Sautéed Patty Pan Squash Recipe

I remember the first time I brought home a bunch of patty pan squash from the farmers market. Their whimsical, flying saucer shape was just too cute to resist! My kids, usually a bit skeptical of new vegetables, were intrigued. I decided to keep it simple, a quick sauté with garlic and herbs, and to my delight, it was an instant hit. The squash turned out beautifully tender-crisp with a subtle sweetness, and the aroma filling the kitchen was just heavenly. Even my pickiest eater asked for seconds! This Sautéed Patty Pan Squash recipe has since become a summer staple in our household, a testament to how simple ingredients, when treated right, can create something truly special and delicious. It’s quick enough for a weeknight, yet elegant enough to serve to guests. I’m so excited to share it with you!

Why You’ll Love This Sautéed Patty Pan Squash Recipe

Before we dive into the nitty-gritty, let’s talk about why this Sautéed Patty Pan Squash recipe deserves a prime spot in your culinary repertoire.

1. Simplicity at its Best: This recipe uses minimal, readily available ingredients. You don’t need to be a gourmet chef to whip up a batch of perfectly sautéed patty pan squash.
2. Quick to Prepare: From chopping board to plate, this dish comes together in under 20 minutes, making it an ideal side for busy weeknights.
3. Incredibly Versatile: While delicious on its own, this sautéed squash can be a fantastic base or addition to numerous other dishes. Think salads, pasta, frittatas, or grain bowls.
4. Highlights Natural Flavors: Sautéing brings out the delicate, slightly sweet, and nutty flavor of patty pan squash without overpowering it.
5. Healthy & Nutritious: Patty pan squash is low in calories, a good source of Vitamin C, Vitamin A, folate, and fiber. This recipe keeps it light and healthy.
6. Visually Appealing: The unique shape and vibrant color (especially if you use a mix of yellow and green varieties) make for a beautiful presentation on any plate.
7. Kid-Friendly: The mild flavor and fun shape often appeal to children, making it a great way to introduce them to a new vegetable.

What is Patty Pan Squash?

Patty pan squash, sometimes called scallop squash, cymling, or sunburst squash, is a type of summer squash known for its distinctive shape. It’s generally round and flat with scalloped edges, resembling a small, flattened pumpkin or even a tiny flying saucer. They come in various colors, including pale green, dark green, yellow, and white.

Taste and Texture:
Patty pan squash has a delicate, mild flavor, often described as slightly sweet and nutty, similar to zucchini or yellow summer squash, but perhaps a tad more buttery. Younger, smaller patty pans are more tender and have a finer flavor. The texture, when cooked correctly like in this sautéed recipe, is tender-crisp, holding its shape well without becoming mushy. The skin is thin and entirely edible, especially on smaller, younger squash, so peeling is usually unnecessary.

Seasonality:
Like other summer squashes, patty pan squash is in its prime during the summer months, typically from late June through August or early September, depending on the climate. You’ll find them at farmers’ markets and well-stocked grocery stores during this period.

Ingredients for Sautéed Patty Pan Squash

This recipe focuses on simple ingredients to let the natural flavor of the squash shine.

• Patty Pan Squash: 1.5 pounds (about 6-8 small to medium-sized), washed and trimmed
• Olive Oil: 2-3 tablespoons, extra virgin preferred
• Garlic: 3-4 cloves, minced (or 1 teaspoon garlic powder if fresh isn’t available)
• Fresh Herbs: 2 tablespoons total, finely chopped (e.g., a mix of parsley, thyme, oregano, or chives)
  • Alternatively: 1 teaspoon dried Italian herbs
• Salt: 1/2 teaspoon, or to taste (kosher or sea salt recommended)
• Black Pepper: 1/4 teaspoon, freshly ground, or to taste
• Optional Garnish/Flavor Boosters:
  • Red pepper flakes: A pinch for a little heat
  • Lemon juice: 1-2 teaspoons, freshly squeezed, added at the end
  • Grated Parmesan cheese: 1-2 tablespoons, sprinkled over at the end

Choosing Your Patty Pan Squash:
When selecting patty pan squash, look for:

• Size: Smaller to medium-sized squash (2-4 inches in diameter) are generally more tender and have fewer seeds.
• Skin: The skin should be smooth, firm, and free from blemishes, soft spots, or bruises.
• Weight: It should feel relatively heavy for its size, indicating good moisture content.

