Sautéing Patty Pan Squash: A Quick And Easy Guide

Patty pan squash is a summer vegetable with a unique flying saucer shape. It is a type of zucchini with a sweet flavour and dense flesh. There are several ways to cook patty pan squash, including roasting, grilling, and sautéing. This paragraph will focus on the latter, providing a step-by-step guide to sautéing patty pan squash to perfection.

How to Sauté Patty Pan Squash

Patty pan squash varieties and where to find them

Patty pan squash, also known as scallop squash, is a varietal group of summer squash (Cucurbita pepo) known for its round and shallow shape, with scalloped edges. They come in a variety of colours, including white, yellow, orange, light green, dark green, and multicoloured. You can find patty pan squash at farmers' markets, usually in July and August, but they are also available at grocery stores.

There are both open-pollinated and hybrid varieties of patty pan squash. Open-pollinated varieties are fertilized by insects or wind, resulting in plants with varying traits, while hybrid varieties are bred to have specific traits. Some popular heirloom varieties of patty pan squash include:

• Benning's Green Tint
• Wood's Earliest Prolific

Patty pan squash is a good source of magnesium, niacin, and vitamins A and C. It has a delicate, mild flavour similar to zucchini, but with firmer, denser flesh. The squash is most tender when immature, and can be prepared in a variety of ways, including slicing, baking, frying, boiling, and pickling.

How to prepare the squash for cooking

Preparing patty pan squash for cooking is simple. First, select your squash. Patty pan squash comes in a variety of colours and shapes, but they all have a similar texture and taste. They are usually small, but can grow up to 7 inches in diameter. The smaller to medium-sized squash, around 2-4 inches in diameter, tend to have the best flavour and texture.

Once you've selected your squash, it's time to cut it. You can cook the squash whole, but cutting it will help it cook more evenly and brown better. Start by trimming the ends. For smaller squash, slice them in half, and for larger squash, cut them into quarters or wedges. Aim for pieces that are roughly the same size so that they cook at the same rate.

Now that your squash is prepared, you can cook it using your desired method. Patty pan squash is very versatile and can be sautéed, roasted, grilled, or cooked in an air fryer.

The best cooking oil for sauteing

The Best Cooking Oil for Sautéing

When sautéing, it's best to choose a more flavorful oil with a lower smoke point. Oils with lower smoke points include extra-virgin olive oil, safflower oil, peanut oil, and sesame oil.

Extra-Virgin Olive Oil

Olive oil is a popular choice for sautéing. It has a relatively low smoke point of between 325 to 375 degrees Fahrenheit (163-191 degrees Celsius). It is packed with heart-healthy monounsaturated fats and has a distinct flavour. However, cooking olive oil at high temperatures can affect its flavour and nutrition, so it's best to save your more expensive or fancy olive oil for drizzling and finishing dishes.

Safflower Oil

Safflower oil is another option for sautéing. It has a smoke point of 510 degrees Fahrenheit (265 degrees Celsius), which is higher than olive oil. It is very high in monounsaturated fats and low in saturated fat, with a neutral flavour.

Peanut Oil

Peanut oil is a more flavorful oil with a nutty scent and taste. It has a high smoke point of 450 degrees Fahrenheit (232 degrees Celsius), making it suitable for frying foods like tempura. It is chemically processed and low in saturated fat. However, it may not be suitable for dishes that shouldn't taste like peanuts.

Sesame Oil

Sesame oil is a highly flavorful oil with a distinctive nutty taste. It is cold-pressed rather than chemically processed and has a smoke point between 350 to 410 degrees Fahrenheit (177-210 degrees Celsius). It is a good unrefined option if you're looking for flavour, but it may not be suitable for dishes that shouldn't taste like sesame.

In summary, while there are several suitable oils for sautéing, the best one for your dish will depend on your specific needs and preferences in terms of flavour, smoke point, and availability.

Spices and seasonings to use

When it comes to spices and seasonings, you have a variety of options to complement the mild, sweet flavour of patty pan squash. Here are some ideas to elevate your dish:

• Salt and Pepper: The dynamic duo of salt and pepper is a classic for a reason. Use them to enhance the natural flavours of the squash and make them pop.
• Garlic: Minced or grated garlic adds a delicious bite to your dish. It's a common seasoning in many patty pan squash recipes.
• Lemon Juice and Zest: Lemon brings brightness and a tangy zing to your dish. You can add lemon juice or zest, or both, to enhance the flavour profile.
• Red Pepper Flakes: For those who like it hot, red pepper flakes will add a spicy kick to your sautéed patty pan squash.
• Fresh Herbs: Aromatic herbs like parsley, basil, mint, and thyme will add a fresh, summery touch to your dish. Sprinkle them on top or mix them in for an extra punch of flavour.
• Italian Seasoning: A blend of Italian herbs and spices can take your patty pan squash to the next level. It's a great way to add a complex flavour profile with just one ingredient.
• Parmesan Cheese: A sprinkle of Parmesan cheese adds a salty, savoury note to your dish. It pairs well with the other seasonings and is a great finishing touch.

Feel free to experiment with different combinations of these spices and seasonings to find your perfect flavour profile. You can also try other spices and herbs that complement summer squash, such as oregano, paprika, or cumin, to make the dish your own.

How long to saute the squash

Sautéing patty pan squash is a fast and simple way to cook this summer vegetable. The time it takes to sauté patty pan squash depends on the size of the squash and the desired level of doneness.

To prepare the patty pan squash for sautéing, start by cutting off the ends. For smaller squash, slicing them in half is sufficient. For larger squash, cut them into quarters or wedges. Aim for uniformity in size so that the pieces cook at the same rate.

Once your squash is prepared, heat olive oil or avocado oil in a large skillet over medium-high heat. Place the squash in the skillet, cut side down, in a single layer. Season with salt and pepper, and any additional seasonings of your choice, such as garlic powder, Italian seasoning, or red pepper flakes.

Let the squash sear for 3-5 minutes without moving it, until the bottom turns golden. Then, flip the squash and repeat the process until the other side is also golden. The total cooking time for the squash will be around 6-10 minutes, depending on the size and your desired level of doneness.

Once the squash is golden and tender, it is ready to be served. Sautéed patty pan squash makes a delicious and healthy side dish, perfect for a summer meal.

Frequently asked questions