Ella Walter
Patty pan squash is a type of summer squash with a unique flying saucer shape and scalloped edges. It is similar in taste to zucchini, but with a slightly sweeter flavour and denser flesh. Patty pan squash can be cooked in a variety of ways, including sautéing, roasting, and grilling. Before cooking, the squash should be cut into wedges or chunks to ensure even cooking. This colourful vegetable is often seasoned with lemon, garlic, herbs, and spices, and can be served as a tasty side dish.
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What You'll Learn
Sautéing
First, select your squash. Patty pans come in a variety of colours, including yellow, light green, dark green, orange, white and multicoloured. Choose a squash that is about the size of your fist, with a shiny, blemish-free skin and a firm texture.
Next, prepare the squash by washing it and slicing off the stem and nub. Halve the squash, then cut each half into wedges, slices, or bite-sized dice. Try to keep the pieces a similar size to ensure even cooking.
Now, heat a generous amount of olive oil in a large frying pan over a medium-high heat. You can also add butter for extra flavour. Once the oil is shimmering, add the squash, seasoning with salt and pepper. Leave the squash to sear until golden brown—this should take around 3 to 5 minutes. Then, flip the pieces over and cook for a further 3 minutes or so, until crisp and tender.
For extra flavour, you can add other ingredients to the pan. Lemon juice, garlic, and fresh herbs like parsley, basil, mint, and thyme all work well. Red pepper flakes will also add a kick of heat. You could also try adding onions, spinach, or a seasoning of garlic and onion powder.
Finally, serve your sautéed patty pan squash as a tasty side dish. It goes well with pizza or pasta, or you can add some crunch with toasted walnuts or pine nuts.
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Roasting
First, select medium-sized squash that are firm, blemish-free, and have shiny skin. Then, wash the squash and allow it to drain in a colander. You can slice the squash in half, or into quarters if they are very large.
Next, drizzle olive oil, avocado oil, or bacon grease over the squash, and season with salt and pepper, or other desired seasonings like garlic powder, onion powder, smoked paprika, dried oregano, or red pepper flakes. You can also add other ingredients like garlic, thyme, or Parmesan cheese. Toss the squash to coat in the oil and seasonings, and then spread them on a baking sheet or dish.
Place the squash in an oven preheated to between 400 and 425 degrees Fahrenheit, and roast for 12 to 25 minutes, until tender and golden brown. You can then finish with a squeeze of lemon juice and garnish with fresh herbs like basil, chives, or parsley.
Roasted patty pan squash can be served as a side dish with a variety of mains, or used in salads, pasta dishes, or soups.
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Grilling
To grill patty pan squash, start by cutting the squash into wedges or slices. You can trim the tops and bottoms, halve the squash, and then cut each half into wedges, or simply slice the squash lengthwise into 1/2-inch thick slices. If you want to create "steaks," cut the squash into thicker slices. Remember that smaller squash will have more tender skins, so there is no need to peel or remove the seeds.
Next, prepare a marinade or seasoning for your squash. You can mix olive oil, minced garlic, and fresh rosemary, or try marinating the squash in a mixture of cumin, lime, and olive oil. Brush the squash with your chosen marinade or seasoning.
Preheat your grill to medium-high heat, around 350 degrees Fahrenheit. Place the squash on the grill and cook for 3 to 5 minutes per side. For thicker "steaks," you may need to grill for 5 minutes per side. Grill the squash until you see grill marks or until it is soft when pierced with a fork.
Once the squash is grilled to your liking, remove it from the grill and serve. You can top it with crumbled goat cheese, feta, or any other cheese of your choice. Grilled patty pan squash makes a delicious and healthy side dish, perfect for your next barbecue or summer meal.
