Cody Casey
Patty pan squash, also known as sunburst squash, is a type of zucchini with scalloped edges. It is a summer squash, usually in season from July through the end of summer. It has a sweet, mild flavour and a soft, tender texture when cooked. Patty pan squash can be grilled, sautéed, roasted, pickled, or cooked in an air fryer. To slice a patty pan squash, start by washing it and slicing off the stem and bottom nub. Then, halve the squash and cut it into wedges, slices, or bite-sized pieces. The exact size of the pieces is not important, but they should be similar in size so that they cook evenly.
| Characteristics | Values |
|---|---|
| Slicing | Cut off the stem and the bottom nub, then halve the squash and cut into wedges, slices, or bite-sized pieces |
| Cooking Methods | Sautéing, roasting, grilling, pickling, air frying, or microwaving |
| Seasonings/Flavor Pairings | Salt and pepper, lemon juice, crumbled feta cheese, chopped parsley, balsamic vinegar, mozzarella pearls, basil, red pepper flakes, lemon zest, garlic, parmesan cheese, olive oil, cilantro pesto |
| Texture | Tender, lightly browned |
| Storage | Store in an airtight container in the refrigerator for up to three days |
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What You'll Learn
Trimming the squash
Start by washing the patty pan squash under running water to remove any dirt or residue. Use a gentle scrub brush if necessary to gently clean the surface. This ensures that your squash is free of any unwanted particles before you begin cutting.
Next, use a sharp chef's knife to trim the stem and the bottom nub of the squash. This step will create a flat surface, making it easier to stabilize the squash for the next cutting steps. It also removes the parts of the squash that are tougher and less palatable.
After trimming the ends, place the squash on the newly cut, flat surface. Carefully halve the squash lengthwise, creating two equal or similarly sized halves. This step might require some force, depending on the size and ripeness of the squash, so be sure to use a sharp knife and a steady hand.
Now that you have halved the squash, you can further cut it into the desired shape and size. The most common cuts for patty pan squash are wedges, slices, or bite-sized dice. If you plan to roast or grill the squash, cutting it into wedges is a popular choice. For stir-fries or sautéed dishes, slicing the squash into half-moon shapes or dicing it into bite-sized pieces might be more appropriate.
When cutting the squash into wedges, aim for uniformity in size and shape. Cut each half into 3/4-inch-wide wedges, or adjust the width according to your preference or recipe requirements. You can further cut these wedges in half and then into 1- to 2-inch pieces if you want smaller, bite-sized pieces. Remember, the goal is to have evenly sized pieces so that they cook at the same rate.
Finally, discard the soft, seedy centre of the squash, as this part is not typically consumed. You can now proceed to the next steps of your recipe, whether that's roasting, grilling, sautéing, or another cooking method.
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Cutting into wedges
To cut a patty pan squash into wedges, start by trimming the tops and bottoms to create a flat surface to place on your cutting board. Then, halve the squash straight down the middle. Place the halves cut-side down and cut each half into wedges, aiming for a uniform size. The exact size is not important, but around 3/4-inch to 1-inch wide wedges are recommended. You can then slice the wedges in half and cut into 1-2 inch pieces, again aiming for uniformity so that they cook at the same rate.
You can cook the wedges as they are, or you can slice them into smaller pieces. Cutting the squash into wedges is the easiest way to get uniform shapes and sizes, especially if you are cooking multiple squashes of different sizes and shapes.
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Slicing into 1/4-inch pieces
To slice a patty pan squash into 1/4-inch pieces, start by placing the squash on a flat surface. Using a sharp knife, carefully trim and cut off about 1/4-inch from the top and bottom of the squash. This will create flat surfaces on both ends, making it easier to slice the squash into even pieces.
Next, stand the squash upright on one of the flat ends. Carefully slice downward, cutting the squash into 1/4-inch-thick slabs. Depending on the size of your squash, you may need to adjust the thickness of the slabs to ensure they hold together. Aim for uniformity in thickness to promote even cooking.
Once you have several slabs, lay them flat and slice them into 1/4-inch-thick pieces. You can also cut the squash into wedges first and then into smaller pieces, but the key is to maintain a thickness of about 1/4-inch throughout.
