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

Patty pan squash is a versatile summer vegetable that can be cooked in a variety of ways, including sautéing, roasting, grilling, and air frying. Before cooking, it is important to cut the squash into uniform pieces to ensure even cooking. Here is a step-by-step guide to cutting patty pan squash:

Step 1: Choose a fresh patty pan squash that is firm, vibrant in colour, and free from bruises or blemishes.

Step 2: Wash the squash under cool running water to remove any dirt or debris. Dry the squash with a clean towel.

Step 3: Place the squash horizontally on a cutting board and carefully slice off the stem and blossom ends to create stable surfaces for further slicing.

Step 4: Cut the squash into wedges or slices. First, cut the squash vertically in half, and then cut each half lengthwise into quarters. You can further cut each quarter into smaller wedges if desired. Alternatively, you can cut the squash into thin horizontal slices.

With your patty pan squash neatly sliced, you are now ready to cook it using your preferred method!

Wash and dry the patty pan squash

Before you start cutting your patty pan squash, it's important to give it a good wash. Use cool running water to remove any dirt or debris from the surface of the squash. You can use your hands to gently rub the surface, ensuring a thorough clean. Once you've washed the squash, it's important to dry it properly. Use a clean towel to pat the squash dry. This will help ensure that you have a good grip on the squash when you start cutting, reducing the risk of slipping and improving your control. It also helps to keep your work area clean and free of moisture.

Washing and drying the patty pan squash is a simple but important step in the preparation process. It ensures that your squash is clean and ready for cutting, helping to improve the overall hygiene of your cooking process. It only takes a few minutes, but it makes a big difference in the kitchen.

Cut off the ends

To cut the ends off a patty pan squash, first place the squash horizontally on a cutting board. Using a sharp knife, carefully slice off the stem end and the blossom end. This will create a stable surface for further slicing and prevent any potential injuries while cutting.

The stem end is the top of the squash where the stem was attached, and the blossom end is the bottom of the squash where the flower was attached. By trimming a little off both ends, you'll create a flat edge for the squash to sit on and remove any remaining bits of stem.

After cutting off the ends, you can then cut the patty pan squash into your desired shape and size. It's best to aim for uniform thickness or size so that the squash cooks evenly.

Cut into wedges or slices

Once you've washed and dried your patty pan squash, and cut off the tops and bottoms, you can cut it into wedges or slices.

First, cut the squash in half vertically. Then, take each half and cut it in half again lengthwise. You will now have four long quarters. You can either leave them as they are or cut each quarter into smaller wedges.

Alternatively, you can cut the squash into thin slices. Hold the squash firmly and cut it horizontally into slices of uniform thickness to ensure even cooking. You can then chop the slices into smaller pieces if your recipe requires it.

Cooking methods: roasting, sautéing, grilling, air frying

Roasting

Roasting is a hands-off method that does not require any special equipment and is the easiest way to cook a large batch of patty pan squash. To roast, first, preheat your oven to 425-450°F. Then, cut the squash into wedges by trimming a little off the top and bottom, halving it, and cutting each half into wedges. Place the squash wedges in a bowl and toss with olive oil, salt, and pepper. Transfer the squash to a preheated baking sheet and arrange them cut-side down in a single layer. Roast for 15-20 minutes until tender and golden brown on the bottom. Do not flip the squash, as this will result in soggy, overcooked squash.

Sautéing

Sautéing is the fastest way to cook patty pan squash, but it requires the most hands-on attention. First, heat a large frying pan with a generous amount of olive oil over medium-high heat. Cut the squash into wedges as described above. Add the squash to the pan and arrange them cut-side down in a single layer. Season with salt and pepper and sear until golden brown, which should take about 3-5 minutes. Flip the squash and sear the other cut side for about 3 minutes more.

Grilling

Grilling is a great option for summer. It works best with larger squash so they don't fall through the grates. Preheat your grill or grill pan to high (450°F to 550°F). Cut the squash into wedges, place them in a bowl and toss with olive oil, salt, and pepper. Place the squash wedges cut-side down on the grill grates. Cover and grill for 3-4 minutes, then flip and grill for another 3-4 minutes or until tender.

Air Frying

Air frying is a fast cooking method that gives nice browning and a little crispiness to the squash. Cut the squash into wedges and toss with olive oil, salt, and pepper. Place the squash in the air fryer basket cut-side down in a single layer. Air fry at 400°F for 10-12 minutes until crispy and golden.

Serving suggestions: lemon juice, olive oil, feta, herbs, salads, frittatas, pasta

Patty pan squash is a versatile summer vegetable that can be cooked in a variety of ways, including roasting, sautéing, grilling, or air frying. This squash variety is a great source of vitamin A, vitamin C, and fiber, and pairs well with many different flavours and ingredients.

Lemon Juice

The addition of lemon juice to patty pan squash adds a bright, tangy flavour. Whether it's freshly squeezed or store-bought, lemon juice enhances the natural sweetness of the squash.

Olive Oil

Olive oil is a key ingredient when cooking patty pan squash. It helps to brown and soften the squash during the cooking process, adding a rich, savoury note to the dish.

Feta

The salty, tangy flavour of feta cheese complements the sweetness of patty pan squash. Crumbled feta can be added to roasted or grilled squash for a delicious contrast in textures and flavours.

Herbs

Fresh herbs such as parsley, basil, mint, or thyme can be added to patty pan squash to elevate the dish with their aromatic flavours. These herbs add a bright, fresh touch to the cooked squash.

Salads

Patty pan squash is an excellent addition to hearty salads, especially when paired with grains like quinoa or farro. The squash can be roasted or grilled and then tossed with mixed greens, chopped vegetables, and a tangy vinaigrette for a well-rounded meal.

Frittatas

Leftover cooked patty pan squash can be chopped up and added to frittatas or omelette fillings. The squash adds a nice texture and savoury flavour to egg-based dishes.

Pasta

Patty pan squash goes well with pasta, especially when tossed with a premade pasta sauce. The squash can be roasted or sautéed and then mixed with cooked pasta for a quick and tasty meal.

Patty pan squash is a versatile ingredient that can be enhanced with a variety of flavours and cooking techniques. These serving suggestions are just a starting point, and you can further experiment with different combinations of ingredients and cooking methods to find your favourite ways to enjoy this delicious summer squash.

Frequently asked questions