Step-by-Step Instructions

Follow these simple steps for perfectly sautéed patty pan squash every time.

1. Prepare the Squash:
   • Wash the patty pan squash thoroughly under cold running water to remove any dirt.
   • Trim off the stem and blossom ends.
   • If using very small squash (1-2 inches), you can leave them whole or halve them.
   • For medium-sized squash (2-4 inches), quarter them or cut them into 1/2-inch to 3/4-inch thick wedges or slices. The goal is to have bite-sized pieces that will cook evenly. If they are very thick, you might slice them horizontally first, then into wedges. Uniformity in size is key for even cooking.
2. Heat the Pan:
   • Place a large skillet or frying pan (cast iron works wonderfully) over medium-high heat. Allow the pan to get hot before adding the oil. This helps prevent sticking and promotes good browning.
3. Sauté the Squash:
   • Add the olive oil to the hot pan. It should shimmer.
   • Carefully add the prepared patty pan squash to the pan. Spread it in a single layer. Do not overcrowd the pan. If necessary, cook the squash in two batches. Overcrowding will steam the squash instead of sautéing it, preventing that desirable browning.
   • Allow the squash to cook undisturbed for 3-4 minutes on the first side. This is crucial for developing a nice golden-brown color and deeper flavor. You’ll see the edges start to brown.
4. Stir and Continue Cooking:
   • Stir or toss the squash and continue to cook for another 4-6 minutes, stirring occasionally, until it’s tender-crisp and nicely browned in spots. The exact cooking time will depend on the size of your pieces and the heat of your pan. You want it cooked through but still with a slight bite – avoid overcooking it into mush.
5. Add Aromatics:
   • Reduce the heat to medium-low. Add the minced garlic (and red pepper flakes, if using) to the pan. Sauté for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic, as it will turn bitter.
6. Season and Finish:
   • Remove the pan from the heat. Stir in the fresh chopped herbs, salt, and freshly ground black pepper.
   • If using, squeeze fresh lemon juice over the squash and toss to combine. The acidity brightens the flavors wonderfully.
   • Taste and adjust seasonings if necessary. You might want a little more salt or another squeeze of lemon.
7. Serve:
   • Transfer the sautéed patty pan squash to a serving dish. If desired, sprinkle with grated Parmesan cheese just before serving. Serve warm.

Nutrition Facts

• Servings: Approximately 4 servings
• Calories per serving: Approximately 100-130 calories (This is an estimate and can vary based on the exact amount of olive oil used and any optional additions like Parmesan cheese).

Patty pan squash itself is very low in calories and rich in:

• Vitamin C: An antioxidant that supports the immune system.
• Vitamin A: Important for vision and skin health.
• Folate: Crucial for cell growth and development.
• Manganese: An essential mineral involved in many bodily processes.
• Potassium: Helps regulate blood pressure.
• Dietary Fiber: Aids in digestion and promotes satiety.

This recipe, with its reliance on fresh vegetables and healthy olive oil, is a nutritious addition to any meal.

Preparation and Cook Time

• Preparation Time: 10-15 minutes (includes washing, trimming, and chopping the squash and mincing garlic/herbs)
• Cook Time: 8-12 minutes
• Total Time: Approximately 20-27 minutes

This makes it a fantastic option for a quick and healthy side dish.

