What’s Inside
Table of Contents
I totally get it. You head to the farmers market, see those adorable UFO-shaped squashes, and you’re dying for a good patty pan squash recipe — but then you blank. What do you even do with them? Bake, grill, sauté? And then you just end up roasting potatoes again. Been there! Well, let me tell you, making a patty pan squash recipe is honestly way easier than people thin, plus, the flavor will blow your mind. And by the way, if you want something else cozy and totally new, check my absolute favorite arborio spinach rice soup recipe. Anyway, I’ll walk you through the whole squash thing right here, promise.
Why You’ll Love It
I’m so serious when I say patty pan squash might just be the most fun vegetable at the market. It looks wild. Cooking it is almost too simple sometimes — honestly, just slice, season, cook, boom. The flavor has this sweet, nutty, buttery hit, like somewhere between a zucchini and a yellow squash, but with more attitude.
You don’t need crazy techniques here. That’s the charm. Just a hot pan or oven. Patty pan squash soaks up whatever seasoning you throw at it, whether you want to keep things easy with olive oil, or take things next level with a sprinkle of parmesan. It even holds up for grilling, so if you’re hosting, it looks like you spent hours. Plus, seriously, it’s one of those “oh wow, what IS that?” dishes when you serve it up. Unexpected crowd pleaser.
How to Choose Patty pan Squash
Alright, this is important, because the right squash is key. Try to grab small or medium-sized ones. The cute, mini ones cook way faster and have that tender flesh (less work!). Skin should be shiny and firm — if it’s got squishy spots, nope, pass. Colors are wild: yellow, pale green, even white. All good, but do avoid anything with cracks or dry-looking stems.
Trust me on this. I once grabbed an overgrown pattypan from the bottom of the bin, and it was like chewing on an old shoe. Tender is better.
Give them a sniff, too, maybe weird, but fresh squash has that earthy summer smell. Bonus points if there’s still a bit of stem attached — keeps it fresh longer.
How to Cut Patty pan Squash
First off, wash it well — dirt hides in those ridges. If you’re feeling lazy (I get it), you can just quarter it and toss. But for max wow factor, slice it into half-inch rounds or wedges, so you get those pretty scalloped edges in every bite. No peeling necessary! The skin softens right up.
The middle seeds are tender, so don’t bother scooping — unless your squash is huge, in which case, yeah, scoop the seedy bit. I sometimes slice the base just a smidge so it sits flat for easier dicing (life hack, sort of). Never worth risking sliced fingers.
Kids love helping with this part, by the way — just give them a butter knife, and they’ll feel like “real chefs.”
How to Cook Patty pan Squash Recipe
So many good ways to go here. For a classic patty pan squash recipe, my favorite is to roast because it brings out mega flavor, but let’s be real — sometimes I just want dinner fast. Here’s my cheat sheet:
- Slice the squash into half-inch thick wedges or rounds (or chunks if you’re feeling unpredictable).
- Toss the slices with a solid glug of olive oil, a sprinkle of salt, cracked pepper, and a handful of chopped garlic for good measure.
- Throw it all onto a sheet pan and roast at 425°F for about 18 minutes, give or take. You want browning on the edges — if you see golden patches, you’ve nailed it.
End of the day, the goal is squash that’s soft inside and just crisping at the edges. Totally hands-off. You can also grill these slices on skewers if you’re grilling out. Or even quick-sauté in a pan for about 7 minutes (stir every now and then so nothing sticks). Oh, and if you want to try something truly next-level, toss on a sprinkle of smoked paprika or even parmesan in the last five minutes. Bold flavors, totally worth it.
“That oven-roasted patty pan squash recipe changed my summer! Didn’t expect my picky kids to ask for seconds. Fast, easy, and so much flavor.” — Jamie, reader from Vermont
Serving Suggestions
What’s not to love about choices? Patty pan squash plays well with everything. Just look:
- Serve up as a warm side dish right next to your favorite grilled chicken, or even steak.
- Stuff it! Hollow out big squash and fill with breadcrumbs, cheese, maybe bits of sausage. Total five-star restaurant vibes (I mean, at home?!).
- Toss into salads with some farro, feta, a drizzle of lemon vinaigrette — chef’s kiss.
- Leftover squash makes epic sandwiches, or, hey, turns your morning eggs into something fancy.
Sometimes I just slide those roasted patties onto a plate, squeeze lemon on top, and crunch with a sprinkle of flaky salt. It’s the simple stuff that gets me every time.
FAQs
Do I need to peel patty pan squash?
Nope, skin gets soft when you cook it. Give it a good wash, that’s all.
How do I know it’s done cooking?
Poke it with a fork. If it glides in like through butter, you’re done. Browning on the edges screams delicious.
Can I freeze cooked patty pan squash?
Sort of. It’ll get mushy, but you can freeze it for soups or stews. Best eaten fresh if you ask me.
Are the seeds okay to eat?
Yes, unless the squash is giant and seedy. In that case, scoop the big ones out. Smaller squash, just cook and enjoy.
What’s the best way to spice it up?
Try garlic, herbs (basil, dill, parsley), chili flakes, even some curry powder. Patty pan squash soaks up flavor like wild.
Make Patty Pan Squash Your Weekly Dinner Hero
So, next time you see patty pan squash at the store or lurking in your CSA box, don’t stress about how to cook it. Choose the small ones, keep the skin on, and try roasting, sautéing, or stuffing it for max impact. Heck, get creative and test it out as a unique sandwich add-in next to your raclette toastie. It’s simple home food, just how I like it. If you want to go deeper, there are some killer ideas over at How to Cook Pattypan Squash (3 Ways!) | The Kitchn, and for dessert or a sweet finish, see what’s new with this almond nut cake recipe. Now, go shake up your dinner and show that funny little veggie some love!
Roasted Patty Pan Squash
Ingredients
Equipment
Method
- Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup.
- Wash and trim the squash. Cut them into halves or quarters depending on size.
- In a large bowl, toss squash with olive oil, garlic powder, Italian seasoning, salt, and pepper.
- Spread the squash in a single layer on the prepared baking sheet.
- Roast for 20–25 minutes or until the squash is golden brown and tender, flipping halfway through.
- Serve warm, optionally garnished with fresh herbs or grated parmesan.