Perfect Pan Squash: Quick, Easy, And Delicious!

Patty pan squash is a versatile summer vegetable that can be cooked in a variety of ways, including roasting, sautéing, grilling, and air frying. This squash variety is known for its unique shape and mild, sweet flavour, resembling a flying saucer or disc with scalloped edges. It is typically available in shades of green and yellow, with a texture similar to zucchini but slightly sweeter and denser. When preparing patty pan squash, it is recommended to cut it into uniform pieces for even cooking and better browning. The cooking method can be chosen based on preference and equipment availability, with options such as stovetop, oven, air fryer, or grill.

Choosing the right Patty Pan Squash

Patty pan squash, also known as scallop squash, is a summer squash with a distinctive flying saucer shape. It comes in a variety of colours, including yellow, dark green, white, pale green, and bi-colours. When choosing the right patty pan squash, there are a few things to consider:

Size

Patty pan squash can vary in size from as small as a ping pong ball to up to 7 inches in diameter. Smaller squash, around 2-4 inches in diameter, tend to have the best flavour and texture, with larger ones becoming tougher and less sweet. For cooking methods such as sautéing or roasting, medium-sized squash (around the size of a fist) are recommended, while larger squash are better suited for grilling to prevent them from falling through the grates.

Texture

When choosing a patty pan squash, look for one that is firm and has shiny, blemish-free skin. This indicates that the squash is fresh and has a good texture. Avoid squash with dull or wrinkled skin, as this may be a sign that it is past its prime.

Colour

While colour doesn't necessarily affect the flavour or texture of the squash, choosing a variety of colours can make for a more visually appealing dish. Patty pan squash comes in a range of colours, so feel free to experiment and get creative!

Storage

If you're not planning on cooking the squash right away, make sure to store it properly to keep it fresh. Patty pan squash should be dry on the outside and can be stored in the refrigerator for a few days until you're ready to cook it.

Cutting the Patty Pan Squash

Patty pan squash is a summer squash that looks like a small, flattened pumpkin, sometimes referred to as a "flying saucer" squash. It has a sweet, mild flavour similar to yellow squash, but with a firmer texture.

To cut a patty pan squash, start by carefully slicing off the bottom and top so that you have a flat surface to place on the cutting board. Then, halve the squash straight down the middle. Next, cut each half into wedges, aiming for 3/4-inch-wide or 1-2 inch pieces. The exact size is not important, but it is ideal to have similarly-sized pieces so that they cook at the same rate. Finally, discard the soft, seedy centre.

You do not need to peel the squash, as the skin is edible. However, larger squash may have tougher skin, so it is generally recommended to use small to medium-sized squash for optimal flavour and texture.

Roasting the Patty Pan Squash

Roasting is a hands-off method to cook patty pan squash without any special equipment, and it's also the easiest way to cook a large batch. However, some people don't like to turn on their oven on hot days.

To roast patty pan squash, first, preheat your oven to 450ºF and place a baking sheet inside. Then, trim a little off the top and bottom of the squash to remove any bits of stem and to give the squash a flat edge to sit on. Next, halve the squash and cut each half into wedges. Aim for pieces that are the same size so that they cook at the same rate.

Place the squash wedges in a medium bowl and drizzle with olive oil. Season with salt and pepper and toss to combine. Remove the hot baking sheet from the oven and transfer the squash to it, arranging the pieces cut-side down in a single layer.

Roast the squash for 15 to 20 minutes, until crisp-tender and browned on the bottom. Avoid flipping the pieces over, as this can result in soggy, overcooked squash. Instead, only brown one side to achieve the ideal texture.

You can add some lemon juice, olive oil, and crumbled feta cheese with fresh herbs like parsley or mint to create a more robust side dish that's good warm or at room temperature.

Leftover roasted squash is also great in hearty salads, grain bowls, frittatas, or tossed with cooked pasta and your favourite sauce.

Grilling the Patty Pan Squash

Grilling patty pan squash is a great way to cook this summer vegetable without heating up your kitchen. It's also a good way to cook larger pattypans, which can be difficult to cook using other methods without them falling apart.

To grill patty pan squash, start by preheating your grill to high heat (450°F to 550°F). You'll want to use either a grill pan or an outdoor grill for this.

While the grill is heating up, prepare the squash by slicing off the top and bottom to create a flat edge on both sides. Then, cut the squash in half straight down the middle, and then cut each half into wedges (about 3/4-inch wide). You can also cut the squash into thick slices, about 1/2 to 3/4-inch thick.

Once your squash is cut, place the pieces in a medium bowl and drizzle with olive oil. Season with salt and pepper, and toss to combine.

When your grill is hot, place the squash wedges or slices onto the grill grates, cut-side down. Cover the grill and let the squash cook until grill marks form, which should take about 3 to 4 minutes. Then, flip the squash and cook for another 3 to 4 minutes, or until the squash is tender.

You can also add other seasonings to the squash before grilling, such as garlic powder, Italian seasoning, or crushed red pepper flakes.

Grilling patty pan squash is a quick and easy way to prepare this summer squash, and it's a great option if you're looking to keep your kitchen cool.

Sauteing the Patty Pan Squash

Sautéing is the fastest way to cook patty pan squash, but it does require you to stay by the stove. Here is a detailed guide on how to sauté patty pan squash:

Ingredients:

• Patty pan squash
• Oil (olive oil or avocado oil)
• Salt & pepper
• Optional seasonings: garlic powder, Italian seasoning, and crushed red pepper flakes

Steps:

• Cut off the ends of the patty pan squash. Slice smaller squash in half, and larger ones into quarters or wedges. Aim for pieces that are the same size so that they cook at the same rate.
• Heat oil in a large skillet over medium-high heat.
• Add the patty pan squash in a single layer, cut side down first.
• Season with salt and pepper, and any additional seasonings you wish to include.
• Sear the squash until golden, flipping halfway through.
• Don't crowd the pan. Keep the squash in a single layer.
• Don't move the squash around in the pan, except to flip. This will give you better browning than moving constantly.

You can also add lemon juice, fresh herbs, and Parmesan cheese to your patty pan squash. If you're feeling fancy, you can even dip the pieces in lemon butter sauce, garlic aioli, or marinara.

Frequently asked questions