How To Cook Patty Pan Squash

ByLily

Patty pan squash has a firm texture that holds up well whether you roast, sauté, or stuff it. If you want to know how to cook patty pan squash, the good news is that it takes less than 30 minutes from start to finish.

These little flying saucer shaped summer squashes are mild, slightly sweet, and very forgiving. You can cook them whole, slice them, or hollow them out.

This guide covers prep, four cooking methods, and a few simple seasoning ideas. Pick the method that fits your time and your meal.

What Is Patty Pan Squash

Patty pan squash is a type of summer squash with a scalloped edge and a flat, round shape. It comes in white, yellow, and green varieties.

Unlike winter squash, you can eat the skin. There is no need to peel it. Smaller squash, about 2 to 3 inches wide, are tender and sweet. Larger ones, over 4 inches, can get seedy and tough, so they work better for stuffing or chopping.

You can find patty pan at farmers markets and grocery stores from early summer through early fall. Look for firm squash with shiny skin and no soft spots.

How To Cook Patty Pan Squash

You have four main options: roasting, sautéing, grilling, and stuffing. Each one gives you a different texture and flavor. Below are the exact steps for each method.

Prep Steps Before You Cook

  1. Rinse the squash under cold water and pat dry.
  2. Trim the stem end with a small knife.
  3. Leave small squash whole or cut them in half. Cut larger ones into 1 inch chunks or slices.
  4. If you plan to stuff them, slice off the top and scoop out the seeds with a spoon.

That is all the prep you need. No peeling required.

Method 1: Roasted Patty Pan Squash

Roasting brings out a nutty, caramelized flavor. This is the easiest method for a hands off side dish.

  1. Heat your oven to 400°F (200°C).
  2. Cut the squash into 1 inch wedges or rounds.
  3. Toss with olive oil, salt, and pepper in a bowl.
  4. Spread them in a single layer on a baking sheet. Do not crowd the pan.
  5. Roast for 20 to 25 minutes, flipping once halfway through.

The squash is done when the edges are golden and a fork slides in easily. Add a squeeze of lemon or a sprinkle of parmesan right after roasting.

Method 2: Sautéed Patty Pan Squash

Sautéing is fast and keeps the squash crisp tender. It works great on a busy weeknight.

  1. Slice the squash into thin rounds, about 1/4 inch thick.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium high heat.
  3. Add the squash in a single layer. Cook in batches if needed.
  4. Cook for 4 to 5 minutes without stirring, then flip and cook 3 more minutes.
  5. Season with salt, garlic powder, and fresh herbs.

For extra flavor, add minced garlic in the last minute of cooking. Do not let it burn.

Method 3: Grilled Patty Pan Squash

Grilling gives you char marks and a smoky taste. It is perfect for summer cookouts.

  1. Cut the squash into 1/2 inch thick planks or rounds.
  2. Brush both sides with olive oil and season with salt and pepper.
  3. Clean and oil your grill grates. Heat to medium high.
  4. Grill for 3 to 4 minutes per side.
  5. Remove when tender and lightly charred.

Brush with a simple balsamic glaze after grilling for a sweet and tangy finish.

Method 4: Stuffed Patty Pan Squash

Large patty pan squash are perfect for stuffing. This makes a full meal rather than a side.

  1. Heat oven to 375°F (190°C).
  2. Cut off the top of each squash and scoop out the seeds and some flesh. Chop the flesh.
  3. Cook your filling. Try ground turkey, rice, onions, and the chopped squash flesh.
  4. Season the filling with salt, pepper, and herbs like thyme or oregano.
  5. Spoon the filling into each squash cavity.
  6. Place them in a baking dish with a splash of water or broth in the bottom.
  7. Cover with foil and bake for 25 minutes. Uncover and bake 10 more minutes.

Top with breadcrumbs or cheese before the final uncovered bake for a crispy finish.

Seasoning Ideas And Serving Tips

Patty pan squash is mild, so it takes on almost any flavor you add. Here are some combinations that work well:

  • Olive oil, garlic, and fresh basil
  • Butter, thyme, and a pinch of nutmeg
  • Lemon zest, parsley, and toasted almonds
  • Soy sauce, sesame oil, and ginger
  • Parmesan, black pepper, and red pepper flakes

Serve roasted or sautéed squash next to grilled chicken, fish, or pasta. Stuffed squash works as a main dish with a simple green salad on the side.

Leftovers keep in the fridge for up to 3 days. Reheat in a skillet over medium heat or in the microwave for 1 to 2 minutes. Do not overheat, or the squash gets mushy.

Common Mistakes To Avoid

  • Overcooking. Patty pan squash cooks fast and turns soft if you leave it too long.
  • Crowding the pan. Too much squash in one layer steams instead of browns.
  • Skipping the salt. A little salt before cooking makes a big difference in taste.
  • Peeling the skin. The skin is edible and holds the squash together.

Also, pick squash that feels heavy for its size. Light squash tends to be dry and seedy.

Final Thoughts

Now you know how to cook patty pan squash four different ways. Roast it for hands off ease. Sauté it for speed. Grill it for smoky flavor. Stuff it for a full meal.

All four methods take under 30 minutes and need just a few basic ingredients. Try one this week and see which one becomes your go to.

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