Patty Pan Squash Recipes: Delicious Ways to Cook This Adorable Squash

There's something about cute food that just makes me smile. A plate of tiny bell peppers, a basket of miniature tomatoes – they just make me feel happy. And then there's the patty pan squash. This adorable little squash, with its flat, saucer-like shape and delicate, frilly edges, is basically the epitome of charming vegetables. It's no wonder it's become a bit of a culinary darling in recent years.

But let's be honest, beauty is only skin deep (or shall we say, shell deep?). What really matters is how this little squash tastes. And let me tell you, patty pan squash is a real winner in the flavour department. It's got a mild, slightly sweet flavour that's reminiscent of zucchini, but with a touch more depth. It's also surprisingly versatile, lending itself to a wide range of culinary applications, from simple roasting to elaborate gratins.

So, if you're looking for a new veggie to add to your repertoire, look no further than the patty pan squash. You won't be disappointed! Here are some of my favourite ways to cook this delightful squash:

(Part 1) The Basics: Choosing and Preparing Patty Pan Squash

The first step to delicious patty pan squash dishes is choosing the right ones. Here's what you need to know:

Choosing the Right Patty Pan Squash

When I'm at the market, I always look for patty pan squash that are small to medium-sized, about the size of a dinner plate. This is a good indication that they'll be tender and flavorful. I also make sure they're firm to the touch and have a bright, vibrant colour. Any squash with soft spots or blemishes are best left on the shelf. It's also fun to look at the different shapes! You can find patty pan squash in a variety of shapes, from perfectly round to slightly elongated. It really comes down to personal preference!

Preparing Patty Pan Squash

Once I've got my patty pan squash home, it's time to prep them for cooking. This is a straightforward process:

1. Wash and trim. First, I rinse the squash under cold water and trim off the stem and any damaged bits. I always check the bottom of the squash for any tough spots and trim those away as well.
2. Slice or dice. Depending on the recipe, I might slice the squash into rounds, dice it into cubes, or even leave it whole. For roasting, I often slice them about half an inch thick, but for a gratin or a stuffed dish, I might dice them into smaller pieces.

(Part 2) Patty Pan Squash Roasting: The Simple and Delicious Way

Roasting is a classic way to cook patty pan squash. It's easy, doesn't require much fuss, and brings out the squash's natural sweetness. Here's how I do it:

Roasting Patty Pan Squash - My Recipe

• Pre-heat the oven. First, I set my oven to 200°C (400°F). I find that this temperature cooks the squash evenly and brings out its sweetness.
• Slice the squash. Next, I slice the squash into rounds, about ?? inch thick. This thickness ensures that the squash cooks evenly without getting mushy.
• Toss with olive oil and seasonings. I love to drizzle the squash with olive oil, then sprinkle with salt, pepper, and some herbs. My go-to combination is garlic powder and oregano, but feel free to experiment! A pinch of red pepper flakes adds a nice kick.
• Roast. I spread the seasoned squash in a single layer on a baking sheet, ensuring there's space between the slices for even cooking. Then, I roast for 20-25 minutes, or until tender and slightly browned.

roasted patty pan squash is delicious served as a side dish, but it's also fantastic in salads. I love adding it to a simple green salad with a vinaigrette dressing or a hearty salad with quinoa, chickpeas, and feta. You can even use the roasted squash as a base for other recipes. It's wonderful in a creamy pasta sauce or a flavorful soup.

(Part 3) Beyond Roasting: Exploring Other Cooking Methods

While roasting is a great starting point, don't be afraid to experiment with other ways to cook patty pan squash. There's a whole world of flavour waiting to be explored!

