Patty Pan Squash: Fridge Or Counter?

Patty pan squash, also known as scallop squash, is a versatile summer squash that can be baked, steamed, roasted, stuffed, grilled, or braised. It is native to Central America and is usually available during the summer months. To store patty pan squash, it is recommended to keep it dry and unwashed in a perforated plastic bag or a plastic/paper bag with one end open, placed in the crisper drawer of the refrigerator. The ideal storage temperature is between 45-50 degrees Fahrenheit. If you want to prolong its freshness, you can also freeze patty pan squash by first boiling it for 3 minutes and then transferring it to ice water before storing it in an airtight container in the freezer.

Patty pan squash storage

Patty pan squash, also known as scallop squash, is a versatile summer squash that can be baked, steamed, roasted, stuffed, grilled, or braised. It can be prepared whole, halved, sliced, or grated. This squash grows in different sizes and colours, ranging from white to yellow to green to orange.

Storing Patty Pan Squash

To store patty pan squash, keep it dry and unwashed. Place it in a plastic bag or paper bag with one end open and store it in the crisper drawer of your fridge. The ideal storage temperature is between 40-50°F (4-10°C). Storing it cool in the fridge will help it last longer and stay fresher.

Freezing Patty Pan Squash

If you want to make your patty pan squash last even longer, you can freeze it. First, boil the squash for 3 minutes and then transfer it to ice water to cool. Dry off any excess water and then place the squash in an airtight container before putting it in the freezer.

Signs That Patty Pan Squash Has Gone Bad

Your patty pan squash may have gone bad if you notice any of the following:

• Mould on the squash
• Wrinkled skin
• Mushy flesh when cut
• Thick, whitish liquid
• A bad smell

Patty pan squash shelf life

Patty pan squash, also known as scallop squash, is a type of summer squash that is native to Central America. It is a versatile vegetable that can be baked, steamed, roasted, stuffed, grilled, or braised, and can be prepared whole, halved, sliced, or grated.

To maximise the shelf life of raw patty pan squash, it is recommended to keep it dry and unwashed, and store it in a perforated plastic bag or a plastic/paper bag with one end open, in the crisper drawer of your fridge. The ideal storage temperature is between 45-50 degrees Fahrenheit (or 6-10 degrees Celsius). Stored this way, patty pan squash will usually keep well for about 4 to 5 days.

If you want to keep patty pan squash for longer, you can freeze it. To do this, first wash the squash and cut it into slices (or grate it). Then, blanch the squash by plunging it into boiling water for 3 minutes (or steam grated squash for 2 minutes), and then chill it quickly in ice-cold water. Drain off any excess water, and then keep the blanched squash in an airtight container in the freezer. Patty pan squash stored this way will maintain its best quality for about 12 months, but will remain safe to eat indefinitely if kept constantly frozen.

You can also preserve patty pan squash by drying it. To do this, blanch the squash slices and arrange them in a single layer on a dehydrator tray. Dry at 140-145 degrees Fahrenheit for 8-10 hours, or until the slices are crisp and brittle. Place the dried squash in plastic bags, seal or close them, and then store them in tightly sealed glass jars. Dried squash stored this way will last for 1-12 months.

Patty pan squash cooking methods

Patty pan squash, also known as scallop squash, is a versatile summer vegetable that can be cooked in a variety of ways. It is a member of the summer squash family, closely related to zucchini and crook-neck squash. The vegetable is small in size and comes in a variety of colours, including white, yellow, green, and orange. It also has a range of shapes, from round to tulip-shaped to disk-shaped with scalloped edges.

When choosing patty pan squash, look for medium-sized, firm, blemish-free squash with shiny skin. If you plan to grill them, pick larger ones to avoid them falling through the grill grates.

Sautéing

Sautéing is a fast and simple way to cook patty pan squash. Start by cutting the squash into uniform pieces, aiming for 1-inch chunks. Heat a large skillet over medium heat and add a generous amount of olive oil. Add the squash to the pan and cook until the pieces are tender but still have a bite to them. Only stir occasionally to allow the squash to brown around the edges. Season with salt and pepper to taste.

