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Patty Pan Squash Recipe

Patty Pan Squash Recipe
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★★★★★

5 from 26 reviews

This sautéed Patty Pan Squash recipe offers a simple, flavorful way to enjoy tender, slightly sweet squash with garlic, fresh herbs, and optional Parmesan cheese. Perfect as a side dish, it showcases the squash’s natural taste with savory and aromatic accents.

Ingredients

Scale

Vegetables

  • 4 patty pan squash, washed, trimmed, cut into desired size

Seasonings

  • 2 cloves garlic, minced
  • Salt, to taste
  • Pepper, to taste
  • 2 tbsp fresh herbs such as thyme or parsley, chopped

Oils & Dairy

  • 2 tbsp olive oil, divided
  • 2 tbsp grated Parmesan cheese (optional)

Instructions

  1. Prepare the Squash: Wash and trim the patty pan squash. Depending on their size, cut into wedges or leave whole. Place squash pieces in a mixing bowl.
  2. Season Squash: Drizzle 1 tablespoon of olive oil over the squash, then add minced garlic, salt, and pepper. Toss everything together to coat evenly.
  3. Heat Skillet: Warm the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat until it starts to shimmer, indicating it’s hot enough.
  4. Sauté Squash: Add the seasoned squash to the skillet in a single layer. Cook for 4 to 5 minutes on each side, or until the pieces turn golden brown and are tender when pierced with a fork.
  5. Add Herbs and Garlic: In the last minute of cooking, add any remaining minced garlic and the chopped fresh herbs. Stir gently to combine flavors without breaking the squash.
  6. Serve: Transfer the cooked squash to a serving dish. Sprinkle with grated Parmesan cheese if using, garnish with additional fresh herbs, and serve immediately while warm.

Notes

  • Patty Pan Squash Selection: Choose small to medium-sized squashes as they tend to be sweeter and more tender. Larger ones can be used but may require longer cooking.
  • Cutting the Squash: You can slice into thick rounds, halves, or quarters depending on preference. Smaller pieces cook faster.
  • Seasoning Adjustments: Add Parmesan before roasting for extra cheesiness or finish with lemon zest or balsamic glaze for varied flavor.
  • Cooking Methods: Besides sautéing, patty pan squash can be grilled (3-4 minutes per side) or roasted for a different texture.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to restore texture.
  • Serving Suggestions: Works well as a side with grilled chicken, fish, or tofu, tossed in salads, mixed with pasta, or as a pizza topping.

Nutrition

Keywords: patty pan squash recipe, sautéed squash, easy vegetable side dish, garlic herb squash, quick summer squash recipe

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