Patty Pan Squash: Green Summer Delights

Patty pan squash, also known as pattypan or scallop squash, is a summer squash variety with a flying saucer shape and scalloped edges. It comes in various colours, including green, yellow, orange, white, and multicoloured, and can be harvested when small or as large as a softball. Patty pan squash has a mild, sweet flavour similar to zucchini or yellow squash, but with a denser texture. It is low in calories and a good source of vitamins A and C, as well as fibre. This versatile squash can be cooked in many ways, including sautéing, roasting, grilling, and air frying, and pairs well with various herbs, sauces, and seasonings.

How to identify a green patty pan squash

Patty pan squash, also known as pattypan or scallop squash, is a summer squash with a flying saucer shape and scalloped edges. It comes in a variety of colours, including dark green, light green, yellow, orange, white, and multicoloured.

When identifying a green patty pan squash, look for the following:

• Size: Patty pan squash can vary in size, from as small as a ping pong ball to as large as a softball. For the best flavour and texture, look for smaller squash that are about 2-4 inches in diameter or about the size of your fist. Larger squash tend to be tougher, less sweet, and may taste more like potatoes.
• Appearance: The skin of a patty pan squash should be shiny and blemish-free, and the squash should feel firm when gently squeezed.
• Seasonality: Patty pan squash is typically in season from May through August.

When shopping for patty pan squash, you can usually find them at farmers' markets, especially during their peak harvest season in July and August. Some larger grocery stores, health food stores, and local food co-ops may also carry them.

Once you've found your green patty pan squash, you can cook it in a variety of ways, including sautéing, roasting, grilling, or air frying. Enjoy experimenting with this versatile and tasty summer squash!

How to store green patty pan squash

Green patty pan squash is a summer squash variety with a flying saucer shape and scalloped edges. It is a small, adorable, disk-shaped squash that comes in all shades of green and yellow. It has a similar texture and taste to yellow squash but has firmer and denser flesh.

To store green patty pan squash, follow these simple steps:

• Keep the squash dry and unwashed.
• Place the dry squash in a perforated plastic bag or a plastic/paper bag with one end open.
• Store the bag in the crisper drawer of your refrigerator.
• Maintain a temperature between 45-50 degrees Fahrenheit if possible; otherwise, storing it cool in the fridge is sufficient.

By following these steps, you can properly store your green patty pan squash and enjoy its freshness and flavour for longer.

How to prepare green patty pan squash for cooking

Patty pan squash is a versatile summer vegetable that can be cooked in a variety of ways. Here is a step-by-step guide on how to prepare green patty pan squash for cooking:

Selecting and Storing Patty Pan Squash:

• When choosing green patty pan squash, look for small to medium-sized squash, about 2-4 inches in diameter, as they have the best flavour and texture.
• The squash should have shiny, blemish-free skin and feel firm to the touch.
• Once you get them home, ensure the skin is dry, then store the squash in the refrigerator for up to a few days before cooking.

Preparing the Squash for Cooking:

• Wash the squash under running water to remove any dirt or residue.
• Use a sharp chef's knife to trim the stem and the bottom nub of the squash.
• Cut the squash into uniform pieces. You can halve or quarter the squash, or cut it into wedges or slices. Uniform pieces will ensure even cooking and provide more surface area for browning.

Cooking Methods:

• Sautéing: Heat a generous amount of olive oil in a large frying pan or skillet over medium-high heat. Add the squash pieces and cook until browned, about 3-5 minutes per side. Resist the urge to stir or move the squash until they are browned. Season with salt and pepper, and any other desired herbs or spices.
• Roasting: Preheat your oven to 425°F. Toss the squash pieces with olive oil, salt, and pepper, and any other desired seasonings. Spread the squash in a single layer on a baking sheet and roast for 15-20 minutes, or until tender and golden brown.
• Grilling: Preheat your grill or grill pan to medium heat (about 350°F to 375°F). Toss the squash pieces with olive oil, salt, and pepper, and any other desired seasonings. Place the squash on the grill or grill pan, cover, and cook for about 3 minutes per side, or until grill marks appear and the squash is tender.
• Air Frying: Preheat your air fryer to 400°F. Toss the squash pieces with olive oil, salt, and pepper, and any other desired seasonings. Place the squash in the air fryer basket in a single layer and cook for 10-12 minutes, or until crispy and golden.

How to cook green patty pan squash in an oven

Patty pan squash, also known as pattypan or scallop squash, is a summer squash with a flying saucer shape. It has edible skin and seeds and can be found at farmers' markets, especially in July and August. It tastes similar to zucchini, but sweeter, and pairs well with fresh herbs, sauces, or seasonings.

Ingredients:

• Patty pan squash
• Olive oil
• Salt & pepper
• Optional seasonings: garlic powder, Italian seasoning, and crushed red pepper flakes

Instructions:

• Preheat the oven to 450°F (232°C).
• Cut off the stem ends of the squash. For smaller squash, slice them in half, and for larger ones, cut them into quarters or wedges.
• In a medium bowl, add the sliced squash, oil, and seasonings. Toss to combine.
• Place the squash on a baking sheet, cut side down, in a single layer.
• Roast in the oven for 15-20 minutes, until tender and golden brown.

You can also try oven-roasted patty pan squash with Greek or Italian flavours, or topped with shaved Parmesan cheese and chopped roasted pistachios.

How to cook green patty pan squash in a skillet

Patty pan squash, also known as pattypan or scallop squash, is a summer squash with a flying saucer shape. It has edible skin and seeds and can be found at farmers' markets, especially in July and August. It tastes similar to zucchini, but sweeter, and pairs well with fresh herbs, sauces, or seasonings.

Step 1: Prepare the Patty Pan Squash

• Look for small to medium-sized squash, about 2-4 inches in diameter, for the best flavour and texture.
• Cut off the stem ends.
• Slice smaller squash in half, or cut larger squash into quarters or wedges.

Step 2: Season the Squash

• Place the squash wedges in a medium bowl.
• Drizzle with olive oil and season with salt and pepper to taste.
• You can also add other seasonings like garlic powder, Italian seasoning, or crushed red pepper flakes.

Step 3: Cook the Squash in a Skillet

• Heat a large skillet over medium-high heat.
• Add about 1 tablespoon of olive oil to the skillet.
• Place the squash wedges in the skillet, cut-side down, in a single layer.
• Cook the squash until golden brown on one side, which should take about 5 minutes.
• Toss the squash and cook for an additional 3-5 minutes, or until all sides are golden brown and the squash is tender.

Step 4: Serve the Squash

• Patty pan squash can be served as a side dish or added to other dishes.
• Try tossing the cooked squash with lemon juice, crumbled feta cheese, and fresh herbs like parsley or mint.
• It can also be chopped and added to frittatas, salads, or pasta dishes.

Frequently asked questions