Roasting

Roasting is another easy method for cooking patty pan squash. Start by preheating your oven to 450ºF and placing a baking sheet in the middle rack. Cut the squash into wedges and toss with olive oil, salt, and pepper. Spread the squash on the hot baking sheet in a single layer, cut-side down. Roast for 15 to 20 minutes, until the bottoms are browned and the squash is tender.

Grilling

Grilling is a great option for cooking patty pan squash during the summer months. To grill patty pan squash, start by heating a grill pan or outdoor grill to high heat (450°F to 550°F). Cut the squash into wedges and toss with olive oil, salt, and pepper. Place the squash on the grill grates, cut-side down, and cover. Grill for 3 to 4 minutes per side, until grill marks form and the squash is tender.

Baking, Steaming, Stuffing, and Braising

Patty pan squash can also be baked, steamed, stuffed, grilled, or braised, and it can be prepared whole, halved, sliced, or grated.

Patty pan squash recipes

Patty pan squash, also known as scallop squash, is a versatile summer squash that can be baked, steamed, roasted, stuffed, grilled, or braised. It can be prepared whole, halved, sliced, or grated, and it grows in different sizes and colours, ranging from white to yellow to green to orange.

Roasted Zucchini and Patty Pan Squash

This recipe features fresh thyme and marjoram leaves and is an elegant, yet simple dish that can be prepared in just 30 minutes.

Pan-Fried Patty Pan Squash

Lightly dredged in flour and served with a dollop of herbed sour cream, this indulgent, yet healthy side dish is sure to be a hit.

Wild Rice and Veggie Stuffed Patty Pan Squash

A delicious and easy vegetarian meal, this patty pan squash is stuffed with wild rice and an array of vegetables.

Creamy Summer Squash Soup

Warm and flavourful, this patty pan squash soup is dairy-free, gluten-free, and vegan.

Patty Pan Squash Panzanella

A popular Italian salad, this dish typically includes stale bread and is usually made during the summer months. However, with the addition of patty pan squash, it can be enjoyed all year round.

Grilled Patty Pan Squash

A perfect summer side dish, this grilled patty pan squash is seasoned with Italian herbs and crumbled goat cheese.

Sautéed Patty Pan Squash

A simple and tasty side dish, this patty pan squash is flavoured with lemon, garlic, and fresh herbs.

Sausage Stuffed White Patty Pan Squash

A delicious combination of Italian sausage, feta cheese, and panko bread crumbs, this stuffed patty pan squash is a flavourful and satisfying dish.

Baked Patty Pan Squash Parmesan with Garlic Breadcrumbs

A twist on the classic eggplant parmesan, this recipe uses patty pan squash instead, resulting in a unique and tasty dish.

Grilled Personal Patty Pan Squash Pizza

A fun and creative way to enjoy pizza, this recipe uses patty pan squash as the base and is grilled to perfection.

Scallops in Roasted Patty Pan Squash

A perfect pairing, this dish combines scallops and roasted patty pan squash for a delicious and elegant meal.

Remember to store your patty pan squash properly by keeping it dry and unwashed in a perforated plastic bag or a plastic/paper bag with one end open, in the crisper drawer of your refrigerator.

Patty pan squash substitutes

Patty pan squash, also known as scallop squash, is a versatile summer squash that can be baked, steamed, roasted, stuffed, grilled, or braised. It can be cooked whole, halved, sliced, or grated.

If you're looking for a substitute for patty pan squash, you can use zucchini, crookneck squash, or chayote. These vegetables are all part of the same family as patty pan squash and have similar flavours and textures.

Zucchini is a good substitute as it can be cooked in many of the same ways as patty pan squash, such as roasting, sautéing, or grilling. It has a similar taste to patty pan squash, although it is slightly less sweet.

Crookneck squash is another option, as it is closely related to patty pan squash. It has a similar appearance to zucchini but with a crooked neck, as the name suggests.

Chayote is a less common but still suitable substitute. It belongs to the same family as patty pan squash and has a similar texture and flavour.

When choosing a substitute, consider the intended cooking method and the desired flavour profile of your dish. All of these substitutes can be used in similar ways to patty pan squash and will yield delicious results.

Frequently asked questions