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Patty Pan Squash Recipe

Patty Pan Squash Recipe

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4.8 from 105 reviews

  • Author: Mary & Susan
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Patty pan squash is a delightful summer vegetable that’s quick to prepare and incredibly versatile. Sautéed to golden perfection with aromatic garlic, fresh herbs, and a sprinkle of Parmesan, this easy side dish makes the most of patty pan squash’s tender texture and subtle flavor. Perfect for weeknight dinners or festive weekends, it’s a vibrant addition to any meal.

Ingredients

Vegetables

  • 4 patty pan squash, washed, trimmed, cut into desired size (wedges or whole, depending on size)

Oils & Seasonings

  • 2 tbsp olive oil, divided
  • 2 cloves garlic, minced
  • Salt, to taste
  • Pepper, to taste

Herbs & Cheese

  • 2 tbsp fresh herbs (such as thyme or parsley), chopped
  • 2 tbsp grated Parmesan cheese (optional)

Instructions

  1. Prepare the Squash: Wash and trim the patty pan squash. Depending on their size, cut them into wedges, rounds, or leave them whole. Place the prepared squash in a bowl, and drizzle with 1 tablespoon of olive oil. Add minced garlic, salt, and pepper, tossing gently to coat each piece evenly.
  2. Heat the Skillet: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until it is shimmering and hot.
  3. Sauté the Squash: Add the seasoned squash to the skillet in a single layer, making sure not to overcrowd the pan. Sauté for 4-5 minutes on each side, turning with tongs as needed, until the pieces are golden brown and tender.
  4. Add Herbs and More Garlic: During the last minute of cooking, add any remaining garlic and the fresh chopped herbs. Stir gently to infuse the squash with extra flavor and distribute the herbs evenly.
  5. Finish and Serve: Transfer the cooked squash to a serving dish. Sprinkle with grated Parmesan cheese, if using, and garnish with extra herbs for a burst of color. Serve immediately while hot.

Notes

  • Patty Pan Squash Selection: For best results, use small to medium-sized patty pan squash, which are more tender and sweet. Larger squash can be used but may require longer cooking times and can be a bit firmer.
  • Cutting the Squash: Cut the squash into rounds, halves, or quarters based on preference. Note that smaller pieces will cook more quickly.
  • Seasoning Adjustments: Feel free to add Parmesan before serving, or toss with lemon zest or balsamic glaze for extra zing.
  • Alternative Cooking Methods: Patty pan squash can also be grilled (slice and grill for 3-4 minutes per side) or sautéed over medium heat for 5-7 minutes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to revive the texture.
  • Serving Suggestions: Makes a fantastic side for grilled chicken, fish, or tofu. Also delicious tossed into salads, pasta, or used as a unique pizza topping.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Side-dishes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 75
  • Sugar: 3g
  • Sodium: 120mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 2mg

Find it online: https://mysimpledish.com/patty-pan-squash-recipe/