Tiffany Haney
Patty pan squash, also known as scalloped squash, is a variety of summer squash that is small, disc-shaped, and comes in shades of green and yellow. It is a great side dish as it is low in calories and packed with vitamins. There are several ways to cook patty pan squash, including grilling, sautéing, roasting, and steaming. This article will focus on the latter method, which is simple and quick, taking only about 5 to 10 minutes.
How to steam Patty Pan Squash
| Characteristics | Values |
|---|---|
| Preparation | Scrub the patty pan squash under water. Trim the green top and bottom off the squash. There is no need to peel the squash. |
| Cutting | Slice the squash about 1/2" thick. |
| Cooking method | Layer the squash slices in a steamer, or in a metal strainer set up over a pot of boiling water with a large lid on top. |
| Cooking time | Steam for about 5 minutes, or until the squash slices soften and pale in colour slightly. |
| Seasoning | Butter, sugar or honey, salt, and grated cheese. |
| Allergies | If you have Oral Allergy Syndrome, steaming the squash may destroy the allergen protein, making it safe for you to eat. |
| Serving suggestions | Patty pan squash is a great side vegetable as a cup of simply steamed, chopped squash only contains about 20 to 30 calories and lots of Vitamins A and C. |
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What You'll Learn
Patty pan squash preparation
Patty pan squash is a variety of summer squash that is known for its small, disc-shaped fruits with scalloped edges. They come in shades of green and yellow and are considered more flavourful than larger varieties of squash.
Preparation
First, scrub the patty pan squash under water. Then, trim the tops and bottoms off the squash. The skin is edible, so there is no need to peel it. Next, cut the squash into wedges. Halve each squash, then cut each half into 3/4-inch-wide wedges.
Cooking
There are several ways to cook patty pan squash. You can steam, sauté, roast, grill, or bake them.
To steam the squash, layer the slices in a steamer basket and place it over a pot of boiling water with a lid on top. Steam for about 5–10 minutes, or until the squash softens and becomes slightly pale. You can also boil the squash whole for 5–7 minutes, then place them in ice water to cool.
To sauté the squash, heat a large frying pan with a generous amount of olive oil. Add the squash and cook over medium-high heat until the cut sides are browned, about 3 minutes per side.
To roast the squash, toss the cut squash with olive oil, salt, and pepper. Place them on a pre-heated baking sheet in a hot oven until the bottoms are browned, about 15–20 minutes.
You can also grill the squash or bake them in the oven. Patty pan squash can be stuffed with a variety of fillings and baked as well.
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Steaming time and method
Steaming patty pan squash is a great way to prepare this vegetable, especially if you have Oral Allergy Syndrome, as the steaming process destroys the allergen protein, making the squash safe to eat.
To steam patty pan squash, first, scrub the squash under water and trim the ends. You can also quarter the squash, but this is not necessary. There is no need to peel the squash, as the outside is edible. Next, place the squash in a steamer basket or a metal strainer set up over a pot of boiling water. Cover the pot with a lid. The steaming time will depend on the size of the squash, but it should take around 5 to 18 minutes. Smaller squash will take less time, while larger ones will take longer. The squash is done when a knife can easily penetrate the skin, and the colour is still vivid.
Once the squash is steamed, you can serve it as is, or with some additional ingredients. Some suggestions include butter, salt, pepper, brown sugar or honey, grated cheese, and fresh basil. Simply place the steamed squash in a serving dish and toss with your desired toppings.
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Other cooking methods
Patty pan squash is a versatile vegetable that can be cooked in numerous ways. Here are some alternative cooking methods to steaming:
- Sautéing: This is a fast and hands-on method. Heat a generous amount of olive oil in a large frying pan over medium-high heat. Add the pattypan squash wedges and cook until the cut sides are browned, which takes about 3 minutes per side. You can also add other ingredients like onions, garlic, spinach, and herbs to the pan for additional flavor.
- Roasting: This is an easy method that involves less attention. Toss the cut squashes with olive oil, salt, and pepper. Then, place them on a preheated baking sheet in a hot oven until the bottoms are browned, which typically takes 15 to 20 minutes.
