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Jun 17, 2007 08:34 AM

Patty Pan Squash - need recipe!

I just bought some patty pan squash yesterday at the local farmer's market. They're so cute, but I have no idea what to do with them. The woman who sold them to me suggested dicing them and sauteeing with white wine. Searching online yielded little in the way of recipes, except for one that had them baked in vanilla and sugar and a couple that would have me stuff them. They seem way too small to stuff and I would like to serve them as a veggie side dish, on the savory and salty side rather than sweet. Any suggestions? I probably have 8 of the little guys.

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  1. I made this the other night, but roasted in the oven at 375 for about 25 minutes with some olive oil spray instead of sauteeing in butter. Thought it was good, simple and tasty.

    2 Replies
    1. They are wonderful grilled. Slice them in half, coat them in a bit of veg oil and cook til soft. One of my favorite squash to cook this way.

      1. re: onefineleo

        Once grilled on the cut side, turn them over and sprinkle with salt, pepper, and grated parmesan cheese. Grill till tender and cheese melts. You can add herbs like basil or thyme, garlic, even a bit of oregano or reosemary.

    2. We just chop them into slices or really thick juliennes (1 cm by 1cm strips) and saute in olive oil, add salt and pepper. Very easy and tasty side dish for when you want to eat quick.

      1. I grew up on patty pan squash. It's not the healthiest but it's tasty. My mom would slice the squash (kind of thin -depends on what you might like) and then dip each slice in egg. (Beat an egg or two in a bowl) then fry the dipped squash in a skillet with a little oil.(used Crisco) It only takes a few minutes on each side and it's done. We usually had butter to slather on each piece. This became our entire meal with maybe a few fresh tomatoes or corn on the cob.
        Another way is to grill it. I cut the slices a little thicker for the grill. Easier to turn over. I make a mix of Olive oil and Italian seasonings. Dip, grill, turn and done. Again, it never takes long to cook squash.
        I hope you like these.

        1 Reply
        1. re: jerijed

          What do you mean by not healthy? The method you describe or the squash itself, thanks.

        2. Search for recipes with Zucchini. Or recipes that call for "summer squash". Patty Pan is a type of summer squash - (you can eat the skin) as opposed to hard skinned winter squash. So really any summer squash recipe is pretty interchangeable, provided the coloration and shape isn't too important.

          I usually saute into stir-fries or egg dishes, make soups, or even eat chopped raw in salads. Oh and they are nice sliced and grilled or roasted on sandwiches.

          4 Replies
          1. re: Jitterbug

            My first and only experience with pattypans was a year ago. The local poultry farm also grows some vegetables and the owner gave me a few pattypans, telling me to use them like zucchini. Despite the face that the rind was hard and tough, I stupidly added them to ratatouille, and ended up having to cook the other ingredients to mush in order to get the pattypan skin soft enough to be edible. Were these under-ripe?

            1. re: greygarious

              Sounds like they were way overmature, not undermature. Just like zucchinis, they grow fast, and the older they are, the more and tougher seeds they'll have and the thicker/tougher the skin will be. Too bad, because they can be quite nice.

              1. re: Karen_Schaffer

                OK, it makes sense that he gave them away because they were past prime rather than because of my scintillating personality (;-D) - the largest one was 5-6" in diameter but I've never paid attention to them so didn't know the size differential. Thanks!

                1. re: greygarious

                  You're welcome, though just for future ref, it's not so much size as age. I've had large ones that were still tender because they were picked promptly and small ones that were actually old and tough. Look for skin that's a little shiny and just a bit sticky. The older they get, the smoother and more of a matte finish there is to the skin.

                  Btw, just so you don't think too ill of your poultry farmer, some people even prefer the older squash. They can be better for stuffing, for instance, and the firmer rind adds a little chew, like al dente vs over cooked pasta.

          2. Ditto the zucchini/yellow squash suggestion.

            I got some at the farmer's market too and sliced them, steamed them and served with butter and good parm-reggiano cheese.

            Tonight, they'll be chunked, sauteed with garlic and white wine and combined with sauteed kale and angel hair pasta.