Creative Patty Pan Squash Recipes You Should Try

Patty pan squash is a unique summer vegetable with a mild flavour and a firm texture. It can be white, yellow, orange, or green, and is best when picked young. Its scalloped edges give it a UFO-like appearance, and its small size makes it perfect for a colourful and tasty side dish. Patty pan squash is very versatile and can be roasted, sautéed, grilled, or even turned into a soup. It can also be stuffed with a variety of fillings, such as rice, corn, beans, or meat, and baked.

Roasted Patty Pan Squash

Patty pan squash is a versatile summer vegetable that can be roasted, grilled, or fried. It has a mild, buttery flavour and a firm texture, similar to zucchini or yellow squash. The skin is edible and slightly thicker than other summer squashes, and the vegetable can be found in a variety of colours including light green, dark green, white, yellow, and orange.

Recipe

This recipe serves two people and takes around 27 minutes to make, including preparation and cooking time.

Ingredients:

• 1 ½ pounds patty pan squash
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and black pepper to taste
• 2 teaspoons chopped fresh parsley
• ½ tablespoon chopped fresh basil
• ½ teaspoon chopped fresh dill
• 1 tablespoon olive oil
• ½ teaspoon lemon zest

Method:

Preheat the oven to 425°F. Wash the patty pan squash and trim the top and bottom. Cut into 1-inch bite-sized pieces. Toss with olive oil, garlic, and salt and pepper to taste.

Spread the seasoned squash onto a baking sheet and roast for 12-15 minutes, or until tender. If desired, broil for an additional minute.

While the squash is roasting, finely chop the herbs and whisk together with olive oil, lemon zest, and a pinch of salt.

Once the squash is done, toss it with the herb oil and serve warm.

Variations:

• Sprinkle with Parmesan cheese and place under the broiler until the cheese is bubbly and golden brown.
• Drizzle with balsamic vinegar or balsamic glaze for a tangy twist.
• Add red pepper flakes for a spicy kick.
• Substitute another neutral oil, such as avocado oil, for olive oil.
• Top with chopped hazelnuts and dollops of herbed goat cheese.

Patty Pan Squash Soup

Patty pan squash is a versatile summer vegetable with a mild flavour similar to zucchini or yellow squash. It can be white, yellow, or green, and it's best when picked young. Here is a recipe for a delicious and hearty patty pan squash soup.

Ingredients:

• 8 cups unpeeled patty pan squash, cubed
• 4 garlic cloves, chopped
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 1 medium carrot, diced
• 2 tsp freshly ground black pepper, divided
• 1/4 cup fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• 1/4 cup Feta cheese or sour cream
• Canola oil, as needed
• Salt, to taste

Instructions:

• Dice the squash and set aside.
• Chop the garlic and set aside.
• In a large saucepan or small stockpot, heat the canola oil over medium heat.
• Add the garlic and cook, stirring frequently, for 1 minute.
• Add the flour and stir to combine. Continue cooking for 1 minute, stirring continuously.
• Slowly whisk in the broth and continue whisking until well blended.
• Add the squash, carrot, 1 tsp pepper, and a pinch of turmeric. Stir to combine. The broth will not cover all of the squash, but the squash will release moisture.
• Cover the pot and bring to a boil.
• Reduce the heat and simmer until the carrots are tender.
• Remove from heat and use an immersion blender to puree until smooth. Alternatively, you can puree the mixture in a food processor or blender, but allow it to cool slightly first.
• Return the soup to the heat and stir in the basil and parsley.
• Serve garnished with Feta cheese or sour cream and the additional pepper. The cheese adds a nice salty note to the soup.

Storage:

This soup can be stored in a sealed container in the refrigerator for 3-5 days or frozen for up to 3 months. If freezing, it is best to add the fresh herbs after thawing and reheating for optimal flavour.

Pan-Fried Patty Pan Squash

Patty pan squash is a unique summer vegetable that is short and flat with scalloped edges, resembling a UFO. It is versatile and can be cooked in a variety of ways, including roasting, sautéing, grilling, and air frying. Here is a step-by-step guide to making delicious pan-fried patty pan squash:

Ingredients:

• Patty pan squash (2 pounds, cut into pieces of similar size)
• Olive oil (2 tablespoons)
• Black pepper (half a teaspoon)
• Salt to taste
• Optional seasonings: Italian seasoning (2 teaspoons), garlic powder (1 teaspoon), crushed red pepper flakes (half a teaspoon)

Instructions:

