Emilie Meyer
Patty pan squash is a type of summer squash with a distinctive flying-saucer shape and scalloped edges. It comes in shades of green, yellow, and white, and is commonly cooked when small. Patty pan squash can be grilled, sautéed, or roasted, and is a great option for a BBQ. The smaller squashes have tender skins and do not need to be peeled, whereas the larger squashes are better for stuffing. When grilling, it is recommended to cut the squash into wedges or thick slices, brush with olive oil, and grill for 3-5 minutes on each side. Patty pan squash goes well with a variety of toppings, such as goat cheese, feta, or a pungent sauce like Italian salsa verde.
| Characteristics | Values |
|---|---|
| Type of squash | Summer squash |
| Other names | Scallop squash, Peter Pan squash, Sunburst squash, Granny squash, Flying Saucer squash |
| Appearance | Resembles a small flying saucer with scalloped edges |
| Colours | Dark green, light green, yellow, white |
| Size | Smaller than zucchini |
| Skin | Thin, tender, edible |
| Seeds | Very small |
| Flavour | Mild |
| Texture | Similar to zucchini |
| Cooking methods | Grilling, roasting, sautéing |
| Preparation | Trim ends, cut into wedges, marinate, season |
| Seasonings | Salt, pepper, garlic, rosemary, olive oil, cheese |
| Cooking time | 3-5 minutes per side |
| Storage | Refrigerate leftovers for up to 3 days |
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What You'll Learn
Patty pan squash varieties
Patty pan squash is a type of summer squash with thin, tender skin and a unique, distinctive flying saucer shape. It is also known as scallop squash, peter pan squash, sunburst squash, granny squash, and flying saucer squash. The individual squash can be dark green, light green, yellow, or white.
There are several varieties of patty pan squash, including:
- White Bush Scallop: The most common variety, with a light green or yellow colour and a slightly sweet flavour.
- Benning's Green Tint: A pale green variety with a slightly more savoury flavour.
- Yellow: A bright yellow variety with a slightly sweet flavour.
- Starship: A dark green, glossy variety with zucchini colour and flavour, in a unique flying saucer shape.
- Peter Pan: An apple-green variety with creamy, sweet flesh.
Patty pan squash is highly versatile in the kitchen and can be used in a wide range of dishes, from simple sautés and salads to casseroles and soups. It can be roasted, grilled, or sautéed, and its hollowed-out centre makes it ideal for stuffing.
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Choosing the right squash
Size
Smaller, younger squash are preferable for grilling. They have more tender skins, and the seeds are small. The larger the squash, the harder the skin becomes. Smaller squash are also less likely to fall through the grill grates.
Colour
Patty pan squash comes in a variety of colours, including yellow, dark green, white, pale green, and even bi-colours. You can choose any colour you prefer, as they are equally useful and tasty. However, if you are looking for a nuttier flavour, the "Flying Saucer" variety has green centres with a yellow ring and a dense texture.
Texture
Patty pan squash is generally harvested when it is the size of a softball, but you can also find them as small as a ping pong ball, known as "baby vegetables." The smaller ones tend to have smoother and edible skins, while the larger ones are better for stuffing.
Availability
Patty pan squash is typically available in stores and local farmers' markets from July to September.
Storage
If you are not cooking the squash right away, store them in the refrigerator for a few days. Ensure they are dry on the outside before storing.
In summary, when choosing the right patty pan squash for grilling, opt for smaller, younger squash with tender skins. Select any colour that appeals to you, and look for squash that is firm, blemish-free, and has shiny skin.
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Preparing the squash
Once you've selected your squashes, it's time to trim and cut them. Trim the ends off the squash, and then cut each squash in half crosswise. From here, you can cut each half into wedges, or slices, aiming for a thickness of about 3/4 of an inch. It's important to try to keep the slices as even as possible, so they cook evenly.
Next, you'll want to marinate the squash. Brush each side with a mixture of olive oil, minced garlic, and rosemary, or alternatively, you can use garlic butter. You can also add salt and pepper to taste. Place the coated squash in a Ziploc bag or plastic container and leave to marinate for a few hours.
Now your squash is ready to grill!
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Cooking methods
Patty pan squash can be cooked in a variety of ways, including grilling, roasting, and sautéing. Here are some detailed instructions for each method:
Grilling
For grilling, it is recommended to use larger patty pan squash as they are less likely to fall through the grill grates. Start by trimming the ends off the squash and slicing them into wedges or disks. The recommended thickness of the slices varies from 1/2 inch to 3/4 inch. Brush both sides of the squash with a mixture of olive oil and minced garlic, or simply toss the slices in a bowl with olive oil and season with salt and pepper. Place the squash on a preheated grill and cook for 3 to 5 minutes on each side, depending on the thickness of the slices. Be careful not to overcook, as the squash should remain slightly crisp.
Roasting
For roasting, it is recommended to use medium-sized squash that are firm and blemish-free. Similar to grilling, start by trimming the ends and slicing the squash into wedges or halves. Toss the squash slices with olive oil, salt, and pepper, and spread them on a preheated baking sheet. Roast in a hot oven at 450 degrees Fahrenheit for 15 to 20 minutes, or until the bottoms are browned and the squash is tender.
Sautéing
Sautéing is a faster cooking method but requires more attention. Heat a large frying pan with olive oil over medium-high heat. Add the squash slices and cook for about 3 minutes on each side until browned in spots. Resist the urge to stir or move the squash until they are browned.
Other tips
When grilling or roasting, it is important to ensure that the slices are as even as possible to avoid overcooking thinner portions. Patty pan squash can also be marinated before cooking to add extra flavor. A simple marinade can be made by mixing olive oil with minced garlic, or by using a combination of cumin, lime, and olive oil. Additionally, the squash can be stuffed with sauce and cheese for a unique dish.
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Toppings and seasonings
Patty pan squash is a versatile ingredient that can be seasoned and topped in a variety of ways. The squash itself has a mild flavour and a tender texture, so it's a great base for a range of toppings and seasonings.
One popular option is to top the squash with cheese. Crumbled goat cheese is a popular choice, and other cheeses like feta, gorgonzola, queso fresco, or cotija would also pair well. If you're looking for a more indulgent option, you can stuff the squash with sauce and cheese for a no-crust pizza on the grill.
If you're looking for something more savoury, you can season the squash with salt, pepper, and minced garlic. You can also try marinating the squash in a mixture of cumin, lime, and olive oil before grilling. Fresh herbs like rosemary also pair well with the squash, but any herb of your choice can be used.
For a more unique flavour profile, you can top the grilled squash with a pungent sauce like Italian salsa verde. This green sauce is a great way to add a punch of flavour to the mild squash. You can also add a squeeze of fresh lemon juice and zest to brighten up the dish.
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Frequently asked questions
Smaller, younger squash are better for BBQs as they have more tender skin. Larger squash are better for stuffing.
You can marinate the squash in a mixture of olive oil, salt, pepper, and rosemary. You can also add minced garlic to the mixture.
BBQ the squash for 3-5 minutes on each side. Do not overcook, as they are best when they are still a little crisp.
Patty Pan Squash goes well with goat cheese or feta. You can also serve it with Italian salsa verde or a simple herb butter.