Pan-Frying Patty Pan Squash

Pan-frying is another quick and easy way to cook patty pan squash. It adds a nice, crispy texture and allows you to experiment with different flavours. Here's how I do it:

1. Slice the squash. I slice the squash into rounds, about ?? inch thick. This ensures that they cook through without getting too soggy.
2. Heat the pan. I heat a tablespoon of olive oil in a large skillet over medium heat. Olive oil has a high smoke point, which means it won't burn easily at high temperatures.
3. Fry the squash. Once the oil is shimmering, I add the sliced squash to the skillet and cook for 3-4 minutes per side, or until golden brown and tender. I like to flip the squash just once for a nice crispy texture. If you flip them too many times, they might become mushy.
4. Season. I season the pan-fried squash with salt, pepper, and a sprinkle of herbs, like thyme or rosemary. For a more complex flavour, you can add a touch of lemon zest or a splash of white wine at the end of the cooking.

You can serve pan-fried patty pan squash as a side dish, add them to stir-fries, or use them as a topping for pizzas. The crispy texture and subtle sweetness make them a great addition to any dish. You can even use them in a frittata or an omelette for a quick and tasty breakfast or brunch.

Grilling Patty Pan Squash

Grilling is a great way to add a smoky flavour to patty pan squash. The char from the grill adds a depth of flavour that's hard to beat. Here's how I do it:

• Pre-heat the grill. I heat my grill to medium-high heat. This ensures that the squash gets a nice char without burning.
• Slice the squash. I slice the squash into rounds, about ?? inch thick. Again, this thickness ensures even cooking.
• Brush with oil. I brush both sides of the squash with olive oil. This helps to prevent sticking and adds moisture to the squash.
• Grill. I grill the squash for 3-4 minutes per side, or until tender and slightly charred. I like to rotate the squash halfway through cooking to ensure that both sides get evenly cooked.
• Season. I season the grilled squash with salt, pepper, and a sprinkle of herbs. I love to add a little balsamic vinegar or a squeeze of lemon juice to bring out the sweetness of the squash.

grilled patty pan squash is delicious served as a side dish, with a drizzle of balsamic vinegar. It's also a great addition to salads or grilled skewers. The smoky flavour adds a wonderful complexity to any dish.

(Part 4) Patty Pan Squash in Mains: Beyond side dishes

Patty pan squash isn't just a great side dish - it's also incredibly versatile in main courses! Here are a few ideas:

Patty Pan Squash and chickpea curry

This dish is a fragrant and flavourful vegetarian meal that's perfect for a weeknight dinner. The creamy curry sauce is made with coconut milk, spices, and chickpeas, and the patty pan squash adds a sweetness and a beautiful texture. You can use leftover roasted patty pan squash or cook some fresh for this recipe. The curry is best served with rice, naan bread, or roti.

Recipe Tip: To add extra flavour and a touch of heat to the curry, stir in a tablespoon of garam masala and a pinch of cayenne pepper before serving.

Patty Pan Squash Stuffed with Quinoa and Feta

This recipe is a delicious and nutritious way to enjoy patty pan squash. The quinoa and feta filling is packed with protein and flavour, and the squash provides a lovely sweetness. It's a great option for a vegetarian main course. You can bake the stuffed squash in the oven or grill it for a smoky flavour.

Recipe Tip: For a more decadent filling, add some chopped walnuts or pecans to the quinoa and feta mixture.

(Part 5) Sweet and Savoury: Exploring Different Flavour Profiles

Patty pan squash is so versatile that it can be used in both sweet and savoury dishes. It's surprising how well it works in both! Let's explore some ideas:

Sweet Patty Pan Squash Dishes

• Patty pan squash bread. Imagine a bread studded with chunks of sweet, roasted patty pan squash. It's a delicious twist on traditional bread recipes. The squash adds a subtle sweetness and a moist texture to the bread. You can add other spices like cinnamon, nutmeg, and ginger for a more complex flavour.
• Patty pan squash jam. This unique jam is made by simmering the squash with sugar and lemon juice. It's a delicious spread for toast, scones, or even cheese. The sweetness of the squash is balanced by the tartness of the lemon juice, making it a wonderful combination.
• Patty pan squash fritters. These sweet fritters are perfect for a light breakfast or afternoon snack. You can use a sweet batter and add cinnamon, nutmeg, and maple syrup for a real treat. The fritters are best served warm with a dollop of whipped cream or a drizzle of honey.

