Roasting Patty Pan Squash: A Simple Guide

Patty pan squash is a versatile summer squash that can be grilled, fried, or roasted. It is small, round, and flat, with edges that resemble an alien spacecraft or a Scottish tam. It might be yellow, white, or green, or a combination of these colours. Its flavour is similar to yellow squash, zucchini, or olive oil, and it has a buttery texture.

Roasting patty pan squash is a simple process. First, preheat your oven to 400-450°F. Then, cut the squash into 1-inch chunks or wedges, removing the tough ends and any visible seeds. Drizzle with olive oil, and season with salt and pepper. Spread the squash onto a baking sheet and roast for 15-25 minutes, or until tender and golden. For extra flavour, add garlic, thyme, red pepper flakes, or parsley.

How to cut a patty pan squash

To cut a patty pan squash, start by carefully slicing off the bottom and the 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 uniformity in size so that the pieces cook at the same rate. You can cut the wedges into 1-inch pieces or 3/4-inch-wide wedges, depending on your preference. Finally, discard the soft, seedy centre.

It is not necessary to peel the skin of the patty pan squash before cooking. However, you may want to scrape out any visible seeds.

How to cook patty pan squash

Patty pan squash is a versatile summer squash that can be grilled, fried, or roasted. It is small, round, and flat, with edges that resemble an alien spacecraft or a toy top. It might be yellow, white, or green, or a combination of these colours.

How to Cut Patty Pan Squash

First, carefully slice off the bottom and the top so you have a flat surface to place on a cutting board. Then slice the squash into wedges, and cut the wedges in half. Finally, cut into 1-2" pieces. The exact size isn't important, but it's best to get the pieces to a similar size so that they cook at the same rate.

Roasting

Preheat the oven to 400-450°F. Toss the squash with olive oil, salt, and pepper on a large rimmed baking sheet. Roast for 15-25 minutes, or until tender and golden.

Grilling

Heat a grill pan or outdoor grill to high (450-550°F). Place the squash wedges in a bowl and drizzle with olive oil, salt, and pepper. Toss to combine, then grill for 3-4 minutes on each side or until grill marks appear.

Sautéing

Heat a large frying pan with a generous amount of olive oil. Cook the squash over medium-high heat for about 3 minutes on each side, or until the cut sides are browned.

How to Serve Patty Pan Squash

Patty pan squash has a mild, buttery, sweet flavour and can be served on its own, or with herbs like parsley, mint, or cilantro, and cheeses like feta or Parmesan. It also goes well with something highly spiced or seasoned.

Storing Patty Pan Squash

Patty pan squash will last a few days or up to a week in the refrigerator.

Seasoning and toppings

Patty pan squash has a mild, buttery, and sweet flavour, and its taste has been likened to olive oil, yellow squash, and zucchini. Its skin is edible, and it does not need to be peeled before cooking.

When seasoning and roasting patty pan squash, you can use a variety of herbs and spices. A classic approach is to toss the squash in olive oil, garlic, and thyme. You can also add freshly ground black pepper, red pepper flakes, and parsley.

Other herbs that complement the flavour of patty pan squash include rosemary, marjoram, basil, dill, and lemon zest. For a more robust side dish, dress the roasted squash with lemon juice, olive oil, crumbled feta cheese, and fresh herbs like parsley or mint.

If you want to add some spice, a sprinkle of red pepper flakes or a drizzle of cilantro pesto will enhance the sweetness of the squash. For a smoky flavour, you can use bacon grease for roasting.

For a heartier dish, top the roasted squash with Parmesan cheese and place it under the broiler until the cheese is bubbly and golden brown. You can also add chopped hazelnuts and dollops of herbed goat cheese.

Leftover roasted patty pan squash can be served chilled on a bed of greens or pureed and added to soup. It can be stored in an airtight container in the refrigerator for up to four days or frozen for at least a month.

Storing patty pan squash

If you have leftovers, they will keep for three to five days in a covered container in the refrigerator. You can eat them as they are, or cut them into smaller pieces and toss them with hot cooked pasta, fresh lemon juice, and Parmesan cheese.

You can also freeze chilled roasted squash in zippered bags with the date labelled on the outside, and they will keep their flavour for at least a month.

Serving suggestions

Roasted patty pan squash is a versatile dish that can be served as a side for almost any meal. Here are some serving suggestions:

As a Side Dish

Roasted patty pan squash makes a great side dish for dinner parties. It goes well with grilled chicken or salmon. You can also serve it with other grilled, sautéed, or roasted vegetables.

With Herbs and Cheese

For a more robust side, dress the roasted squash with lemon juice and olive oil, then sprinkle on some crumbled feta cheese and fresh herbs like parsley, mint, or basil. You can also sprinkle on some Parmesan cheese and place the roasted squash under the broiler until the cheese is bubbly and golden brown.

In Salads

Leftover roasted squash is great in salads or grain salads. You can also serve it chilled on top of a bed of greens.

With Pasta

Leftover roasted squash can be tossed with cooked pasta, fresh lemon juice, and Parmesan cheese. It can also be chopped up and thrown into frittatas.

As a Soup

Puree leftover roasted squash and add it to soup.

Frequently asked questions