The Ultimate Guide to Cooking Patty Pan Squash

The patty pan squash. This little beauty, with its charming, almost alien-like appearance, has always caught my eye at the market. But I confess, I've often let it sit on the shelf, unsure of how to handle it. Well, those days are over. My friends, I've gone deep into the world of patty pan squash, and I'm here to share all the secrets I've uncovered. It's time to elevate this often overlooked vegetable from mere curiosity to culinary star!

This guide will be your compass, leading you from choosing the perfect patty pan at the market to mastering the art of cooking it. We'll cover everything from basic preparation to creative cooking methods, and even delve into some delicious recipes that will make you want to grab a handful of these delightful squash every time you hit the market. So grab a cuppa, settle in, and let's get cooking!

(Part 1) Patty Pan Squash: What's the Deal?

First things first, let's get acquainted with this quirky little veggie. Patty pan squash, often referred to as "scallop squash," is a type of summer squash that's part of the same family as zucchini and yellow squash. What sets it apart? Well, it's got that distinctive, saucer-like shape, with a delightful, almost whimsical, look. It's available in various colours, from a deep green to a vibrant yellow, and its texture is tender and slightly sweet, making it a versatile ingredient in countless dishes.

1.1 The Patty Pan Squash: A Look at Its Quirks

You know, I've always found it fascinating how the shape of a vegetable can influence its culinary destiny. The patty pan squash, with its shallow, circular shape, is almost begging to be stuffed. It’s like a blank canvas just waiting for your creative culinary strokes. But beyond the shape, there's so much to love. The patty pan is packed with nutrients, boasting a good dose of vitamin C, potassium, and fibre. And if you’re watching your waistline, this little squash is your friend. It's low in calories and a great source of antioxidants, making it a healthy addition to your meals.

1.2 Buying the Perfect Patty Pan Squash

Choosing the right patty pan is key to ensuring a delicious end result. Here's what to look for at the market:

1. Firm and Fresh: You want a patty pan that feels firm to the touch. Avoid any that feel soft or mushy, as they’ve likely started to go bad. Think of it like a ripe avocado: you want it to give a little when you press it, but not be overly soft.
2. Vibrant Colour: A bright, even colour is a sign of freshness. Go for patty pans that are a deep green, vibrant yellow, or a beautiful combination of both. A faded colour can indicate the squash is past its prime.
3. No Bruises: A flawless patty pan is the way to go. If you spot any bruises or blemishes, it's best to move on. They can indicate the squash isn't in its prime and might be more prone to spoilage.

1.3 Storing Patty Pan Squash: Keeping It Fresh

Once you've snagged your perfect patty pans, you'll want to store them properly to ensure they stay fresh and flavorful. The best way to do this is to place them in a cool, dry area, like your pantry or refrigerator. Avoid storing them in direct sunlight, as this can cause them to soften. If you choose to store them in the refrigerator, ensure they are not exposed to strong smells or ethylene-producing fruits and vegetables, which can speed up their ripening and spoilage.

(Part 2) Preparing the Patty Pan Squash: A Step-by-Step Guide

Now, let's get down to business. Preparing a patty pan squash is a breeze, and there are a few simple steps to follow.

2.1 Cleaning and Prepping

Before you start cooking, it's important to give your patty pan a good scrub. I usually wash them under running water, using a vegetable brush to remove any dirt or debris. After washing, pat them dry with a clean kitchen towel. You can leave the skin on, or if you prefer, peel it with a vegetable peeler. I've found that leaving the skin on adds a nice texture and flavor, but it's entirely up to your preference. The skin is edible and provides a good source of fibre, but if you find it a little too tough, feel free to peel it off.

2.2 Slicing and Dicing

Once you've cleaned your patty pan, it's time to slice or dice it. For slicing, you can simply cut it in half lengthwise, then into thin slices. For dicing, cut it into smaller cubes. I like to cut my patty pan squash into thick rounds, about half an inch thick. This way, they hold their shape nicely when cooked and make a beautiful presentation. If you're using them for stuffing, it's best to slice them in half lengthwise and remove the seeds, creating a hollow cavity for your fillings.

2.3 Removing the Seeds

Now, this is where the patty pan's unique shape comes into play. Unlike some other squash varieties, the patty pan has a relatively small seed cavity. You can easily scoop out the seeds with a spoon. I find it helpful to use a small spoon, as it allows me to get into the nooks and crannies of the patty pan without damaging the flesh. You can also use a melon baller or a small ice cream scoop for this task.

(Part 3) Cooking the Patty Pan Squash: Unleashing the Flavor

Time for the fun part! Cooking a patty pan squash is a delight, and there are many ways to do it. It's truly a versatile vegetable that can be roasted, grilled, sautéed, or even added to soups and stews.