Savoury Patty Pan Squash Dishes

• Patty pan squash soup. This creamy soup is packed with flavour and is a great way to use up leftover squash. You can add spices like ginger, turmeric, and cumin for an extra kick. The soup is best served with a dollop of sour cream or yogurt and a sprinkle of fresh herbs.
• Patty pan squash pasta salad. This light and refreshing salad is perfect for a summer lunch or dinner. Toss cooked patty pan squash with pasta, vegetables, and a vinaigrette for a simple yet satisfying meal. You can add other ingredients like sun-dried tomatoes, olives, or feta cheese for extra flavour.
• Patty pan squash gratin. This cheesy and comforting gratin is perfect for a winter dinner. Layer slices of patty pan squash with cheese, herbs, and cream for a delicious and satisfying meal. You can use any type of cheese you like, but I recommend a blend of cheddar, Gruyère, and Parmesan.

(Part 6) Preserving Patty Pan Squash: Extending the Harvest

Patty pan squash is a seasonal vegetable, but you can extend its enjoyment by preserving it for later use. Here are a few ideas:

Freezing Patty Pan Squash

Freezing is a simple way to preserve patty pan squash. It's best to freeze it after roasting, as this helps to retain its flavour and texture. Here's how I do it:

1. Roast the squash. I roast the squash according to my preferred method. You can use any roasting recipe you like, but I find that simple roasting with olive oil, salt, and pepper works best for freezing.
2. Cool and portion. Once the squash is cooked, I let it cool completely. Then, I portion it into freezer-safe bags or containers. I try to use smaller portions so that I can thaw only what I need.
3. Freeze. I label the bags or containers with the date and freeze for up to 3 months. Frozen patty pan squash is great for adding to soups, stews, or as a topping for pizzas or pastas.

Pickling Patty Pan Squash

Pickling is a great way to add a tangy flavour to patty pan squash. You can pickle them whole or slice them into rounds. Pickled patty pan squash has a unique flavour and texture that's perfect for adding to salads, sandwiches, and charcuterie boards.

Here's a simple pickling recipe:

1. Combine ingredients. In a saucepan, combine the vinegar, water, sugar, salt, mustard seeds, and peppercorns. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes. This allows the flavours to meld and the brine to thicken slightly.
2. Pack the squash. While the brine is still hot, I pack the sliced patty pan squash into clean jars. I make sure to leave about ?? inch of headspace at the top of the jars. This allows for expansion during the canning process.
3. Seal and store. I wipe the rims of the jars clean and seal tightly. Then, I process the jars in a boiling water bath for 10 minutes to ensure they are properly sealed. This ensures that the squash is properly preserved and will last for months. After processing, I store the jars in a cool, dark place for up to 6 months.

(Part 7) Patty Pan Squash and Kids: Fun and Engaging Recipes

Let's be honest, kids can be picky eaters. But patty pan squash, with its charming appearance and mild flavour, is a great way to introduce them to new vegetables. Here are some fun and engaging recipes that even the pickiest eaters will love:

Patty Pan Squash Boats

These adorable little boats are perfect for serving up a healthy and fun meal. You can fill them with a variety of toppings, such as cheese, beans, or even a simple tomato sauce. Kids love the fun shape and the fact that they can choose their own toppings.

