Cody Casey
Patty pan squash, also known as flying saucer squash due to its flattened shape, is a summer squash with a sweet flavour and a firm texture. When preparing this squash, the first step is to carefully slice off the top and bottom to create a flat surface for stability. Next, halve the squash and cut each half into wedges, aiming for uniform sizes to ensure even cooking. The squash can then be grilled, sautéed, roasted, steamed, or pan-fried, depending on your preferred cooking method and desired level of hands-on attention during the cooking process. The skin of the patty pan squash is edible, so there is no need to peel it, and the seeds can be removed or tossed depending on your preference. Seasoning with herbs, spices, salt, pepper, and olive oil can enhance the flavour of the cooked squash, and it can be served as a side dish or incorporated into salads, frittatas, or pasta dishes.
| Characteristics | Values |
|---|---|
| Cutting | Slice off the top and bottom, then halve the squash straight down the middle. Cut each half into wedges, ideally 3/4-inch wide. |
| Peeling | No need to peel, the skin is edible. |
| Cooking methods | Grilling, sautéing, roasting, pan-frying, steaming, stuffing and baking |
| Seasoning | Olive oil, salt, pepper, garlic powder, lemon juice, herbs (parsley, mint, cilantro), feta cheese |
| Texture | Tender, soft, firm |
| Flavor | Sweet, mild |
| Size | Tennis ball-sized, fist-sized, softball-sized, 7-8 inches across |
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What You'll Learn
Trimming the patty pan squash
To trim a patty pan squash, start by carefully slicing off the bottom and top to create a flat surface. This will give you a stable base to work with and ensure the squash rests evenly on your cutting board. The exact amount to trim off will depend on the size and shape of your particular squash, but aim for a flat, even surface.
Once the ends are trimmed, you can halve the squash straight down the middle. This will expose the soft, seedy centre, which can be discarded. You can use a spoon to scoop out the seeds and any soft flesh, similar to scooping out a pumpkin.
After removing the seeds, you can further cut the squash into wedges or slices. For wedges, cut each half into equal-sized wedges, about 3/4-inch wide. This will ensure even cooking. Alternatively, you can slice the squash into rounds or thinner slices, about 3/8-inch thick, which can be grilled or fried.
The skin of the patty pan squash is edible, so you don't need to peel it unless you prefer to. However, if the squash is larger and more mature, the skin may be thicker and less palatable, so you might opt to peel it or remove larger pieces of skin.
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Cutting the squash into wedges
To cut a patty pan squash into wedges, start by carefully slicing off the bottom and top to create a flat surface so that the squash can stand upright on a cutting board. Next, trim the tops and bottoms of the squash, and then halve it by slicing straight down the middle. Cut each half into wedges, aiming for a width of about 3/4 inch. You can then slice the wedges in half and cut them into 1-2 inch pieces. The goal is to get the pieces to be a similar size so that they cook at the same rate.
The exact size of the wedges is not critical, but it is important to ensure they are relatively uniform. Cutting the squash into wedges is the easiest way to get uniform shapes and sizes, especially if you are working with multiple squashes of different sizes and shapes.
Once you have cut your patty pan squash into wedges, you can cook it in a variety of ways, including sautéing, roasting, or grilling. You can also eat the squash raw, steamed, or pan-fried. The skin of a patty pan squash is edible, so you do not need to peel it before cooking or eating.
Patty pan squash is a summer squash that is typically available from July through the end of summer. It has a sweet flavour and a firm texture. The squash is typically about the size of a tennis ball, but some may be larger or smaller.
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Slicing the wedges
Slicing a patty pan squash into wedges is a simple process. First, carefully slice off the bottom and top of the squash to create a flat surface, which will make it easier to further slice and handle the vegetable. Next, halve the squash straight down the middle. Once you have two halves, cut each of them into wedges. The exact size of the wedges is not important, but they should be around 3/4-inch wide, and it is ideal to have them be similar in size so that they cook evenly.
If you are planning to sauté or roast the wedges, it is recommended to select medium-sized squash (about the size of a fist) that are firm, blemish-free, and have shiny skin. Cutting the squash into wedges is the easiest way to get uniform shapes and sizes, especially if you start with a variety of pattypans. If you are grilling the squash, it is better to pick larger ones as they are less likely to fall through the grill grates.