- Grilling: Grilling is another great option, especially if you want to keep your kitchen cool. Grill the pattypan squash wedges over medium-high heat until you achieve the desired level of char and crispness.
- Baking: You can also bake pattypan squash, although its shape and size can make stuffing it a bit cumbersome. Cut the squash in half, stuff it with your desired filling, and bake it in the oven.
- Boiling: For those with allergies, boiling the squash at a higher temperature can help destroy the allergen protein, making it safer to consume.
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Seasoning and serving
Steaming patty pan squash is a great way to cook this vegetable, but seasoning and serving are also important to elevate the dish. Here are some ideas for seasoning and serving steamed patty pan squash:
Seasoning
- Butter: Adding butter to steamed patty pan squash is a classic choice. Simply melt butter and toss the steamed squash in it, or drizzle melted butter on top.
- Salt and Pepper: A sprinkle of salt and pepper is a simple yet effective way to season steamed patty pan squash.
- Cheese: Grated cheddar or Parmesan cheese can be sprinkled on top of the steamed squash for added flavour and texture.
- Basil: Chopped fresh basil adds a savoury touch to the dish.
- Sweeteners: A drizzle of honey or a sprinkle of brown sugar can be added for a touch of sweetness to complement the savoury flavours.
Serving
- Side Dish: Steamed patty pan squash makes a great side dish to complement a variety of main courses. It can be served as-is or cut in half for smaller portions.
- Stuffed Squash: For a more substantial dish, the steamed squash can be stuffed with a variety of fillings, such as vegetables, meat, or cheese. The stuffed squash is then baked in the oven until the filling is heated through.
- Plating: When plating the steamed patty pan squash, consider using the stems for decorative serving. Arrange the squash on a plate or serving dish, and if desired, garnish with fresh herbs or additional grated cheese.
Feel free to experiment with different combinations of seasonings and serving suggestions to create a dish that suits your taste preferences.
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Allergies and health benefits
Patty pan squash is a variety of summer squash that is known for its unique, flattened, disc-like shape with scalloped edges. It is also called scalloped squash and is closely related to other summer squashes such as zucchini, crookneck squash, and cocozelle.
Allergies
Allergies to summer squash are rare but not impossible. People with Oral Allergy Syndrome may experience allergic reactions to squash, but steaming the squash may destroy the allergen protein, making it safe to consume. However, it is important to note that the heat used in steaming may not be sufficient for individuals with severe allergies, and they may need to boil or bake the squash at a higher temperature.
When introducing summer squash to a child's diet, it is crucial to monitor for allergies, especially in babies with food sensitivities. Signs of an allergic reaction may include a rash, wheezing, or gastrointestinal upset.
Health Benefits
Patty pan squash is a low-calorie vegetable, with one cup of sliced squash containing only about 18 to 30 calories. It is also a good source of vitamins A and C. This squash is recommended for individuals with gut health issues such as irritable bowel syndrome (IBS) as it can help alleviate symptoms like bloating, gas, and diarrhea. Additionally, it is a non-starchy vegetable, making it suitable for individuals with diabetes or those trying to lose weight or maintain a healthy weight.
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Frequently asked questions
First, scrub the patty pan squash under water. Trim the tops and bottoms off the squash and cut the squash into wedges. Layer the squash slices in a steamer, or in a metal strainer set up over a pot of boiling water with a large lid on top. Steam for about 5-10 minutes, or until the squash slices soften and pale in colour slightly.
The patty pan squash is done steaming when a knife inserted into the squash easily penetrates the skin and while the skin colour is still vivid.
Transfer the squash into a bowl. Add butter and mix until the butter melts and coats the squash. Sprinkle with sugar or drizzle with honey and salt. Top with grated cheese and chopped basil.
Steaming patty pan squash is a great way to preserve the nutritional content of the vegetable. It is also a quick and easy method that can produce delicious results. Additionally, for those with Oral Allergy Syndrome, steaming the squash may destroy the allergen protein, making it safe to eat.
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