Cleaning Patty Pan Squash: A Step-By-Step Guide

Patty pan squash, also known as pattypan, cymling, scalloped, custard, or sunburst squash, is a type of summer squash that can be identified by its edible skin. The peel is thin, so there's no need to peel it away. Before cooking, simply scrub the peel gently under the faucet and cut away any tough edges. Patty pan squash can be cooked in a variety of ways, including roasting, grilling, sautéing, steaming, braising, and stuffing. They can also be eaten raw, especially the younger, smaller ones, which are sliced thinly and added to salads.

How to trim patty pan squash

Trimming patty pan squash is a simple process and is the first step in many different methods of cooking this delicious summer vegetable.

First, you will want to trim the ends off the patty pan squash. This will involve cutting off the stem and the bottom tip of the squash. If there are any tough edges, be sure to cut these away.

Next, you can either halve or quarter the squash. If the squash is larger than 4 inches (10 cm) across, it is better to cut it into quarters. For grilling, you can then cut each quarter into 3/4-inch-wide wedges. If you are stuffing the squash, you will only want to cut the top 1/2 inch (1.3 cm) from each squash, scoop out the centres, and fill with your chosen mixture.

For braising, steaming, roasting, or grilling, you can leave the squash whole after trimming the ends. For roasting, you can slice the squash horizontally to create a nice shape.

Patty pan squash is a versatile vegetable that can be cooked in many different ways. Enjoy experimenting with this tasty summer treat!

How to steam patty pan squash

Steaming is one of the simplest ways to prepare patty pan squash. Here is a step-by-step guide on how to steam patty pan squash:

• Wash the patty pan squash thoroughly under running water. Use a brush to remove any dirt or residue.
• Using a sharp knife, carefully trim and remove the coarse stem and the bottom end of the squash. There is no need to peel the skin, as it is edible.
• Cut the patty pan squash into uniform slices or pieces. The thickness of the slices can vary depending on your preference, but it is recommended to cut them into pieces that are about 1/2 inch thick.
• Prepare your steaming setup. You can use a vegetable steamer that rests above a pot of boiling water, or you can use a metal strainer or steam basket placed over the pot.
• Layer the squash slices in the steamer or strainer. Make sure they are evenly distributed and not overcrowded.
• Place the steamer or strainer over the pot of boiling water. Cover the pot with a lid to trap the steam.
• Steam the patty pan squash until they are tender. The cooking time will depend on the size and thickness of your squash slices. For smaller pieces, steam for about 5 minutes or until they are soft and slightly pale in colour. For larger squash or whole squash, the steaming time can range from 15 to 20 minutes.
• To check if the squash is done, insert a knife into the flesh. If the knife penetrates easily and the skin colour is still vivid, the squash is ready.
• Once steamed to your desired doneness, remove the squash from the steamer and place them in a serving dish.
• Season the steamed patty pan squash as desired. You can add butter, salt, and pepper, or experiment with other herbs and spices to enhance the flavour.

Enjoy your perfectly steamed patty pan squash as a healthy and delicious side dish!

How to roast patty pan squash

Patty pan squash is a versatile vegetable that can be grilled, fried, steamed, sautéed, or roasted. It has a mild flavour and is similar to zucchini or summer squash. The skin is edible, so there is no need to peel it before cooking.

Step 1: Preheat the oven.

Set your oven to 400°F to 425°F.

Step 2: Prepare the squash.

Wash the patty pan squash and trim the stems, tops, and bottoms. Then, cut the squash into halves or 1-inch bite-sized pieces. You can also scrape out any visible seeds at this point.

Step 3: Season the squash.

Toss the squash with extra-virgin olive oil, salt, and pepper on a large rimmed baking sheet. You can also add other seasonings like garlic and thyme, or a combination of your favourite spices and herbs such as rosemary, marjoram, basil, or parsley.

Step 4: Roast the squash.

Place the seasoned squash in the oven and roast until tender and golden brown. This should take around 12 to 20 minutes, depending on the size of your squash pieces. If you want a crispy texture, you can broil it for an additional minute.

Step 5: Serve the squash.

Once the squash is roasted to your desired texture and colour, remove it from the oven and serve it hot or at room temperature. You can also chill the leftovers and serve them on a bed of greens, or puree them and add them to soup.

Storage and Reheating Instructions:

Leftover roasted patty pan squash can be stored in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, simply microwave the desired portion, refreshing the flavours with a sprinkle of salt and pepper as needed.

You can also freeze the chilled roasted squash in zippered bags with the date labelled on the outside. It will retain its flavour for at least a month.

How to grill patty pan squash

Patty pan squash is a versatile vegetable that can be grilled, baked, roasted, sautéed, steamed, or fried. It has a mild flavour, similar to zucchini, and its skin is edible.

To grill patty pan squash, first preheat your grill to a medium-high heat setting, between 350-450°F.

Next, prepare the squash by slicing it into 1/2-inch thick pieces. You can cut the squash horizontally to create discs, or vertically if you find this easier. Smaller, younger squash will have more tender skin, so there is no need to peel or remove the seeds.

Then, brush each side of the squash slices with olive oil and season with salt and pepper, or other herbs and spices of your choice. You can also mix the oil with herbs and spices before brushing onto the squash.

Once your grill is preheated, place the seasoned squash slices onto the grill and cook for 3-5 minutes on each side. The squash is ready when it is tender and has distinct grill marks.

Finally, remove the squash from the grill and serve immediately. You can also chop up any leftovers and add them to lunches or meals throughout the week.

Tips:

• Look for smaller squash when grilling, as they have thinner, softer skin that is easier to eat.
• Larger squash are better for stuffing, as they have bigger cavities.
• Don't overcook the squash, as this will make it soggy. It is best when it is still a little crisp.
• You can also grill patty pan squash in a grill pan on a stovetop if you don't have an outdoor grill.

How to sauté patty pan squash

To clean patty pan squash, you can simply rinse it under water. However, if you want to remove the skin, you can use a vegetable peeler or a small knife. Now, let's get into how to sauté this delicious summer vegetable.

Sautéed patty pan squash is a delicious and easy way to prepare this colourful vegetable. Here is a step-by-step guide on how to make it:

Ingredients:

• Patty pan squash
• Extra-virgin olive oil
• Garlic
• Lemon juice
• Fresh herbs such as parsley, basil, mint, or thyme
• Red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

• Start by cutting the squash into similar-sized pieces. Aim for 1-inch chunks, but keep in mind that the size may vary depending on the shape of the squash.
• Heat a large skillet over medium heat and add the olive oil.
• Add the squash to the pan and cook until the pieces are tender but still have a nice bite. Stir occasionally to allow the squash to brown evenly.
• Once the squash is tender, turn off the heat and add the lemon juice, garlic, and parsley.
• Transfer the squash to a serving dish and top with fresh basil and red pepper flakes, if desired.
• Season with salt and pepper to taste.

The whole process should only take about 15 minutes, making it a quick and easy side dish. You can also add other ingredients like onions, spinach, or Parmesan cheese to give it an extra flavour boost.

So, there you have it! A simple and delicious way to prepare patty pan squash that showcases its unique colours and shapes. Enjoy!

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