Patty Pan Squash Four Ways

This hearty patty pan squash recipe has become a staple in my kitchen because of its versatility and simple preparation. Whether you prefer roasting, sautéing, grilling, or air frying, this summer squash transforms into a delicious side dish in just 20 minutes.

I discovered patty pan squash at my local farmers market last summer and immediately fell in love with its tender texture and mild flavor. Now it's a regular on our dinner table, especially when I need a quick vegetable side that everyone enjoys.

Ingredients

• Patty pan squash: 2 lb. Choose squash that feel firm and heavy for their size with bright, unblemished skin for the freshest flavor.

• Olive oil: 2 tbsp. Use a good quality extra virgin olive oil for the best flavor profile.

• Sea salt: 1 tsp. Enhances the natural sweetness of the squash.

• Black pepper: 1/2 tsp. Adds a subtle warmth.

Optional Flavor Boosters

• Italian seasoning: 2 tsp. Brings an aromatic herb dimension to the squash.

• Garlic powder: 1 tsp. Adds depth without the risk of burning that comes with fresh garlic.

• Crushed red pepper flakes: 1/2 tsp. Provides a gentle heat that balances the squash's natural sweetness.

Step-by-Step Instructions

Prepare the squash:

Cut patty pan squash into uniform pieces to ensure even cooking. For smaller squash, simply halve them. For larger ones, quarter them or cut into wedges so all pieces are roughly the same size.

Season generously:

In a large bowl, toss the cut squash with olive oil, making sure each piece is well coated. Add salt, pepper, and any optional flavor boosters, distributing the seasonings evenly for consistent flavor in every bite.

Roasted Method:

Preheat your oven to 450°F for the perfect caramelization. Arrange the seasoned squash cut side down on a baking sheet, giving them space to brown rather than steam. Roast for 15-20 minutes until the bottoms develop a beautiful golden color and the flesh becomes tender when pierced with a fork.

Sautéed Method:

Heat olive oil in a large skillet until it shimmers but doesn't smoke. Place the squash cut side down in a single layer, which might require cooking in batches. Let them sear undisturbed for 3-5 minutes until golden, then flip and repeat for the other side. The key is high heat and patience for proper caramelization.

Grilled Method:

Preheat your grill to medium high heat. Place seasoned squash directly on clean, oiled grates with cut sides down. Grill for about 3-4 minutes per side until tender with beautiful char marks that add smoky depth to the flavor.

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Patty pan squash holds a special place in my summer cooking repertoire because its mild flavor makes it so versatile. My children were initially skeptical of its flying saucer shape but now specifically request my Italian seasoned version at least once a week during squash season.

Storage Tips

Patty pan squash keeps wonderfully in the refrigerator after cooking. Store cooled leftovers in an airtight container for up to 4 days. The flavor actually develops nicely overnight, making this an excellent make ahead side dish. For the best texture when reheating, use a skillet over medium heat rather than the microwave, which can make the squash soggy.

Perfect Pairings

This versatile squash complements almost any protein beautifully. Serve alongside grilled chicken for a light summer meal, or pair with a hearty steak where the squash's lightness provides balance. For vegetarian meals, these squash make a wonderful side to a bean based main or can be tossed with pasta and a light sauce for a complete meal. The Italian seasoning version particularly shines when served with Mediterranean inspired dishes.

Seasonal Variations

In early summer when patty pans are at their smallest and most tender, simply halve them and cook them quickly. Their delicate flavor requires minimal seasoning. Mid season squash benefit from the full range of flavor boosters suggested in the recipe. If you can only find larger late season patty pans, consider hollowing them out and stuffing with a mixture of grains, herbs and cheese before roasting for a more substantial dish.

Common Queries

→ What is the best way to cut patty pan squash?

Slice the squash into halves, quarters, or wedges, depending on size, aiming for uniform pieces for even cooking.

→ How do I ensure patty pan squash turns out tender?

Make sure to cook the squash until just fork-tender. Overcooking can make it mushy, so monitor closely, especially when roasting or sautéing.

→ Which seasonings pair well with patty pan squash?

Classic choices include olive oil, salt, black pepper, Italian seasoning, garlic powder, and a pinch of crushed red pepper for heat.

→ Can patty pan squash be grilled?

Yes, grilling adds a slightly smoky flavor and beautiful grill marks. Slice squash and cook over medium-high heat, turning once.

→ How can I store cooked patty pan squash?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to maintain texture.