Tillie Doyle
Patty pan squash is a summer squash that comes in a variety of colours and shapes, including round, tulip-shaped, and disk-shaped with scalloped edges. They are typically small, with a similar taste to yellow squash but a denser flesh. Patty pan squash can be cooked in a variety of ways, including grilling, sautéing, and roasting. When preparing to cook patty pan squash, it is important to first trim and cut the squash into wedges or chunks. This article will provide a step-by-step guide on how to can patty pan squash, including the tools and ingredients required, as well as the process for canning to enjoy this summer squash year-round.
| Characteristics | Values |
|---|---|
| Storage | Store in the refrigerator for a few days if not cooking right away. Leftovers can be refrigerated in an airtight container for up to 4 days. |
| Cooking Methods | Grilling, sautéing, roasting |
| Selection | Pick medium-sized squash for sautéing or roasting; larger ones are better for grilling. |
| Cutting | Trim the tops and bottoms, then halve and cut into wedges. |
| Grilling | Heat grill to 450°F to 550°F, season the wedges, grill for 3-4 minutes, flip, and grill for another 3 minutes. |
| Sautéing | Heat olive oil in a skillet, add garlic, then add the squash and cook for 10-15 minutes until tender and lightly browned. |
| Roasting | Cut the squash, add seasonings, and roast in the oven. |
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What You'll Learn
How to prepare patty pan squash for canning
Preparing patty pan squash for canning involves several steps, from selecting the right squash to the canning process itself. Here is a detailed guide to help you through the process:
Selecting the Squash:
Patty pan squash, also known as scallop squash, is a summer squash that comes in a variety of colours, including green and yellow. When selecting patty pan squash for canning, choose ones that are small, firm, blemish-free, and have shiny skin. Look for medium-sized squash that are about the size of a fist. Ensure they have a similar texture and taste, resembling that of yellow squash.
Cleaning and Cutting:
Before beginning the canning process, clean the outside of the squash to remove any dirt or residue. Then, trim the tops and bottoms of the squash. You can cut the squash into uniform wedges or slices, aiming for pieces that are around 1-inch thick. Removing the seeds is recommended if they are large and tough.
Canning Process:
There are two common methods for canning patty pan squash:
- Hot Pack: This method involves cooking the squash before packing it into jars. Heat olive oil in a skillet over medium-high heat. Add seasonings like garlic, salt, and pepper to the oil. Place the squash wedges in the skillet, cut-side down, and grill until grill marks form, about 3-4 minutes. Flip the squash and continue grilling for another 3 minutes until tender. Pack the grilled squash into sterilized jars, leaving about half an inch of headspace. Fill the jars with boiling water, leaving a half-inch headspace, and seal the jars. Process the jars in a boiling water bath for 45-50 minutes to ensure sterilization and long-term storage.
- Raw Pack: This method involves packing raw squash into jars and then processing them in a boiling water bath. Prepare a boiling water bath canner by filling a large pot with water and bringing it to a boil. Sterilize the jars and lids by submerging them in the boiling water for a few minutes. Pack the raw squash wedges tightly into the jars, adding a teaspoon of salt to each jar. Fill the jars with fresh boiling water, leaving a half-inch headspace. Remove air bubbles and adjust the headspace as needed. Wipe the rims, apply lids and rings, and tighten them securely. Lower the jars into the boiling water bath and process for 45-50 minutes.
Storing Canned Squash:
After processing, remove the jars from the boiling water bath and let them cool. Check the seals to ensure they are vacuum-sealed. Store the sealed jars of canned patty pan squash in a cool, dark, and dry place, such as a pantry or cellar. Properly canned squash can be stored for up to a year.
Remember to follow safe canning practices and refer to reliable sources for detailed instructions on canning procedures to ensure the safety and longevity of your preserved food.
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Sautéing patty pan squash
Sautéing is a great way to cook patty pan squash, a summer squash variety that is generally more flavourful than large zucchinis. When selecting a patty pan squash to sauté, look for medium-sized squash (about the size of a fist) that are firm, blemish-free, and have shiny skin.