3.1 Roasting Patty Pan Squash: Simplicity at its Best

Roasting is my go-to method for cooking patty pan squash. It's simple, requires minimal effort, and brings out the squash's natural sweetness and flavor. Here's how I do it:

1. Preheat your oven to 400°F (200°C). Always preheat your oven to the specified temperature to ensure even cooking and prevent your squash from becoming soggy.
2. Toss your sliced or diced patty pan squash with a drizzle of olive oil, salt, and pepper. This will help to enhance the flavor and create a lovely golden-brown colour.
3. Spread the squash on a baking sheet lined with parchment paper. This will prevent sticking and make cleanup a breeze.
4. Roast for 20-25 minutes, or until tender and slightly browned. Keep an eye on the squash as it roasts. You can use a fork or a paring knife to test for tenderness.

You can experiment with different herbs and spices to add extra flavor. I love adding a pinch of thyme, rosemary, or even a sprinkle of cinnamon. For a more complex flavour profile, try adding a blend of herbs like oregano, marjoram, and sage.

3.2 Grilling Patty Pan Squash: Summertime Delights

There's nothing quite like the taste of grilled patty pan squash. The char adds a smoky depth to the squash's flavor, perfect for warm summer evenings. Here's my grilling method:

1. Preheat your grill to medium heat. Make sure your grill is clean and well-oiled before you start grilling.
2. Brush your sliced or diced patty pan squash with olive oil and season with salt and pepper. You can also add other spices, such as garlic powder, paprika, or chili powder, to your liking.
3. Grill for 5-7 minutes per side, or until tender and slightly charred. Keep a close eye on the squash, as it can cook quickly on a hot grill.

You can also add a bit of lemon juice or balsamic glaze for a tangy kick. Adding a drizzle of balsamic glaze before grilling will help to create a caramelized crust on the squash.

3.3 Sautéing Patty Pan Squash: Quick and Easy

For a quick and easy meal, sautéing is the way to go. It's a simple technique that delivers a delicious result. Here's how to sauté patty pan squash:

1. Heat a drizzle of olive oil in a skillet over medium heat. Use a skillet that is large enough to hold the squash without overcrowding. This will help to ensure even cooking.
2. Add your sliced or diced patty pan squash and cook for 5-7 minutes, stirring occasionally, until tender and slightly browned. Stir the squash regularly to prevent sticking and ensure it cooks evenly.

You can add garlic, onions, or other vegetables for extra flavor. A sprinkle of fresh herbs like parsley or basil adds a finishing touch. Adding a pinch of red pepper flakes will give your dish a slight kick.

(Part 4) Cooking with Patty Pan Squash: Recipe Inspiration

Alright, let's get those creative juices flowing! Now that you know the basics, I'll give you some recipe ideas that showcase the versatility of this incredible veggie.

4.1 stuffed patty pan squash: A Culinary Classic

This recipe is a classic for a reason. The patty pan's shape makes it the perfect vessel for flavorful fillings. Here's a recipe I love:

Stuffed Patty Pan Squash with Sausage and Spinach

Ingredients:

1. 4 medium patty pan squash, halved and seeds removed
2. 1 pound italian sausage, casings removed
3. 1/2 cup chopped onion
4. 2 cloves garlic, minced
5. 1 (10 ounce) package frozen spinach, thawed and squeezed dry
6. 1/2 cup grated Parmesan cheese
7. 1/4 cup bread crumbs
8. 1/4 cup chopped fresh parsley
9. 1/4 teaspoon salt
10. 1/8 teaspoon black pepper
11. Olive oil, for drizzling

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, brown the sausage over medium heat. Drain off any excess grease.
3. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
4. Stir in the spinach, Parmesan cheese, bread crumbs, parsley, salt, and pepper.
5. Fill the patty pan halves with the sausage mixture.
6. Drizzle a little olive oil over the squash and bake for 30-35 minutes, or until the squash is tender and the filling is heated through.

For a vegetarian twist, replace the sausage with a mixture of quinoa, black beans, and chopped bell peppers. You can also add a tablespoon of tomato paste to the filling for extra depth of flavor.

4.2 Patty Pan Squash Fritters: A Crispy Treat

If you're after a more playful approach, these fritters are a delightful way to enjoy patty pan squash. They're crispy on the outside and tender on the inside, making them a great appetizer or side dish.

Patty Pan Squash Fritters

Ingredients:

1. 2 medium patty pan squash, grated
2. 1/2 cup all-purpose flour
3. 1/4 cup grated Parmesan cheese
4. 1/4 teaspoon salt
5. 1/8 teaspoon black pepper
6. 1 egg, beaten
7. 1/4 cup chopped fresh parsley
8. 1/4 cup olive oil, for frying

Instructions:

1. In a large bowl, combine the grated patty pan squash, flour, Parmesan cheese, salt, and pepper.
2. Stir in the beaten egg and parsley.
3. Heat the olive oil in a large skillet over medium heat.
4. Drop spoonfuls of the squash mixture into the hot oil. Cook for 3-4 minutes per side, or until golden brown and crispy.
5. Drain on paper towels. Serve immediately.

