Tillie Doyle
Patty pan squash is a versatile vegetable that can be cooked in a variety of ways, including roasting, sautéing, grilling, pickling, and even microwaving. While it can be cooked whole, cutting it into cubes or wedges is recommended for more even cooking and better browning. This involves trimming the tops and bottoms, halving or quartering the squash, and then cutting each piece into wedges or bite-sized cubes. The squash can then be seasoned and cooked according to the desired method, resulting in a delicious and nutritious dish that can be served as a side or incorporated into various recipes.
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What You'll Learn
Patty pan squash preparation
Patty pan squash is a variety of summer squash that comes in a range of colours, including yellow, light green, dark green, orange, white and multicoloured. They are usually small, but can grow to be as large as a softball.
When preparing patty pan squash, it is not necessary to peel the vegetable. Instead, wash the outside and cut off the top and bottom. You can then cut the squash in half and then into wedges, or cut it into slices or bite-sized cubes. It is recommended to cut the squash into evenly sized pieces to promote even cooking and better browning.
Once cut, the squash can be seasoned with oil, salt and pepper, and cooked using a variety of methods, including roasting, sautéing, grilling, pickling, steaming, or air frying.
For roasting, the squash can be tossed with olive oil, garlic, and salt and pepper to taste, and then roasted in a hot oven until browned. For sautéing, heat olive oil in a large frying pan and cook the squash over medium-high heat until the cut sides are browned, which takes about 3 minutes per side. Grilling is another option, which works best with larger squash so that it doesn't fall through the grates.
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Cutting and cubing
Patty pan squash is a variety of summer squash that comes in yellow, light green, dark green, orange, white and multicoloured varieties. They can be as small as a ping pong ball or as large as a softball, but those that are 2-4 inches in diameter have the best flavour and texture.
When cutting and cubing a patty pan, you should first trim the tops and bottoms from the squash. You can then halve the squash and cut each half into wedges, or cut into bite-sized cubes. If you are roasting the squash, it is recommended to cut the squash into evenly sized pieces to promote even cooking and better browning.
If you are planning to sauté the patty pan, opt for medium-sized squash (about the size of a fist) that are firm, blemish-free, and have shiny skin. For grilling, larger squash are better as they won't fall through the grates.
You can also peel, slice or cube the patty pan and blanch it by placing the squash in a wire basket and plunging it into a large kettle of rapidly boiling water for three minutes. Cool the squash by plunging the basket into ice water for another three minutes, then drain and pack the squash into freezer containers. Frozen summer squash can be boiled for three to five minutes until fork-tender.
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Cooking methods
Patty pan squash is a versatile vegetable that can be cooked in various ways, including roasting, sautéing, grilling, steaming, pickling, and air frying. Here are some detailed instructions for a few of these methods:
Roasting
Roasting is a popular method for cooking patty pan squash. Here are the steps:
- Preheat your oven to 425°F.
- Wash the patty pan squash and trim the top and bottom.
- Cut the squash into wedges, slices, or bite-sized cubes. For even cooking and better browning, it is recommended to cut the squash into similarly-sized pieces.
- Toss the squash with olive oil, garlic, and season with salt and pepper to taste. You can also use herbed oil or herbs de Provence for additional flavour.
- Arrange the squash on a rimmed baking sheet in a single layer, with the cut side down.
- Roast in the oven until tender and browned. This usually takes around 15 to 20 minutes.
Sautéing
Sautéing is a quick way to cook patty pan squash, but it requires constant attention. Here's how to do it:
- Heat a large frying pan with a generous amount of olive oil over medium-high heat.
- Cut the patty pan squash into wedges or slices.
- Add the squash to the pan, ensuring they are in a single layer.
- Season with salt and pepper.
- Cook the squash until the cut sides are browned, which takes about 3 minutes per side. Resist the urge to stir or move the squash until they are browned.
Grilling
Grilling is a great option during the summer months. Here are the steps:
- Cut the patty pan squash into slices or wedges. Larger squash works better for grilling to prevent them from falling through the grates.
- Toss the squash with oil and seasonings.
- Place the squash on the grill, cut side down.
- Cook until grill marks form, then flip and grill until tender.
Steaming in the Microwave
You can also cook patty pan squash in the microwave by steaming it. Here's how:
- Cut the patty pan squash into pieces.
- Transfer the pieces to a microwave-safe baking dish or bowl.
- Add 1 to 2 tablespoons of water and cover the dish or bowl with plastic wrap.