1. Hollow out the squash. Cut the top off the patty pan squash and scoop out the seeds and flesh. This can be done with a spoon or a small knife.
2. Bake. Bake the squash halves in a preheated oven at 200°C (400°F) for about 20 minutes, or until tender. You can bake them on a baking sheet or in a muffin tin for easier handling.
3. Fill and serve. Once the squash is cooked, fill it with your chosen toppings and serve immediately. Kids will love getting creative with their toppings! Some ideas include:
   • Cheesy filling: Mix shredded cheese, salsa, and chopped cilantro for a cheesy and spicy filling.
   • Bean filling: Mix black beans, corn, and salsa for a hearty and flavorful filling.
   • Tomato sauce filling: Spoon your favorite tomato sauce into the squash boats and top with shredded mozzarella cheese.

Patty Pan Squash "Sunflowers"

These playful sunflowers are a fun and colourful way to get kids excited about eating vegetables. They're so cute and easy to make that kids will love helping out. And once they're done, they'll be happy to eat them too!

1. Slice the squash. Slice the patty pan squash into thin rounds, about ?? inch thick. The thinner slices will cook more quickly and make it easier to draw the sunflower faces.
2. Arrange. Arrange the slices on a baking sheet, overlapping them slightly. This creates the "petals" of the sunflower.
3. Bake. Bake the squash slices in a preheated oven at 200°C (400°F) for about 15 minutes, or until tender. The squash should be slightly browned around the edges and tender to the touch.
4. Decorate. Once the squash is cooked, use a black food marker to draw sunflower faces on the slices. You can get creative with the faces and even add details like leaves and stems.
5. Serve. Serve the "sunflowers" with a dip of your choice. Kids love dips! Some ideas include:
   • Hummus: It's a classic dip that pairs well with the sweetness of the squash.
   • Guacamole: A creamy and flavorful dip that adds a touch of spice.
   • Ranch dressing: A popular choice for kids, ranch dressing adds a tangy and creamy flavour.

(Part 8) The Bottom Line: Patty Pan Squash is a culinary gem

From simple roasting to creative stuffed dishes, patty pan squash is a versatile ingredient that's sure to delight your taste buds. Its charming appearance and delightful flavour make it a winner in the kitchen. Whether you're looking for a side dish, a main course, or a fun and engaging recipe for kids, patty pan squash is a great choice. So get out there, give it a try, and discover why this adorable squash is a culinary gem!

FAQs

Q1. How long can I store patty pan squash at room temperature?

Patty pan squash can be stored at room temperature for up to 3 days, but it's best to keep them in a cool, dry place. If you're planning to keep them for longer, it's best to store them in the refrigerator. The cold temperature will help to slow down the ripening process and extend their shelf life.

Q2. Can I substitute patty pan squash for zucchini in recipes?

Yes, you can often substitute patty pan squash for zucchini in recipes. Both squash have a similar texture and mild flavour. However, keep in mind that patty pan squash has a slightly sweeter flavour, so you may need to adjust the amount of sugar or other sweeteners in your recipe. You might also want to adjust the cooking time slightly, as patty pan squash tends to cook faster than zucchini.

Q3. What are some good herbs and spices to pair with patty pan squash?

Patty pan squash pairs well with a variety of herbs and spices, including garlic powder, oregano, thyme, rosemary, sage, and paprika. You can also use herbs and spices that complement other ingredients in your dish. For example, if you're making a curry, you can add spices like turmeric, cumin, and coriander. If you're making a Mediterranean-style dish, you can add herbs like basil, oregano, and thyme.

Q4. Can I eat the skin of patty pan squash?

Yes, the skin of patty pan squash is edible and can be eaten. However, if you find it too tough or bitter, you can peel it off before cooking. The skin is thin and delicate, so it's not necessary to peel it if you're roasting, pan-frying, or grilling the squash. However, if you're making a soup or a gratin, you may want to peel the skin to ensure a smoother texture.

Q5. What are some other vegetables that are similar to patty pan squash?

Other vegetables that are similar to patty pan squash in terms of taste and texture include zucchini, yellow squash, and summer squash. These squash are all members of the same family and have a similar mild flavour and tender texture. You can use them interchangeably in many recipes. However, patty pan squash has a unique sweetness and a charming appearance that sets it apart from the other squash.