It is important to use a sharp knife when slicing patty pan squash to achieve clean cuts and minimize the risk of slipping. If you're looking for extremely thin slices, consider using a mandoline cutter.
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Cooking methods
Patty pan squash is a versatile vegetable that can be cooked in a variety of ways. Here are some common cooking methods:
Slicing
Before cooking, it is important to slice the patty pan squash. Wash the squash and use a sharp knife to slice off the stem and the bottom nub. Halve the squash and then cut it into wedges, slices, or bite-sized pieces. The squash can also be diced or cut into ribbons. The skin of the patty pan squash is edible, so there is no need to peel it.
Sautéing
Sautéing is a fast way to cook patty pan squash but requires attention. Heat a large frying pan with olive oil and cook the squash over medium-high heat until browned, which takes about 3 minutes per side. Resist the urge to stir or move the squash until it is browned. Add seasonings such as garlic, red pepper flakes, lemon zest, and Parmesan cheese.
Roasting
Roasting patty pan squash at a high temperature can caramelize the outside without overcooking the squash. Preheat the oven to 425-450 degrees Fahrenheit. Place a rimmed baking sheet in the oven. Once preheated, remove the hot pan and drizzle oil onto it. Spread the squash in a single layer, being careful not to crowd the pan. Sprinkle with salt and pepper, then bake for 15 to 25 minutes until golden brown. Roasted patty pan squash goes well with herbs like cilantro or parsley, and a drizzle of cilantro pesto.
Grilling
Grilling is a good option to keep the kitchen cool during the summer. For grilling, pick larger pattypan squash as they are less likely to fall through the grill grates. Toss the cut squash with olive oil, salt, and pepper, then grill until charred and crisp-tender.
Air frying
For a crispy exterior and a fork-tender interior, try using an air fryer. Preheat the air fryer to 400°F. Sprinkle the squash slices with salt and let them stand for 30 minutes, then rinse and pat dry. Drizzle with olive oil and season with salt, pepper, and any desired seasonings. Place the squash in the air fryer basket and cook for 10 to 12 minutes, or until golden brown.
Pickling
Patty pan squash can also be pickled. Slice the squash into ¼-inch slices and combine with sliced onion. Sprinkle with salt and gently toss. Top with 2 inches of crushed ice and weigh down with a plate. Let stand at room temperature for 2 hours. Remove the ice and drain away any moisture. Boil a brine of your choice, then add the squash and onion mixture. Simmer for 5 minutes, then ladle into sterilized mason jars.
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Pickling
Next, you'll want to prepare your pickling liquid, also known as brine. This liquid typically consists of vinegar, water, sugar, and salt. White vinegar will produce the clearest brine, but rice vinegar and apple cider vinegar also work well. You can also add spices such as mustard seeds, dill seeds, bay leaves, celery seeds, black peppercorns, or cumin seeds to your brine for additional flavour.
Once you've sliced your squash and prepared your brine, it's time to combine the two. Layer your squash slices in a jar, adding in thinly sliced onions and fresh garlic cloves between each layer. You can also add whole seeds and herbs, such as dill, to the jar before pouring in the brine.
After filling your jar, pour the hot pickling liquid over the squash, ensuring that all the pieces are submerged. Seal the jar and allow it to cool on the counter before transferring it to the refrigerator. Your pickled patty pan squash will be ready to enjoy in 8-24 hours and will keep for 2-3 weeks in an airtight container or sealed jar in the refrigerator.
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Frequently asked questions
Wash the squash, then use a sharp knife to slice off the stem and the bottom nub.
Halve the squash, then cut each half into wedges, slices, or bite-sized dice.
You can grill, sauté, roast, or air fry patty pan squash. Roasting at a high temperature is recommended to caramelize the outside without overcooking the squash.
Preheat the oven to 425-450 °F. Place a rimmed baking sheet in the oven. Once the oven is preheated, carefully remove the hot pan and drizzle 1 tablespoon of oil onto the hot baking sheet. Spread the sliced squash on the baking sheet in a single layer and sprinkle with salt and pepper. Bake for 20-25 minutes until the squash is golden brown on the bottom.
Patty pan squash has a sweet, mild flavor and can be seasoned however you like. Some seasoning suggestions include garlic, red pepper flakes, lemon zest, parmesan cheese, and herbs like cilantro or parsley.
