Emilie Meyer
Patty pan squash is a summer squash that looks like a small, flattened pumpkin. It has a sweet flavour and a firm texture. Unlike butternut squash or spaghetti squash, the skin of a patty pan squash is edible, so there is no need to peel it before cooking. This paragraph will explain how to chop patty pan squash and suggest some ways to cook it.
| Characteristics | Values |
|---|---|
| Patty pan squash texture | Firm, soft and tender |
| Patty pan squash flavour | Sweet and mild |
| Patty pan squash size | Tennis ball-sized or larger |
| Patty pan squash colour | Golden brown when roasted |
| Patty pan squash preparation | Cut into slices |
| Patty pan squash cooking methods | Roasting, sautéing, frying |
| Patty pan squash seasoning | Salt, pepper, lemon pepper, spices, herbs (parsley, basil, cilantro), pesto, Parmesan cheese |
| Patty pan squash storage | Refrigerate; lasts a few days to a week |
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What You'll Learn
Patty pan squash skin is edible
Patty pan squash is a summer squash that is typically in season from July through the end of the summer. It is small, round, and flat, with edges that resemble an alien spacecraft, sometimes called a "flying saucer" or "tam o' shanter" squash. It might be yellow, white, or green, or a combination of these colours. It has a sweet, mild flavour similar to yellow squash, but with a firmer texture.
The skin of a patty pan squash is edible. Unlike butternut squash or spaghetti squash, you do not need to peel patty pan squash before cooking it. The skin of a patty pan squash is soft and tender when roasted, and it has a sweet flavour.
When preparing patty pan squash, you can chop it, toss it with olive oil, salt, and herbs like thyme, and then roast it in the oven. Spread the squash on a baking sheet in a single layer and bake at 400-450 degrees Fahrenheit for 15 to 20-25 minutes, or until the squash is tender and golden brown. You can also grill patty pan squash or fry it.
Patty pan squash makes a great side dish and can be topped with fresh herbs like parsley or cilantro, Parmesan cheese, or a drizzle of cilantro pesto to enhance its flavour.
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How to slice
To slice a patty pan squash, start by placing the squash on a cutting board. Using a sharp chef's knife or a vegetable knife, cut the squash into thin, uniform slices. Begin by slicing through the scalloped edges, straight through the seeds. If the seeds are too large and tough, remove them and continue slicing.
The thickness of your slices will depend on your preferred cooking method and the desired texture. For example, if you plan to roast or sauté the squash, you may want slightly thicker slices to ensure they don't become too soft during cooking. On the other hand, if you're making a raw squash salad or using the squash as a topping, thinner slices might be preferable.
Patty pan squash has a flattened, round shape, similar to a "flying saucer," so slicing it can be a bit tricky. Take your time and use a slow, controlled motion to ensure even slices. It's also a good idea to use a non-slip cutting board and to keep your knife sharp—a dull knife can make slicing more difficult and may lead to uneven results.
Since the skin of a patty pan squash is edible, you don't need to peel it before slicing. Simply trim off any tough ends or spots, and your squash is ready to be cut. Patty pan squash is a type of summer squash, and its flavour is similar to yellow squash, with a sweet and mild taste. Its texture is soft and tender when roasted, adding to its versatility in various dishes.
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Roasting temperature
To roast patty pan squash, preheat your oven to 425°F.
Before placing the squash in the oven, you should prepare it. Wash the squash and trim the top and bottom so that you have a flat surface to place on the cutting board. You can then cut the squash into wedges. Halve the squash, then cut each half into 3/4-inch-wide wedges. You can also cut the squash into 1-inch bite-sized pieces.
Once you have cut the squash, you should toss it with olive oil, garlic, and salt and pepper to taste. Place the seasoned squash on a baking sheet and roast it for 12-15 minutes, or until tender-crisp. If desired, you can broil it for one additional minute.
While the squash is roasting, you can prepare a herb oil to drizzle over it. To make the herb oil, finely chop herbs and whisk them together with olive oil, lemon zest, and a pinch of salt.
Roasting patty pan squash at a high temperature will caramelize the outside without overcooking the inside.
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Baking sheet preparation
To prepare a baking sheet for patty pan squash, start by placing a rimmed baking sheet in the oven. Preheat the oven to 425 degrees Fahrenheit. Once the oven has reached the desired temperature, carefully remove the hot pan from the oven. Drizzle 1 tablespoon of oil onto the hot baking sheet. The type of oil you use is up to your preference; options include olive oil, vegetable oil, or peanut oil. Spread the sliced squash on the baking sheet in a single layer. Be cautious during this step, as the pan will be hot.
Sprinkle the sliced squash with salt and pepper to taste. You can also add other spices or seasonings of your choice. For example, a seasoned cornmeal coating can be used to create a schnitzel-style dish. Place the baking sheet in the oven and bake the squash for 20-25 minutes, or until the squash is golden brown on the bottom. Do not flip the squash during the baking process, as only one side should be browned.
Once the squash is done, remove the baking sheet from the oven and let it cool for a few minutes. Transfer the squash to a plate or serving dish. Top with your choice of fresh herbs, such as parsley or cilantro, grated Parmesan cheese, or a drizzle of cilantro pesto to enhance the sweetness of the squash.
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Seasoning and toppings
Patty pan squash is a versatile vegetable that can be seasoned and topped in a variety of ways to enhance its mild, sweet flavour. Here are some ideas for seasoning and toppings to complement this unique summer squash:
Seasoning
When seasoning patty pan squash, a simple combination of salt and pepper is a classic choice. You can also experiment with other spices and herbs to add extra flavour. Here are some specific suggestions:
- Salt and pepper: Sprinkle salt and pepper over the squash before roasting or sautéing. This basic seasoning helps to bring out the natural sweetness of the squash.
- Olive oil: Drizzle olive oil over the squash before cooking. Olive oil helps the squash to brown and adds a rich, savoury note to the dish.
- Garlic: Minced or crushed garlic adds a delicious savoury bite and a unique flavour to the squash. It pairs well with the sweetness of the squash.
- Lemon juice: A squeeze of lemon juice brings brightness and a tangy twist to the dish, balancing the sweetness.
- Fresh herbs: Herbs such as parsley, basil, thyme, or mint can be added for an extra layer of freshness and aroma. They also provide a beautiful, colourful garnish.
Toppings
Patty pan squash can be enjoyed on its own or with various toppings. Here are some topping options to consider:
- Cilantro pesto: A drizzle of cilantro pesto is a popular choice that enhances the sweetness of the squash. It adds a bold, herbal flavour and a beautiful green hue to the dish.
- Parmesan cheese: Shaved or grated Parmesan cheese provides a salty, nutty flavour that complements the sweetness of the squash.
- Red pepper flakes: For those who enjoy a spicy kick, a sprinkle of red pepper flakes adds heat and a touch of colour to the dish.
Feel free to experiment with different combinations of seasonings and toppings to find your preferred flavour profile. Patty pan squash is a versatile vegetable that can be enhanced in a variety of ways to suit your taste preferences.
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Frequently asked questions
To chop patty pan squash, slice it from scallop to scallop, straight through the seeds. If the seeds are too large, remove them.
No, you do not need to peel patty pan squash. The skin is edible, so you can leave it on.
You can cook patty pan squash in a variety of ways, including roasting, sautéing, and frying.