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Choosing the right Patty Pan Squash
Patty pan squash is a type of summer squash known for its unique, flat, round shape and wavy edges. It comes in a variety of colours, including green, yellow, and white, and has a soft and thin skin that does not need to be peeled. When choosing the right patty pan squash, there are several factors to consider:
Size
Patty pan squash can vary in size, and the appropriate size will depend on your intended cooking method. For sautéing or roasting, it is recommended to select medium-sized squash, about the size of a fist, as they will fit more easily in a pan and cook more evenly. On the other hand, if you plan to grill the squash, larger ones are preferable as they are less likely to fall through the grill grates.
Texture and Appearance
Look for squash that are firm, blemish-free, and have shiny skin. This indicates that they are fresh and have not been bruised or damaged during handling or transport. The skin should also be dry, as this will help extend their shelf life.
Variety
There are several varieties of patty pan squash to choose from, each with its own unique characteristics. The 'Pattypan/scallop' variety is the pure species variation and is a dependable choice. 'Flying Saucer' has green centres and yellow rings, with a dense and nutty flavour. 'Pattison panache' is a French heirloom variety with pale green skin. 'Sunburst' is a former All-America Selection known for its bright yellow fruits and tender texture, especially when picked early. 'Peter Pan' produces light green fruits with a meaty texture. 'Scallopini' has dark green speckled skin similar to zucchini and a sweet, nutty flavour.
Growing Conditions
If you plan to grow your own patty pan squash, it is important to consider the growing conditions they require. Patty pan squash thrives in rich, well-drained soil with a slightly acidic pH of 6.1 to 6.5. They should be planted when the soil has warmed to at least 65 degrees Fahrenheit and spaced about 2 to 3 feet apart to allow for adequate room to grow. They also benefit from being planted near companion plants such as cucumbers, radishes, peas, beans, and pumpkins, as these can help repel garden pests.
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Seasoning
Patty pan squash is a summer squash with a flavour similar to zucchini, but a bit sweeter and denser. It can be cooked in a variety of ways, including sautéing, roasting, and grilling.
When seasoning patty pan squash, there are several options to consider. Here are some ideas:
Salt and Pepper
A simple and classic seasoning option is to use salt and pepper. This combination can be used regardless of the cooking method. For example, when roasting patty pan squash, you can toss the cut squashes with olive oil, salt, and pepper before placing them on a pre-heated baking sheet.
Lemon, Garlic, and Fresh Herbs
Another popular seasoning choice for patty pan squash is a combination of lemon, garlic, and fresh herbs. This option is especially well-suited for sautéed patty pan squash. The lemon can be added in the form of lemon juice or lemon zest, while fresh herbs such as parsley, basil, mint, or thyme can be used to add aromatic flavour.
Red Pepper Flakes
If you enjoy a bit of spice, red pepper flakes can be a great addition to your patty pan squash seasoning. They can be included when sautéing the squash, adding a nice kick to the dish.
Parmesan Cheese
For a salty and savoury element, consider adding grated Parmesan cheese to your patty pan squash. This is a popular choice for sautéed squash, and you can stir it in just before removing the squash from the heat.
Other Options
In addition to the above, you can experiment with other seasonings. For instance, you can try coating the squash in seasoned cornmeal before frying, or adding ingredients like toasted walnuts, pine nuts, basil pesto, or vegan Parmesan to create a unique flavour profile.
Remember, when seasoning patty pan squash, you can get creative and adjust the seasonings to your taste preferences.
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Frequently asked questions
Patty pan squash can be cooked in a variety of ways, including sautéing, roasting, and grilling. To sauté, heat olive oil in a large frying pan, add the squash, and cook until browned. To roast, toss the squash with olive oil, salt, and pepper, and cook on a pre-heated baking sheet in a hot oven until browned. To grill, slice the squash into wedges and place on a grill.
Start by washing and drying the squash. Trim the tops and bottoms, halve the squash, and cut each half into wedges. For sautéing, cut the wedges into 1-inch chunks. For roasting, cut the wedges into 3/4-inch-wide wedges.
Patty pan squash is a great side dish and can be served with fish, veggie burgers, or other lean protein sources. It also goes well with pasta dishes, such as pesto pizza or Margherita pizza. For a vegan option, omit any cheese and add a sprinkle of salt.
