Cody Casey
Patty pan squash is a variety of summer squash, and a relative of the zucchini. They come in a variety of colours, including yellow, light green, dark green, orange, white and multicoloured. They can be cooked in a variety of ways, including roasting, grilling, sautéing, pickling, and microwaving. This guide will take you through the steps to prepare and cook patty pan squash, as well as some seasoning and serving suggestions.
How to fix Patty Pan Squash
| Characteristics | Values |
|---|---|
| Season | May through August |
| Colors | Yellow, light green, dark green, orange, white, multicolored |
| Size | Ping pong ball to softball |
| Skin | Shiny and blemish-free |
| Texture | Firm |
| Calories | 23 per cup |
| Vitamins | A, C |
| Antioxidants | Yes |
| Fiber | Yes |
| Cooking methods | Steam, grill, sauté, roast, microwave, pickle |
| Storage | Refrigerate for up to 4 days |
| Preparation | Wash, dry, trim, cut into wedges |
| Seasonings | Garlic, oregano, thyme, parsley, Parmesan cheese, bacon bits |
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What You'll Learn
How to roast patty pan squash
Roasted patty pan squash is a delicious and easy side dish that can be served with any main course for a fuss-free dinner. Here is a step-by-step guide on how to roast patty pan squash:
Preparation:
Firstly, select medium-sized squash that are firm, blemish-free, and have shiny skin. Wash the squash and allow it to drain in a colander. You can slice the squash in half or quarter them if they are very large. Trim the tops and bottoms, and then cut them into wedges or bite-sized pieces.
Seasoning:
Drizzle olive oil, avocado oil, or any oil of your choice over the squash. You can also add melted butter for a buttery sauce. Season with salt and pepper, and other seasonings like garlic powder, onion powder, smoked paprika, dried oregano, or red pepper flakes/chilli flakes. For extra flavour, you can add thin slices of onion, coriander, or lemon zest. Toss the squash and seasonings together to ensure an even coat.
Roasting:
Preheat your oven to between 400°F and 425°F. Place the seasoned squash on a baking sheet or a large baking dish in a single layer. Roast for about 12 to 25 minutes, depending on your oven temperature, until the squash is tender and golden brown.
Serving:
Remove the squash from the oven and finish with a squeeze of lemon juice. You can also garnish with fresh herbs like basil, chives, parsley, or cilantro. For an extra boost of flavour, sprinkle Parmesan cheese on top. Serve the roasted patty pan squash warm as a side dish with your favourite entrée and a side salad.
Storage:
Leftover roasted patty pan squash can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the oven or air fryer. You can also serve the leftovers chilled on top of a bed of greens or purée them and add them to soup.
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How to grill patty pan squash
Grilling patty pan squash is a quick and easy way to prepare this unique summer squash variety. The dense squash is a huge time saver as the skin is edible, so there is no need to peel it.
To grill patty pan squash, first, cut the squash into 1/2-inch to 3/4-inch thick slices. You can cut them into thin "steaks" by slicing off a thin piece from the stem and blossom end of the squash to make it flat on the top and bottom, and then cutting it in half crosswise. If you are using larger squash, you can also cut them into wedges or bite-sized pieces. Smaller, younger squash will have more tender skins and seeds that are barely noticeable.
Next, prepare a marinade by mixing olive oil, minced garlic cloves, and fresh rosemary in a bowl. You can also add Italian Herb Seasoning, Greek Oregano, or cumin, lime, and olive oil to the marinade. Brush each side of the squash slices with the marinade.
Place the squash slices on a grill preheated to 350 degrees Fahrenheit and grill for 3 to 5 minutes on each side. For larger "steaks," grill for 5 minutes per side, and for smaller pieces, grill for 3 to 4 minutes per side. The squash is ready when you see grill marks and the flesh is soft when pierced with a fork.
Remove the squash from the grill and place it in a serving dish. Season with salt and pepper, and crumble your favourite cheese over the top, such as goat cheese, feta, or gorgonzola. Serve the grilled patty pan squash as a side dish or with grilled cod, salmon burgers, shrimp skewers, Greek pork chops, or chicken with balsamic vinegar.
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How to sauté patty pan squash
Sautéing patty pan squash is a great way to prepare this versatile vegetable. Patty pan squash is a variety of summer squash, and it comes in a range of colours, including yellow, light green, dark green, orange, white, and multicoloured. They are usually available from May through August.
