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Patty Pan Squash Recipe: 3 Delicious Ways to Cook This Summer Gem

Patty Pan Squash Recipe

Have you ever spotted those adorable, UFO-shaped vegetables at the farmers market and wondered what to do with them? Meet patty pan squash – the charming summer squash that looks like a tiny flying saucer but tastes like pure sunshine. With their scalloped edges and buttery yellow color, these little beauties are more than just decorative gourds. They're your ticket to creating simple, healthy, and incredibly flavorful dishes that will make your summer cooking shine.

Whether you're a seasoned home cook or someone who's never ventured beyond basic zucchini recipes, this comprehensive patty pan squash recipe guide will transform you into a summer squash expert. We'll explore three fantastic cooking methods – sautéing, roasting, and stuffing – that showcase this versatile vegetable's naturally sweet, tender flesh and mild flavor that pairs beautifully with everything from fresh herbs to melted cheese.

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Cooking Method: , ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Calories: 95
Best Season: Summer, Fall
Description

Discover the perfect patty pan squash recipe with sautéed, roasted, and stuffed variations! These tender, flavorful summer squash dishes are easy, healthy, and absolutely delicious.

For Basic Sautéed Patty Pan Squash:
  • 2 pounds fresh patty pan squash (about 8-10 medium squash)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 teaspoons fresh lemon zest
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
    • For Roasted Patty Pan Squash:
  • 2 pounds patty pan squash, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
    • For Stuffed Patty Pan Squash:
  • 8 medium 8-10 patty pan squash
  • 4 oz cream cheese (or chive cream cheese)
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons fresh chives, chopped
  • 1/4 teaspoon garlic powder
  • - - Salt and pepper to taste
  • 2 tablespoons olive oil for brushing
Method 1: Sautéed Patty Pan Squash
  1. 1
    Prep the squash: Wash patty pan squash thoroughly under cold water. Trim the stem and blossom ends, then cut into 1-inch pieces. For uniform cooking, try to keep pieces similar in size.
  2. 2
    Heat the pan: Warm olive oil in a large skillet over medium-high heat. The oil should shimmer but not smoke.
  3. 3
    Add aromatics: Add minced garlic to the hot oil and cook for 30 seconds until fragrant. Don't let it brown.
  4. 4
    Cook the squash: Add cut patty pan squash pieces to the skillet. Season with salt, pepper, and red pepper flakes. Cook for 10-12 minutes, stirring occasionally, until tender and lightly golden.
  5. 5
    Finish with flavor: Add lemon zest during the last 2 minutes of cooking. Remove from heat and sprinkle with Parmesan cheese and fresh parsley.
    6. Method 2: Roasted Patty Pan Squash
  6. 6
  7. 7
    Preheat oven: Heat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  8. 8
    Prepare squash: Cut patty pan squash into 3/4-inch wedges. For larger squash, you may need to remove seeds.
  9. 9
    Season well: In a large bowl, toss squash wedges with olive oil, garlic powder, oregano, thyme, salt, and pepper until evenly coated.
  10. 10
    Arrange for roasting: Spread seasoned squash in a single layer on the prepared baking sheet. Don't overcrowd – use two sheets if necessary.
  11. 11
    Roast to perfection: Bake for 15-20 minutes, flipping once halfway through, until edges are golden brown and squash is fork-tender.
    12. Method 3: Stuffed Patty Pan Squash
  12. 12
  13. 13
    Prep for stuffing: Preheat oven to 400°F (200°C). Cut patty pan squash in half horizontally. Using a small spoon or melon baller, scoop out the center, leaving about 1/4-inch border.
  14. 14
    Make the filling: Mix softened cream cheese, half the mozzarella, chives, garlic powder, salt, and pepper in a bowl.
  15. 15
    Stuff and top: Brush squash halves with olive oil. Fill each hollow with cream cheese mixture, then top with remaining mozzarella.
  16. 16
    Bake until bubbly: Place on a baking sheet and bake for 15-18 minutes until cheese is golden and squash is tender.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 95kcal
% Daily Value *
Total Fat 7g11%
Saturated Fat 2g10%
Cholesterol 5mg2%
Sodium 320mg14%
Potassium 280mg8%
Total Carbohydrate 6g2%
Dietary Fiber 2g8%
Sugars 3g
Protein 3g6%
Vitamin A 15 IU
Vitamin C 25 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage:

  • Fresh squash: Store unwashed patty pan squash in the refrigerator for up to 5 days
  • Cooked squash: Refrigerate leftovers for up to 3 days in an airtight container
  • Freezing: Cook first, then freeze for up to 3 months (texture may change slightly)

Substitutions:

  • No patty pan squash? Use yellow crookneck squash, zucchini, or baby eggplant
  • Dairy-free: Replace cheese with nutritional yeast or cashew cream
  • Oil-free cooking: Use vegetable broth for sautéing instead of oil

Pro Tips:

  • Choose squash that feel heavy for their size with unblemished skin
  • Smaller patty pan squash (2-3 inches) tend to be more tender and flavorful
  • Don't peel patty pan squash – the skin is edible and nutritious
  • Salt the cut squash and let it drain for 10 minutes to remove excess moisture if desired.

Optional Variations:

  • Mediterranean twist: Add sun-dried tomatoes, olives, and feta cheese
  • Herb garden blend: Fresh basil, oregano, and rosemary
  • Spicy kick: Jalapeños, cayenne pepper, and pepper jack cheese
  • Vegan option: Nutritional yeast instead of cheese, cashew cream for stuffing

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Creative Serving Suggestions

As a Side Dish:

Sautéed patty pan squash pairs beautifully with grilled chicken, fish, or pork tenderloin. The mild, sweet flavor complements both bold and subtle main courses without competing for attention.

In Salads:

Add roasted patty pan squash wedges to grain salads, mixed greens, or pasta salads for extra texture and nutrition. They're particularly delicious in Mediterranean-style salads with olives, tomatoes, and feta cheese.

Breakfast Applications:

Dice sautéed patty pan squash and fold into omelets, frittatas, or breakfast hash. The tender texture and subtle flavor make it an excellent morning vegetable.

Soup Base:

Purée roasted patty pan squash with vegetable broth, herbs, and a touch of cream for an elegant summer soup. Garnish with fresh herbs and a drizzle of good olive oil.

International Flavor Profiles

Italian-Inspired:

Combine with fresh basil, oregano, balsamic vinegar, and plenty of Parmesan for a Mediterranean twist.

Mexican-Style:

Season with cumin, chili powder, lime juice, and finish with crumbled queso fresco and cilantro.

Asian Fusion:

Stir-fry with ginger, soy sauce, sesame oil, and garnish with sesame seeds and scallions.

Garden-to-Table Tips

If you're growing patty pan squash in your garden, harvest when they're young and tender (2-4 inches in diameter). The flowers are also edible – stuff them with ricotta and herbs, then batter and fry for a gourmet treat.

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Keywords: Patty pan squash recipe, sautéed patty pan squash, roasted patty pan squash, stuffed patty pan squash
Read it online: https://recipefarm.net/recipe/patty-pan-squash-recipe/
Vandana Kohli
Food and Lifestyle Blogger

Hi, I'm Vandana — a home cook turned recipe blogger who loves sharing simple, flavorful dishes that anyone can make. From comfort food classics to quick weeknight meals, my kitchen is all about making cooking easy and enjoyable.