How to Serve Sautéed Patty Pan Squash

Sautéed patty pan squash is wonderfully versatile. Here are some delicious ways to serve it:

• As a Simple Side Dish:
  • Pair it with grilled chicken, fish (like salmon or cod), or steak.
  • Serve alongside pork chops or roasted lamb.
  • It’s a perfect accompaniment to barbecue dishes.
  • Great with vegetarian mains like lentil loaf or black bean burgers.
• Incorporate into Main Dishes:
  • Pasta: Toss with your favorite pasta, a little extra olive oil, and some Parmesan cheese for a light summer pasta dish.
  • Grain Bowls: Add to quinoa, farro, or rice bowls along with other roasted vegetables, a protein source, and a flavorful dressing.
  • Salads: Allow to cool slightly and add to green salads for extra texture and flavor. It pairs well with a lemon vinaigrette.
  • Frittatas or Omelets: Fold into egg dishes for a savory breakfast or brunch.
  • Tacos or Quesadillas: Dice it smaller and add to vegetarian tacos or quesadillas.
  • Pizza Topping: Use as a delicious and unique pizza topping.
• With Toppings and Garnishes:
  • Sprinkle with toasted nuts (pine nuts, almonds, walnuts) for added crunch.
  • Crumble some feta or goat cheese over the top for a tangy, creamy element.
  • A drizzle of balsamic glaze can add a sweet and sour note.
  • Top with fresh basil leaves for an extra herbaceous kick.

Flavor Variations and Additions

While the classic recipe is fantastic, feel free to experiment with other flavors:

• Different Herbs: Try dill (especially good with lemon), marjoram, or sage.
• Spices: A pinch of smoked paprika, cumin, or coriander can add warmth and depth. Curry powder can also offer an interesting twist.
• Onions or Shallots: Sauté some thinly sliced onions or shallots before adding the squash for an extra layer of aromatic flavor.
• Bell Peppers: Add sliced bell peppers (any color) along with the squash for more color and sweetness.
• Mushrooms: Sauté sliced mushrooms with the squash for an earthier flavor.
• Bacon or Pancetta: For a richer, savory version, cook some diced bacon or pancetta in the pan first, remove it, and then sauté the squash in a little of the rendered fat. Crumble the cooked bacon/pancetta over the finished dish.
• Sun-Dried Tomatoes: Add chopped oil-packed sun-dried tomatoes along with the garlic for a burst of umami.
• White Wine: Deglaze the pan with a splash of dry white wine after the squash has browned and before adding the garlic. Let it reduce slightly.

Choosing and Storing Patty Pan Squash

Knowing how to pick and store your squash will ensure the best results.

Choosing the Best Patty Pan Squash:

• Feel: Look for squash that is firm to the touch. Avoid any that feel soft or spongy.
• Skin: The skin should be smooth and vibrant, without deep cuts, bruises, or blemishes. Minor scuffs are usually okay.
• Size: As mentioned, smaller squash (2-4 inches in diameter) are typically more tender, have thinner skin, and fewer, smaller seeds. Larger ones can sometimes be a bit tougher or woodier, though they are still usable (you might want to peel larger ones and scoop out more of the seeds).
• Weight: It should feel relatively heavy for its size, indicating it’s fresh and not dried out.

Storing Patty Pan Squash:

• Short-Term (Room Temperature): If you plan to use them within a day or two, patty pan squash can be kept at cool room temperature, out of direct sunlight.
• Medium-Term (Refrigerator): For longer storage (up to a week, sometimes longer), place unwashed patty pan squash in a plastic bag (perforated is ideal to allow some airflow) or an airtight container in the crisper drawer of your refrigerator. Washing them before storage can promote spoilage, so wash just before you’re ready to cook.
• Long-Term (Freezing):
  1. Wash and cut the squash into the desired size pieces.
  2. Blanch the pieces in boiling water for 2-3 minutes.
  3. Immediately transfer to an ice bath to stop the cooking process.
  4. Drain thoroughly and pat dry.
  5. Spread the pieces in a single layer on a baking sheet and freeze until solid.
  6. Transfer the frozen pieces to a freezer-safe bag or container.
  • Frozen patty pan squash is best used in cooked dishes like soups, stews, or casseroles, as the texture will be softer after thawing. It’s not ideal for sautéing where a crisp-tender texture is desired, but can work in a pinch if that’s all you have.

