patty Pan Squash

To grill patty pan squash, heat a gas or charcoal grill to medium-high. Mix softened butter with minced parsley, minced garlic, salt, and pepper for an optional herb butter. Trim the ends from the patty pan squash and cut them in halves or quarters. Transfer the squash to a bowl and toss with olive oil, salt, and pepper. Arrange the squash on the grill so there is at least 1/2" of space between each piece. Put the lid on the grill and cook until tender, using tongs to flip the squash over halfway through.

Enjoy your edible-skin patty pan squash!

No need to peel, but trim the ends

Preparing patty pan squash is easy and doesn't require peeling. The skin is edible, so there's no need to peel it away. However, you should trim the ends off the squash before cooking. Here's a step-by-step guide:

• Wash the patty pan squash under running water to remove any dirt or residue.
• Use a sharp knife to trim and cut off both ends of the squash. Remove any tough edges or stems to create a flat surface.
• Depending on the recipe and your desired outcome, you can now cut the squash into halves, wedges, or slices.
• If you want to roast or grill the squash, you can toss it with olive oil, salt, and pepper, and maybe some herbs, before placing it in the oven or on the grill.
• For sautéing, heat some olive oil or butter in a skillet over medium-high heat. Add the squash and cook until it reaches your desired level of doneness.

Remember, patty pan squash is best enjoyed when young and small, as larger ones tend to become bitter. The thin skin is not only edible but also packed with nutrients, so there's no need to peel it away. Simply trim the ends, cook it as desired, and enjoy!

Slice into wedges

To prepare patty pan squash, you can either slice off the ends and cut the squash into halves or quarters, or trim the ends and cut the squash into wedges. The latter method is the easiest way to get uniform shapes and sizes, especially if you start with a variety of pattypans.

Step 1: Trim the ends

Trim a little off the top and bottom of the squash to remove any bits of stem and to give the squash a flat edge to sit on.

Step 2: Halve the squash

Place the squash on a cutting board and use a sharp knife to halve it straight down the middle.

Step 3: Cut into wedges

Cut each half into wedges. For sautéeing or roasting, cut each half into 3/4-inch-wide wedges. For grilling, cut each half into wedges that are larger than 3/4-inch-wide, as they are less likely to fall through the grill grates.

Once you have cut your patty pan squash into wedges, you can cook them in a variety of ways, including sautéeing, roasting, or grilling.

Best young and small

Patty pan squash is a summer squash that looks like a small, flattened pumpkin or a "flying saucer". It has a sweet, mild flavour similar to zucchini or yellow squash. The skin of a patty pan squash is edible, and it is best to leave it on as it contains most of the nutrients. The ideal size for a patty pan squash is 2-4 inches in diameter as they have the best flavour and texture. Larger squash can be bitter and taste more like potatoes.

When preparing a patty pan squash, start by slicing off the top and bottom so you have a flat surface. Then slice the squash into wedges and cut the wedges into 1-2" pieces. Try to get the pieces to be a similar size so they cook at the same rate.

Patty pan squash is very versatile and can be cooked in a variety of ways, including roasting, sautéing, grilling, or stuffing and baking. Here are some tips for each method:

• Roasting: Toss the squash with olive oil, salt, and pepper, and maybe some garlic and herbs. Spread on a baking sheet and roast at 425-450°F for 15-25 minutes, until tender and golden brown.
• Sautéing: Heat olive oil in a large frying pan over medium-high heat. Add the squash and season with salt and pepper. Sear until golden brown, about 3-5 minutes per side.
• Grilling: Toss the squash with olive oil, salt, and pepper. Place on a hot grill and cook until grill marks form, about 3-4 minutes per side.
• Stuffing and baking: Cut off the top and scoop out the centre of the squash. Mix the scooped-out flesh with breadcrumbs, ricotta, mozzarella, parmesan, Italian seasoning, eggs, and garlic powder. Spoon the mixture into the squash and bake at 375°F for 30-35 minutes, until the filling is browned and the squash is tender.

Patty pan squash makes a delicious and versatile side dish, and it is easy to prepare and cook. Enjoy experimenting with this summer squash!

Can be grilled, sautéed or roasted

Patty pan squash is a summer squash that looks like a small, flattened pumpkin or a "flying saucer". It has a sweet flavour, similar to yellow squash, but with a firmer texture.

You don't need to peel patty pan squash. In fact, the skin is edible and similar to zucchini skin, just a bit firmer. However, very large patty pans (over 4 inches in diameter) can have tougher skin.

Grilled Patty Pan Squash:

• Preheat your outdoor grill or grill pan on the stovetop to medium-high heat.
• Cut off the ends of the squash, then slice into quarters or wedges. Aim for pieces that are a similar size so they cook at the same rate.
• In a large bowl, toss the squash with olive oil, salt, pepper, and any desired seasonings.
• Place the squash, cut side down, on the grill in a single layer.
• Grill for 3-4 minutes, until grill marks form on the bottom. Flip and grill for another 3-4 minutes, until the squash is tender.

Sautéed Patty Pan Squash:

• Heat olive oil in a large skillet over medium-high heat.
• Cut the squash into halves, quarters, or wedges, depending on their size.
• Add the squash to the skillet, cut side down, in a single layer. Season with salt and pepper, and any other desired seasonings.
• Sear the squash without moving it for 3-5 minutes, until golden on the bottom. Flip and sear for another 3-5 minutes, until golden on the other side.

Roasted Patty Pan Squash:

• Preheat your oven to 425-450°F.
• Cut the squash into halves, quarters, or wedges, depending on their size.
• In a large bowl, toss the squash with olive oil, salt, pepper, and any desired seasonings.
• Place the squash on a rimmed baking sheet, cut side down, in a single layer.
• Roast for 15-25 minutes, until tender and golden brown on the bottom. Do not flip the squash during roasting, as this will make it soggy.

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