Ella Walter
Patty pan squash is a unique summer squash with a squat, flat shape, unique coloration, and ruffled edges. Its flavour is similar to zucchini, but its texture is drier. Patty pan squash is very versatile and can be grilled, fried, sautéed, or roasted. Interestingly, there is no need to peel patty pan squash before cooking, as the peel is edible and contains most of the nutrients. The following section will discuss the best way to peel and cook a patty pan squash.
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What You'll Learn
Patty pan squash doesn't need peeling
Patty pan squash is a summer squash that looks like a small, flattened pumpkin and has a sweet, mild flavor. It is usually in season from July through the end of summer. Patty pan squash can be grilled, sautéed, roasted, or cooked in an air fryer.
When preparing patty pan squash, there is no need to peel it. The skin of the patty pan squash is edible and has a similar texture to zucchini skin, although slightly firmer. However, very large patty pan squash may have tougher skin. Therefore, it is generally recommended to use small to medium-sized squash.
To prepare the squash for cooking, start by slicing off the bottom and top to create a flat surface for the squash to sit on the cutting board. Then, cut the squash into halves or quarters, depending on its size. Next, cut each half or quarter into wedges or slices that are around 3/4-inch thick. The goal is to get pieces that are similar in size so that they cook evenly.
Once the squash is cut, it can be cooked using various methods. One popular method is sautéing. To sauté patty pan squash, heat a large frying pan with a generous amount of olive oil or avocado oil over medium-high heat. Add the squash wedges or slices to the pan, ensuring they are in a single layer and arranged cut-side down. Sprinkle with salt and pepper, or other desired seasonings, and let the squash sear until golden brown on the bottom. Then, flip the squash and sear the other side until crisp and tender.
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Cut into wedges or halves
Patty pan squash is a summer squash that can be cooked in a variety of ways. It has a sweet, mild flavor and a soft, tender texture when roasted. The skin of a patty pan squash is edible, so you don't need to peel it. However, if you prefer, you can remove the skin before cutting it into wedges or halves.
To cut a patty pan squash into wedges or halves, start by trimming the tops and bottoms to create a flat surface for the squash to sit on the cutting board. Then, using a sharp chef's knife, carefully slice the squash into halves straight down the middle. Next, take each half and cut it into wedges or slices of your desired thickness. You can cut them into 3/4-inch-wide wedges or slices, or you can further chop them into 1-2 inch pieces. The goal is to get the pieces relatively similar in size so that they cook evenly.
If you are planning to sauté or roast the patty pan squash wedges or halves, it is recommended to choose medium-sized squash that are firm, blemish-free, and have shiny skin. For grilling, larger squash is preferred as they are less likely to fall through the grill grates.
Once you have cut your patty pan squash into the desired size, you can proceed with your chosen cooking method. Patty pan squash is very versatile and can be grilled, sautéed, roasted, or even pickled.
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Sautéing: use a large frying pan
To sauté patty pan squash, you don't need to peel it—the peel is edible and contains most of the nutrients. However, you should scrub the peel gently under the faucet before cooking. If the squash has any tough edges, cut them away.
First, heat a generous amount of olive oil in a large frying pan over medium-high heat. You can also add butter to the pan for extra flavour. Once the butter has melted and the mixture is foaming, add some sliced onion and sauté until tender and translucent. This should take about 3 minutes.
Next, add the patty pan squash and season with salt and pepper, or lemon pepper. Place the squash cut-side down in a single layer and sear until golden brown, which should take around 3 to 5 minutes. Then, flip the squash and sear the other cut side for about 3 minutes, until crisp-tender and golden brown. You can also add crushed garlic to the pan, but be careful not to let it burn.
Finally, mix in some spinach, parsley, and basil. Sauté for another minute, until the spinach has wilted. Serve the sautéed patty pan squash with meatloaf, grilled chicken, or stir-fried tofu.
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Roasting: use a pre-heated baking sheet
Roasting patty pan squash is an easy and delicious way to prepare this summer squash. The skin of a patty pan squash is edible, so there is no need to peel it. Simply wash the squash and trim the top and bottom, then cut the squash into wedges or 1" bite-sized pieces.
To roast on a pre-heated baking sheet, preheat your oven to 425°F and place a rimmed baking sheet inside. Once the oven is preheated, carefully remove the hot pan and drizzle 1 tablespoon of oil onto it. Spread the squash on the baking sheet in a single layer, being careful as the pan will be hot. Sprinkle with salt and pepper, or other seasonings of your choice, such as garlic, thyme, or oregano.
Roast the squash until tender and golden brown, which should take about 15 to 20 minutes. For an extra crispy texture, you can broil the squash for an additional minute.
Once the squash is roasted to your desired doneness, remove it from the oven and serve warm. You can also chill any leftovers and serve them on a bed of greens, or puree them and add them to soup.
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Grilling: pick larger squash
Grilling patty pan squash is a great way to cook this summer vegetable. Patty pan squash is a type of summer squash known for its distinctive flying saucer or scalloped shape. It has a sweet, mild flavour and a soft, tender texture when roasted.
If you plan to grill patty pan squash, it is recommended to pick larger squash, as they are less likely to fall through the grill grates. To prepare the squash, start by cutting it into wedges. Trim the tops and bottoms, then halve the squash. From here, cut each half into 3/4-inch or 1/2-inch wide wedges.
Before grilling, you can marinate the squash. One option is to mix olive oil, minced garlic cloves, and fresh rosemary in a bowl, stirring to combine. Brush each side of the squash wedges with this mixture before placing them on the grill.
When grilling, cook the squash wedges for 3-5 minutes on each side. Keep a close eye on them, as they can burn or become soggy if left on the grill for too long. The squash is done when it is tender and has grill marks.
Patty pan squash is a versatile vegetable that can be enjoyed in a variety of dishes. It is often served with a pungent sauce, such as salsa verde, or crumbled goat cheese. It can also be used in place of zucchini in many recipes.
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Frequently asked questions
No, it's not necessary to peel a patty pan squash. The peel is edible and it's actually best to leave it on as it contains most of the nutrients.
Rinse the squash and gently scrub the peel under the faucet. Trim the tops and bottoms, then halve the squash and cut into wedges.
Patty pan squash is very versatile and can be grilled, fried, sautéed, roasted, or baked.
Preheat your oven to 425°F. Grease a baking pan and spread the squash on it in a single layer. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-25 minutes until golden brown.
Patty pan squash has a sweet, mild flavour and a soft, tender texture when roasted. It is similar to zucchini or yellow summer squash.