Additional Tips for Sautéed Patty Pan Squash Perfection

1. Don’t Overcrowd the Pan: This is worth repeating! Giving the squash pieces space allows them to brown properly and develop a richer flavor. If your pan isn’t large enough, sauté in batches.
2. Uniform Pieces are Key: Cut your patty pan squash into similar-sized pieces. This ensures they all cook at the same rate, so you don’t end up with some pieces perfectly tender and others still raw or overcooked.
3. Embrace Medium-High Heat (Initially): Starting with a hot pan and medium-high heat is essential for achieving that beautiful golden-brown sear. You can reduce the heat later once browning is achieved and as you add garlic.
4. Fresh Herbs Make a Difference: While dried herbs work, fresh herbs added at the end provide a brighter, more vibrant flavor. If using dried herbs, add them earlier in the cooking process (perhaps with the garlic) to allow their flavors to bloom.
5. Taste and Adjust Seasoning: Always taste your food before serving. A little extra salt, a squeeze more lemon, or another grind of pepper can elevate the dish from good to great. The amount of salt needed can vary based on the squash itself.

FAQ: Sautéed Patty Pan Squash

Q1: Do I need to peel patty pan squash before sautéing?
A: Generally, no. The skin of young, small to medium-sized patty pan squash is thin, tender, and perfectly edible. It also adds a bit of color and nutrients. Just give them a good wash. If you have a very large or older patty pan squash with tougher skin, you might prefer to peel it, but for most, it’s unnecessary and not recommended for this recipe.

Q2: What does sautéed patty pan squash taste like?
A: Sautéed patty pan squash has a mild, delicate, and slightly sweet flavor with nutty undertones, very similar to zucchini or yellow summer squash. When sautéed, it develops a lovely caramelized exterior that enhances its natural sweetness. The garlic and herbs in this recipe add aromatic and savory notes, complementing the squash beautifully.

Q3: Can I use frozen patty pan squash for this recipe?
A: While you can, it’s not ideal for sautéing if you’re aiming for a tender-crisp texture. Frozen squash releases a lot of water when thawed and cooked, which tends to make it steam rather than sauté, resulting in a softer, sometimes mushy texture. If using frozen, thaw it and pat it very dry. You may need to adjust cooking time and be prepared for a softer result. It’s better suited for soups or casseroles. Fresh is definitely best for this sautéed application.

Q4: How do I know when the patty pan squash is perfectly cooked?
A: You’re looking for a “tender-crisp” texture. This means it should be tender enough to easily pierce with a fork, but still have a slight bite or firmness. It should not be mushy or falling apart. Visually, it will be nicely browned in spots from the sautéing process. The best way is to taste a piece!

Q5: What are other popular ways to cook patty pan squash besides sautéing?
A: Patty pan squash is very versatile! Besides sautéing, you can:
* Roast: Toss with olive oil and seasonings, then roast in the oven until tender and caramelized.
* Grill: Slice thicker and grill for a smoky flavor.
* Steam: A very healthy option, though it won’t have the browning.
* Stuff: Larger patty pans are excellent for stuffing with grains, meats, cheeses, and other vegetables, then baking.
* Fry: Slice thinly, bread, and fry for a crispy treat (like fried zucchini).
* Add to Soups & Stews: Diced patty pan squash is a great addition to summer vegetable soups.
* Pickle: Small, young patty pans can be pickled.

This Sautéed Patty Pan Squash recipe is more than just a way to cook a vegetable; it’s an invitation to enjoy the simple, fresh flavors of summer. Its quick preparation and delightful taste make it a reliable go-to for any occasion. Whether you’re a seasoned cook or new to patty pan squash, I encourage you to give this recipe a try. You might just find your new favorite summer side dish!