• Wash and cut the patty pan squash: Remove the top and bottom stems of the squash and cut it into bite-sized pieces. For more even cooking and better browning, cut the squash into halves, quarters, or wedges, aiming for pieces of the same size.
• Season the squash: In a medium to large bowl, toss the squash pieces with olive oil, salt, pepper, and any optional seasonings of your choice.
• Heat a large skillet: Place a large skillet on the stovetop and heat it over medium-high heat.
• Add the squash to the skillet: Arrange the seasoned squash pieces in the skillet in a single layer, with the cut side facing down. Make sure to leave some space between each piece for even cooking.
• Sear the squash: Let the squash sear and cook without moving it for 3-5 minutes, or until the bottom turns golden.
• Flip and cook the other side: Flip the squash pieces and cook the other side until it also turns golden.
• Serve: Once both sides are golden and the squash is tender, remove it from the heat and serve immediately.

Tips:

• For a more well-done result, cook the squash for a few minutes longer on each side.
• Get creative with seasonings and spices to add extra flavour to your pan-fried patty pan squash.
• You can also add a splash of lemon juice for a tangy twist.
• If you prefer your squash with a crispy texture, an air fryer is a great alternative to pan-frying.

Baked Patty Pan Squash Parmesan

Patty pan squash is a unique summer vegetable with a delicate flavour. It is short and flat with scalloped edges, and it can be white, yellow, or green. The smaller the squash, the more tender and flavourful it will be.

Roasting is one of the best ways to cook patty pan squash, as it brings out the natural sweetness of the flesh and makes it tender, with a hint of crispiness around the edges. This recipe will show you how to make a delicious baked patty pan squash Parmesan.

Ingredients:

• Patty pan squash (light green, dark green, white, yellow, orange, or a mix)
• Olive oil (or avocado oil/neutral oil)
• Kosher salt and ground black pepper
• Parmesan cheese (freshly grated)
• Optional: finely chopped fresh parsley or micro greens for garnish

Method:

Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper or aluminium foil. Slice the patty pan squash lengthwise into ¼-inch slices. Place the squash slices in a single layer on the prepared baking sheet, using two baking sheets if necessary.

Brush the squash slices with olive oil and sprinkle with salt and pepper. Flip the squash and repeat on the other side. Sprinkle most of the Parmesan cheese across the squash slices, reserving 2-3 tablespoons.

Bake the squash for 20 minutes. Then, turn on the broiler to high and broil for 1 minute, or until the cheese is golden brown.

Remove the squash from the oven and place it on a serving dish. Sprinkle with the remaining Parmesan cheese and garnish with chopped parsley or micro greens, if desired. Serve immediately.

Tips:

• Line your baking sheet with parchment paper, aluminium foil, or a silpat to prevent sticking and make clean-up easier.
• Look for patty pan squash that are about the size of your palm for the best tenderness and flavour.
• This recipe can be modified by adding fresh herbs like basil, oregano, thyme, or sage, or adding some red pepper flakes for spice.
• For a tangy twist, drizzle balsamic vinegar or balsamic glaze over the squash after baking.
• You can also experiment with different types of cheese, such as cheddar or goat cheese. If using a softer cheese, bake the squash for 10 minutes before adding the cheese, and then bake for an additional 10 minutes.
• For a crispy topping, substitute ¼ cup of the Parmesan cheese with ¼ cup panko breadcrumbs. Mix the two together and sprinkle over the squash slices.

Sausage-Stuffed Patty Pan Squash

Ingredients

• 1 cup ground sausage, cooked
• 1/3 cup Panko-style breadcrumbs
• 1/3 cup Parmesan cheese
• 1/2 tbsp lemon juice
• Salt and pepper, to taste
• Olive oil, for drizzling
• 3 patty pan squash, halved and cored

Method

Preheat the oven to 400°F. If your sausage meat is uncooked, cook it now. Slice the patty pan squash in half, crosswise, so it resembles two halves of a flying saucer. Remove the seeds from the middle of the squash and place the halves on a baking sheet.

In a small bowl, combine the cooked sausage, breadcrumbs, cheese, lemon juice, and salt and pepper. Fill the cavities of the squash halves with the sausage mixture, then drizzle with olive oil.

Bake in the preheated oven for 55 minutes, or until the squash is tender.

Tips

This recipe is easily customisable. For a softer filling, bake the squash for 40 minutes, then scrape out the middle with a fork and combine with the sausage mixture before filling the squash cavities and baking for a further 15 minutes.

You can also add other ingredients to the filling, such as cooked Italian sausage, chorizo, tofu, or bacon.

Storage

Patty pan squash can be stored unwashed in the refrigerator for up to 5 days. They are prone to mould and decay, so it is best to place them in an open ziplock bag with a paper towel to absorb any excess moisture.

Frequently asked questions