To start, wash the squash and trim off the ends. Cut the squash into 1-inch pieces, slicing it crosswise and then cutting the slices into wedges. Heat olive oil in a large skillet over medium to medium-high heat. You can also add butter to the pan. Once the oil is shimmering or foaming, add the garlic and cook for 30 seconds to a minute until fragrant. Then, add the squash and season with salt and pepper. You can also season with lemon pepper or lemon zest a few minutes into cooking.
Sauté the squash for 7 to 15 minutes, stirring occasionally, until it is tender and lightly browned but still has a firm bite. You can also add spinach, parsley, basil, and red pepper flakes to the dish. When the squash is just tender, turn off the heat and add the lemon juice. Transfer the squash to a serving dish and top with fresh basil and red pepper flakes, if desired.
Patty pan squash pairs well with fish, veggie burgers, or other lean protein sources. To make the dish vegan, omit the parmesan cheese and add a sprinkle of salt instead.
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Roasting patty pan squash
To start, you'll want to select medium-sized squash that are firm, blemish-free, and have shiny skin. These are the best for roasting. You can also choose a variety of colours and shapes to make the final dish look prettier and add a mixture of textures and flavours.
Next, trim the tops and bottoms of the squash and halve them. Then, cut each half into wedges, about 3/4-inch wide. You can also cut the squash into 1-inch cubes or bite-sized pieces.
Preheat your oven to 425°F. Toss the cut squash with olive oil, salt, and pepper. You can also add other seasonings like garlic, thyme, or bacon grease for a rich, smoky flavour.
Spread the seasoned squash onto a preheated baking sheet or large rimmed baking tray, ensuring they are in a single layer. Roast for 15 to 20 minutes, or until the bottoms are browned and the squash is tender and golden. If you want to add garlic, toss it in with the squash for the last 5 minutes of roasting so it gets golden and fragrant.
Once the squash is done, remove it from the oven and serve immediately. You can also prepare a herb oil by whisking together olive oil, lemon zest, and fresh herbs like parsley, basil, dill, and a pinch of salt. Toss the roasted squash with the herb oil and enjoy!
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and can be served chilled on a bed of greens or pureed and added to soup. You can also freeze roasted squash in zippered bags for at least a month to preserve its flavour.
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Grilling patty pan squash
To grill patty pan squash, first, cut each squash in half crosswise. For larger pieces, trim the stem ends and cut into quarters or wedges. For a more flavourful squash, you can marinate the squash in a mixture of cumin, lime, and olive oil. Then, place the squash pieces on a grill preheated to medium-high heat and cook for 4-5 minutes, or until grill marks appear. Rotate the pieces and cook for another 3-5 minutes to create criss-cross marks. Flip the squash over and cook for another 3 minutes, or until tender.
You can also grill patty pan squash by slicing the squash into 1/2-inch thick slices or wedges. Brush each slice with a mixture of olive oil, minced garlic, and fresh rosemary. Place the slices on a grill preheated to 350 degrees Fahrenheit and cook for 3-5 minutes on each side. Be careful not to overcook, as the squash may become soggy.
Patty pan squash can be served with a variety of toppings, such as garlic butter, crumbled goat cheese, or feta cheese. It can also be seasoned with salt and pepper, and red pepper flakes. Leftover grilled patty pan squash can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the oven or on the grill.
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Storing patty pan squash
Patty pan squash is a type of summer squash, and it does not keep for long. The ideal storage temperature for patty pan squash is between 45-55 degrees Fahrenheit (or 7-13 degrees Celsius). It can be stored in a refrigerator crisper drawer for 2-4 days. If you don't have access to a refrigerator, it is still better to store it in a cool, dark place with good airflow than on a counter or at room temperature.
To store patty pan squash properly, keep it dry and unwashed. Place it in a perforated plastic bag or a plastic/paper bag with one end open and store it in the fridge.
If you want to freeze patty pan squash, it must first be blanched to stop enzymes from causing a loss of flavour, colour, and texture. To blanch, heat a gallon of water to boiling in a large pot with a wire basket or colander. Wash and cut the squash into slices, then add it to the boiling water. After blanching, drain the slices and arrange them on a dehydrator tray. Place the trays in a dehydrator and dry at 140-145 degrees Fahrenheit for 8-10 hours, or until the slices are crisp. Store the dried squash in plastic bags, pressing out the air before sealing and placing them in tightly sealed glass jars.
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