- Use a knife to add a vent to the top of the plastic wrap to allow steam to escape.
- Microwave on full power until the squash is tender, usually around 5 minutes.
- Allow the squash to rest for about 3 minutes before removing the plastic wrap and serving.
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Seasoning and serving
Patty pan squash is a versatile vegetable that can be seasoned and served in a variety of ways. Here are some ideas for seasoning and serving cubed patty pans:
Roasting
Roasting is a popular method for cooking patty pan squash. To roast, preheat your oven to between 350°F and 450°F. Cut the patty pans into cubes, wedges, or slices, and toss them with olive oil, salt, and pepper. You can also add other seasonings like garlic, herbs de Provence, or red pepper flakes. Spread the seasoned patty pans on a baking sheet in a single layer, cut side down, and roast until tender and golden brown. This usually takes around 15 to 20 minutes.
Sautéing
Sautéing is a fast way to cook patty pan squash but requires constant attention. Heat a large frying pan with olive oil over medium-high heat. Add the cubed patty pans and season with salt and pepper. Cook until the cut sides are browned, which takes about 3 minutes per side. Resist the urge to stir or move the squash until they are browned.
Grilling
Grilling is a quick and simple way to cook patty pan squash, especially during the summer months. For grilling, it is best to use larger squash, about 4 inches across, to prevent them from falling through the grates. If you have smaller squash, you can use a grill basket. Toss the cubed patty pans with olive oil and seasonings, and place them on the grill, cut side down. Cook until grill marks form, then flip and grill until tender.
Microwaving
Microwaving is the quickest option for cooking patty pan squash. Cut the patty pans into cubes, wedges, or slices, and place them in a microwave-safe baking dish or bowl. Add 1 to 2 tablespoons of water and cover with plastic wrap. Use a knife to vent the plastic wrap and allow steam to escape. Microwave on full power until the patty pans are tender, which usually takes about 5 minutes. Let it rest for 3 minutes before serving.
Pickling
Patty pan squash can also be pickled. Cut the squash into cubes or slices and follow your favourite pickling recipe. Pickled patty pans can be a tasty addition to salads, sandwiches, or charcuterie boards.
Serving Suggestions
Patty pan squash has a mild, sweet flavour and can be served as a side dish or incorporated into a main course. They are delicious when served with an entrée and a side salad. Leftovers can be served chilled on a bed of greens or pureed and added to soup. Patty pans also pair well with highly spiced or seasoned dishes.
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Storing and reheating
Storing cubed or whole uncooked pattypan squash:
To store cubed or whole uncooked pattypan squash, keep the squash dry and unwashed. Place the squash in a perforated plastic bag or a plastic/paper bag with one end open, and keep it in the crisper drawer of your fridge. The ideal storage temperature is between 45-50 degrees Fahrenheit, but as long as it's cool, your fridge will do the job just fine. If you're not going to cook the squash right away, it will last a few days stored in this manner.
Storing cooked pattypan squash:
If you have leftover cooked pattypan squash, you can store it in a covered container in the refrigerator and reheat it in the microwave when you're ready to enjoy it again. You can also freeze cooked pattypan squash to extend its shelf life. Simply place the chilled squash in zippered bags with the date labelled on the outside, and it will retain its flavour for at least a month.
Reheating cooked pattypan squash:
When reheating cooked pattypan squash, you can either warm it up in the microwave or serve it chilled. If you're serving it chilled, try placing it on top of a bed of greens or pureeing it and adding it to soup. Don't forget to refresh the flavours with a sprinkle of salt and pepper.
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Frequently asked questions
Patty pan is a variety of summer squash, making it a relative of zucchini and yellow summer squash. They are small, disk-shaped squashes with scalloped edges and come in shades of green and yellow.
First, wash the patty pan squash and trim the top and bottom. Then, halve the squash straight down the middle and cut each half into wedges. Finally, cut the wedges into cubes.
You can cook cubed patty pan in a variety of ways, including roasting, sautéing, grilling, or air frying. For roasting, toss the cubed patty pan with olive oil, salt, and pepper, and roast in a preheated oven until browned. For sautéing, heat olive oil in a large frying pan and cook the cubed patty pan over medium-high heat until browned on both sides.
The cooking time for cubed patty pan depends on the cooking method. Sautéing is the fastest method and takes about 3 minutes per side. Roasting typically takes 15 to 20 minutes in a hot oven.