Once you have your wedges, you can cook them in a variety of ways. You can roast them in the oven, grill them, or sauté them in a pan. If you are roasting or grilling, it is recommended to toss the wedges with olive oil, salt, and pepper before cooking. If you are sautéing, heat a generous amount of olive oil in a large frying pan over medium-high heat, and then add the wedges, arranging them in a single layer. Sear the wedges until golden brown on both sides, which should take around 3-5 minutes per side.
Patty pan squash has edible skin, so there is no need to peel it. The squash has a sweet, mild flavor, similar to yellow summer squash, and a soft and tender texture when roasted. It pairs well with herbs such as cilantro or parsley, and you can drizzle it with cilantro pesto to bring out its sweetness.
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Discarding the seeds
To discard the seeds of a patty pan squash, start by carefully slicing off the top and bottom to create a flat surface. Place the squash on a cutting board, with the flat side down. Using a sharp knife, cut the squash into wedges by slicing it straight down the middle. Cut each half into wedges, about 3/4-inch wide.
The next step is to remove the seeds. The exact size of the squash pieces is not crucial, but they should be similar in size to ensure even cooking. The seeds are located in the soft, seedy centre of the squash. Use a spoon or your fingers to scoop out or remove the seeds and the surrounding soft flesh. You can discard the seeds, or rinse and roast them for a crunchy snack.
It is important to note that the size of the patty pan squash will determine the presence of seeds. If you harvest the squash when it is young and small, it may be seedless. Larger squash, on the other hand, will have more seeds and a softer centre. Therefore, it is recommended to harvest patty pan squash when they are about 1.5 to 2 inches across to avoid an excess of seeds.
Once you have discarded the seeds, you can continue with your preferred cooking method. Patty pan squash can be grilled, sautéed, roasted, or even steamed. The skin of this variety of squash is edible, so there is no need to peel it before cooking. Simply season and cook the squash to your desired level of doneness.
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Cooking methods
Patty pan squash is a versatile vegetable that can be cooked in a variety of ways. Here are some of the most popular methods:
Grilling
Grilling is a popular choice, especially during the summer months. To grill patty pan squash, start by slicing the squash into wedges. It is recommended to cut each squash in half and then into 3/4-inch-wide wedges, but thicker slices of about 3/8 inch are also suggested. Brush the wedges with olive oil and season with salt, pepper, and garlic powder. Place the seasoned squash on a hot, covered grill for about 3-5 minutes per side, or until grill marks appear. For a more robust side dish, top the grilled squash with lemon juice, olive oil, crumbled feta cheese, and fresh herbs such as parsley or mint.
Sautéeing
Sautéeing is a quick and easy method that requires a bit more attention. Start by heating a large frying pan with a generous amount of olive oil over medium-high heat. Cut the patty pan squash into wedges, as mentioned above, or into smaller chunks. Place the squash in the hot pan and cook until browned, about 3 minutes per side. Do not stir or move the squash until it is browned. Season with salt and pepper, or add some garlic for extra flavour.
Roasting
Roasting is another simple way to cook patty pan squash. Preheat your oven to a high temperature. Cut the squash into wedges or slices, as mentioned above. Toss the squash with olive oil, salt, and pepper, or other desired seasonings. Place the seasoned squash on a baking sheet and roast until the bottoms are browned and caramelized, about 15-20 minutes. Roasting brings out the natural sweetness of the squash and gives it a beautiful colour.
Stuffing and roasting
For a heartier dish, you can stuff the patty pan squash before roasting it. Cut the tops off the squash and scoop out the seeds to create a cavity. Stuff the squash with a mixture of meat, rice or grains, finely chopped peppers and onions, and a little cheese. Place the stuffed squash in a baking dish and roast in the oven until the squash is tender and the filling is cooked through. You can also put the tops back on the squash before roasting for a cute presentation.
Steaming
Steaming is another healthy option for cooking patty pan squash. Cut the squash into thin slices or leave them whole, depending on your preference. Steam the squash until tender, and then season with butter, salt, and pepper to taste.
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Frequently asked questions
First, trim the tops and bottoms from the squash so that you have a flat surface to work with. Then, halve the squash and cut each half into wedges. You can then season the wedges with olive oil, salt, and pepper before placing them on a pre-heated baking sheet in the oven.
Cut the squash into wedges of about 3/4-inch thickness. Brush the wedges with olive oil and season with salt, pepper, and garlic powder. Place the wedges on a hot grill for about 5 minutes on each side.
No, you do not need to peel a patty pan squash. Unlike some other types of squash, the skin of a patty pan squash is edible.