To start, you'll want to select squash that are about the size of a fist, with shiny, blemish-free skin. Before cooking, wash the squash, then use a sharp knife to remove the stem and nub. Cut the squash in half, then into wedges, slices, or bite-sized pieces. You can also slice them thinly and horizontally so they retain their unique shape. There is no need to peel the squash, but you may want to remove the seeds with a spoon.
To sauté, heat olive oil in a skillet over medium-high heat. Add the squash and season with salt and pepper. Cook, stirring, until the squash is tender and golden brown, about 8 minutes. You can also add garlic, basil, and marjoram to the skillet and cook for another minute. If you like, you can also sprinkle on dried basil, lemon juice, and fresh parsley.
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How to steam patty pan squash
Steaming is a great way to prepare patty pan squash, a variety of summer squash that is low in calories and delivers a good dose of vitamins A and C. Here is a step-by-step guide on how to steam patty pan squash:
Step 1: Selecting and Preparing the Patty Pan Squash
Start by selecting fresh patty pan squash that is about the size of a fist, with a shiny and blemish-free skin. You can choose any colour or a mix of colours. Once you have your squash, wash it thoroughly under running water to remove any dirt or residue.
Step 2: Cutting and Trimming the Squash
Using a sharp chef's knife, carefully cut off the coarse stem end and the bottom nub of the squash. You can then halve or quarter the squash, depending on your preferred size. If you want even cooking and more browning, it is recommended to cut the squash into similarly-sized pieces.
Step 3: Steaming the Squash
There are a few ways to steam patty pan squash:
- Using a Steamer Basket: Place the squash pieces in a steamer basket that fits into a pot of boiling water. Ensure the water is boiling before adding the basket, and cover the pot with a lid. Steam for about 5 minutes or until the squash is tender.
- Using a Metal Strainer: Layer the squash slices in a metal strainer placed over a pot of boiling water. Cover with a large lid and steam for around 5 minutes, or until the squash softens and turns slightly pale.
- Microwave Steaming: Put the squash pieces in a microwave-safe dish or bowl and add 1-2 tablespoons of water. Cover with microwave-safe plastic wrap and use a knife to add a vent for steam escape. Microwave on full power for about 5 minutes, then let it rest for 3 minutes before serving.
Step 4: Seasoning and Serving
Once the squash is steamed, you can transfer it to a serving dish. For a savoury option, add some butter, salt, and pepper to taste. You can also sprinkle sugar or drizzle honey on top for a touch of sweetness. If you enjoy cheese, grated cheddar or Parmesan can be a tasty addition. Finally, chopped fresh basil can add a nice herbal flavour to your steamed patty pan squash.
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How to pick patty pan squash
Patty pan squash, also known as scallop squash, is a summer squash cultivar with a unique shape and nutty flavour. It is usually pale green, white, green, or buttery yellow in colour, and its fruit is shaped like a flying saucer with scalloped edges.
Patty pan squash is best picked when young, with a soft and thin skin, and a diameter of about 2 to 4 inches (5 to 10 cm). The ideal size is smaller than the palm of your hand, and they should be firm, blemish-free, and have shiny skin. Each squash weighs less than 1 pound. It is important to check the days to maturity for the specific variety of patty pans you are growing, as this can vary. Most types are ready to harvest in 45 to 70 days, or when the fruit is about 2 inches in diameter. They will remain tender until they reach a 4-inch diameter, but it is best to harvest them regularly to encourage more growth.
When harvesting, it is advisable to wear gloves. Patty pan squash can be stored unwashed in an open plastic or paper bag in a crisper drawer at 45 to 50 degrees Fahrenheit for three to four days. Alternatively, they can be washed, dried, and frozen for up to 10 months.
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Frequently asked questions
There are several ways to cook patty pan squash, including roasting, grilling, sautéing, pickling, and steaming.
Preheat your oven to 400-450°F. Wash, dry, and cut the green ends off the squash. Cut them in half, toss with olive oil, salt, and pepper, and roast on a pre-heated baking sheet for 15-20 minutes or until the bottoms are browned.
Cut the squash into wedges or slices. Heat a large frying pan with a generous amount of olive oil. Cook the squash over medium-high heat until the cut sides are browned, about 3 minutes per side.
Look for medium-sized squash that are firm, blemish-free, and have shiny skin. Wash the squash, then use a sharp knife to slice off the stem and the bottom. Halve the squash, then cut into wedges, slices, or bite-sized pieces.
