Tiffany Haney
Patty pan squash is a variety of summer squash (Cucurbita pepo) and a relative of the zucchini. It is a versatile and tasty warm-season vegetable that can be cooked in a variety of ways, including grilling, sautéing, roasting, air frying, and pickling. When preparing to grate patty pan squash, it is important to start by trimming and cutting the squash into uniform wedges or chunks. This involves trimming the tops and bottoms of the squash, halving them, and then cutting each half into wedges or chunks of a similar size. The size of the cuts may vary depending on the intended cooking method and personal preference. Once the squash is cut, it can be seasoned and cooked using one of the various techniques mentioned above.
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What You'll Learn
How to cut patty pan squash for grating
To grate patty pan squash, you'll first need to cut it into manageable pieces. Here's a step-by-step guide on how to cut patty pan squash:
- Start by trimming a small portion off the top and bottom of the squash. This will remove any remaining stem and create a flat edge for the squash to sit on.
- Halve the squash straight down the middle. This will give you two equal halves.
- Take one half and place it cut-side down on a stable surface.
- Cut this half into wedges. Depending on the size of your squash, cut each half into 3/4-inch-wide wedges. This will ensure uniform sizes, which is ideal for grilling, sautéing, or roasting.
- Repeat this process with the remaining half.
- Now you have several wedges, you can grate them using a box grater or a food processor with a grating attachment. Grate the wedges lengthwise to get long, thin strips.
It's important to note that you don't need to peel patty pan squash before grating or cooking. The skin is edible and provides texture. Additionally, patty pan squash is a versatile summer squash that can be prepared in various ways, including grilling, sautéing, roasting, or even air frying.
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Grilling patty pan squash
To grill patty pan squash, you should first trim and cut the squash into wedges. Start by trimming the tops and bottoms of the squash, then halve each one. Cut each half into wedges, around 3/4-inch wide. If you are using smaller squash, you can cut them into 1/2-inch thick slices.
Next, heat your grill to a medium-high heat, around 350-450°F. Place the wedges or slices in a bowl and toss with olive oil, salt, pepper, and any other desired seasonings or flavor boosters. You can also brush each side of the squash with the oil mixture.
Now you are ready to grill your patty pan squash! Place the wedges or slices, cut-side down, onto the grill grates in a single layer. Grill for 3-5 minutes on each side, until grill marks form and the squash is tender.
Patty pan squash is a great option for grilling as it doesn't need to be peeled, and the skin is completely edible, especially on smaller squash where the skin is thinner. Grilling is a quick and simple way to cook this versatile vegetable, and it's a perfect choice for your next BBQ!
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Sautéing patty pan squash
Sautéing is the fastest way to cook patty pan squash, but it requires the most attention. To start, heat a generous amount of olive oil in a large frying pan over medium-high heat.
Next, add the squash. It is recommended to use small squash, cutting them in half lengthwise. You can also cut them into wedges, trimming the tops and bottoms, then halving and cutting each half into 3/4-inch-wide wedges. Arrange the squash in the pan cut-side down in a single layer.
Sprinkle the squash with salt and pepper, as well as any other desired seasonings. Suggested seasonings include dried basil, marjoram, fresh parsley, and a splash of lemon juice. You can also add garlic to the pan, stirring it in for about a minute until fragrant.
Cook the squash until it is tender and golden brown, which should take about 8 minutes. Lower the temperature, partially cover the pan, and simmer for another 5 to 10 minutes, until the squash is easily pierced with a fork.
Finally, sprinkle on lemon juice, if desired, and serve.
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Roasting patty pan squash
To start, select medium-sized squash that are firm, blemish-free, and have shiny skin. Trim the tops and bottoms of the squash, then halve each one. Next, cut each half into wedges, about 3/4-inch wide. If you prefer, you can cut the squash into 1-inch bite-sized pieces instead of wedges.
Preheat your oven to 425°F. Wash the squash and pat them dry. In a large bowl, toss the squash with olive oil, salt, and pepper. You can also add other seasonings, such as garlic, thyme, or lemon juice, to taste.
Spread the squash in a single layer on a baking sheet. Roast for 12-15 minutes or until tender and golden. For extra crispness, you can broil the squash for an additional minute.
If desired, you can serve the roasted squash with an herb oil. To make the herb oil, finely chop fresh herbs such as parsley, basil, or dill. Whisk the herbs with olive oil, lemon zest, and a pinch of salt. Toss the herb oil with the roasted squash and serve immediately.
Any leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the chilled roasted squash in zippered bags for at least a month to preserve the flavor.
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Seasoning and flavour combinations
Grated patty pan squash can be seasoned and flavoured in a variety of ways. Here are some ideas for seasoning and flavour combinations:
Olive oil, salt, and pepper
A simple and classic combination, olive oil helps the squash to brown and soften as it cooks, while salt and pepper enhance the natural flavour of the squash.
Lemon juice
Adding a splash of lemon juice will bring a tangy zing to the dish. If you are sautéing the squash, add the lemon juice after removing it from the heat.
Lemon, garlic, and fresh herbs
For a bright and fresh dish, season the squash with lemon, garlic, and fresh herbs such as parsley, basil, mint, or thyme. This combination is perfect for a summer side dish and can be served with pasta, pizza, or any protein.
Parmesan cheese
Parmesan cheese adds a salty, umami kick to the dish. It works best when added at the end if you are grilling or sautéing the squash. For air frying or oven cooking, you can toss the grated Parmesan with the squash before cooking.
Sauces
Although the squash is delicious on its own, you can dip the pieces in lemon butter sauce, garlic aioli, or marinara for a fancier option.
Nuts
Toasted walnuts or pine nuts add a crunchy texture and a boost of flavour to the dish.
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Frequently asked questions
To grate patty pan squash, first cut the squash into similarly-sized pieces. Then, use a grater to grate the pieces. You can also use a food processor with a grating attachment if you have a large quantity to grate.
Grated patty pan squash can be cooked in a variety of ways, including sautéing, roasting, grilling, or air frying.
To sauté grated patty pan squash, heat a large frying pan with a generous amount of olive oil. Add the grated squash and season with salt, pepper, and any other desired seasonings. Sauté until the squash is tender and golden brown.
To roast grated patty pan squash, preheat your oven to 425°F. Toss the grated squash with olive oil, salt, and pepper on a large rimmed baking sheet. Spread the squash into a single layer and roast until tender and golden brown, about 15-20 minutes.