For a spicier fritter, add a pinch of cayenne pepper to the batter. You can also experiment with different cheeses, such as cheddar or mozzarella, or add a handful of chopped herbs like chives or dill.

4.3 Patty Pan Squash Salad: A Summertime Delight

For a refreshing summer salad, grilled or roasted patty pan squash adds a unique twist. This salad is vibrant, colorful, and bursting with flavor.

Grilled Patty Pan Squash Salad

Ingredients:

1. 2 medium patty pan squash, sliced
2. 1/4 cup olive oil
3. 1/4 teaspoon salt
4. 1/8 teaspoon black pepper
5. 1 cup cherry tomatoes, halved
6. 1/2 cup crumbled feta cheese
7. 1/4 cup chopped fresh basil
8. 2 tablespoons red wine vinegar
9. 1 tablespoon honey

Instructions:

1. Preheat grill to medium heat. Brush the patty pan squash slices with olive oil and season with salt and pepper.
2. Grill for 5-7 minutes per side, or until tender and slightly charred.
3. In a large bowl, combine the grilled patty pan squash, cherry tomatoes, feta cheese, and basil.
4. In a small bowl, whisk together the red wine vinegar and honey. Pour over the salad and toss to combine.
5. Serve immediately.

For a variation, try using a vinaigrette made with olive oil, lemon juice, Dijon mustard, and a touch of honey. You can also add other seasonal ingredients to the salad, such as cucumbers, bell peppers, or red onions.

(Part 5) Patty Pan Squash Beyond the Plate: Creative Uses

It's not just about eating the patty pan squash. It's about embracing its beauty and versatility, and that means exploring other creative uses!

5.1 Decorative Delight: Adding a Touch of Whimsy

Here's where the patty pan's unique shape really shines! I've used it to create small, edible serving bowls for dips and sauces. Simply hollow out the patty pan, leaving a little bit of the flesh intact to form the bowl. It's a fun and eye-catching way to serve snacks and appetizers. You can also use it to make decorative flower arrangements. The patty pan's shape is surprisingly well-suited for holding small blossoms and adding a touch of whimsy to your table.

5.2 Beyond the Kitchen: Crafting with Patty Pan Squash

The possibilities are endless! Think about using patty pan squash to make unique decorations for a summer party or a whimsical centerpiece for your table. Dried patty pan squash can be used to create beautiful wreaths and garlands for autumn decorations.

(Part 6) The Patty Pan Squash: A culinary journey

Cooking with patty pan squash is more than just a recipe. It's an opportunity to get creative in the kitchen and discover new flavors and textures. Each time I cook with this delightful squash, it's a little culinary adventure. I've learned so much about this versatile veggie, and I'm still discovering new ways to enjoy it.

(Part 7) Sharing the Patty Pan Love

The beauty of food is in sharing it with others. When I make patty pan squash dishes, I always love seeing the smiles on my friends' and family's faces. It's a wonderful feeling to know that I've created something delicious and unique, and that I've shared a little bit of my culinary joy with those I love.

(Part 8) Patty Pan Squash: A Culinary Adventure Awaits

So, my friends, are you ready to embark on your own patty pan squash adventure? Don't let this humble veggie stay on the shelf any longer. It's a culinary treasure waiting to be discovered. With a little creativity and a dash of enthusiasm, you'll be wowing your taste buds with delicious and unique dishes. Remember, cooking should be fun, and the patty pan squash is an invitation to explore, experiment, and create. So, go on, grab some patty pan squash, and let your culinary journey begin!

FAQs

1. Can I freeze patty pan squash?

Yes, you can freeze patty pan squash. First, slice or dice it and blanch it for a few minutes in boiling water. This will help to preserve the texture and color of the squash. Then, drain and cool the squash before freezing in airtight containers or freezer bags. Frozen patty pan squash can be used in soups, stews, or baked goods. It's important to note that the texture may change slightly after freezing and thawing, but it will still be edible and retain its flavour.

2. What does patty pan squash taste like?

Patty pan squash has a delicate, slightly sweet flavor that's similar to zucchini or yellow squash. It's not overly strong, making it a versatile ingredient that can be used in both sweet and savory dishes. The flavour is mild and slightly nutty, with a hint of sweetness.

3. How long does patty pan squash last?

Patty pan squash will last for about a week in the refrigerator if stored properly. To keep it fresh, store it in a cool, dry area, away from direct sunlight. You can also extend the shelf life of your patty pan squash by storing it in a cool, dark, and well-ventilated area, such as a pantry or basement.

4. What are some good substitutes for patty pan squash?

If you can't find patty pan squash, you can substitute it with zucchini, yellow squash, or even acorn squash. Just keep in mind that the cooking times may vary depending on the squash variety. Acorn squash will have a longer cooking time, so make sure to adjust your recipe accordingly.

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

Yes, you can eat the skin of patty pan squash. It's tender and adds a nice texture to the dish. The skin of patty pan squash is edible and provides a good source of fibre. However, if you prefer, you can peel it before cooking.