Pattypan Squash Recipes.
Hello!
I love making new food discoveries, and last week, I was introduced to Pattypan Squash for the first time. These cute little rounds were part of our weekly organic food delivery. I had no idea what they were or what I’d been missing.
The name Pattypan is derived from a type of baking pan used for making small cakes. Pattypans are considered summer squashes. They are characterized by their distinctive round and shallow shape with scalloped edges, resembling a flying saucer.
They come in multiple colors, including white, yellow, orange, light green, dark green, and a mix of these hues. The squash is most flavourful and tender when harvested at a young stage, typically small to medium-sized (about 2-4 inches in diameter).
I love all types of squash, but they are challenging to prepare because of their thick skins. Pattypan Squash has no seeds to remove, and the skin is so thin that you can easily cut through it and do not need to remove it before cooking. After it is cooked, the skin is soft and edible.
How To Cook
Pattypan Squash is versatile and easy to cook by roasting, sautéing, or grilling;
Roasting Pattypan Squash
Preheat the Oven: Set your oven to 425-450°F (218-232°C).
Prepare the Squash:
Trim the tops and bottoms off the pattypan squash.
Cut them in half or into wedges (about ½ to ¾ inch thick).
Season: Toss the squash with olive oil, salt, and pepper in a bowl until evenly coated.
Roast:
Arrange the squash on a rimmed baking sheet in a single layer, cut side down.
Roast for 15-20 minutes or until tender and golden brown. Optionally, flip halfway through for even browning.
Sautéing Pattypan Squash
Heat the Pan: In a large skillet, heat 1-2 tablespoons of olive oil over medium-high heat until shimmering.
Add the Squash:
Cut the squash into uniform pieces (about 1-inch chunks).
Add to the skillet in a single layer, seasoning with salt and pepper.
Cook: Sauté for about 3-5 minutes without stirring to allow the squash to brown. Flip and cook for 3-5 minutes until both sides are golden and the squash is tender but firm.
Grilling Pattypan Squash
Preheat the Grill: Heat your grill to medium-high.
Prepare the Squash:
Toss the squash with olive oil, salt, and pepper.
Cut into thicker slices if desired.
Grill:
Place the squash cut side down on the grill.
Grill for about 3-4 minutes until grill marks appear, then flip and grill for another 3-4 minutes until tender.
I cooked Pattypan Squash for the first time yesterday and was delighted by how easy it was to prepare them and how delicious they tasted. They can be a main or side dish and go well with pasta and rice. They are abundant this time of year and can be found at farmer’s markets and most grocery stores.
Have you ever eaten Pattypan Squash? If not, give them a try and enjoy!
Anita
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