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This sautéed patty pan squash is my answer to summer’s abundance of unique, tender squash. It’s quick to make and brings out the natural sweetness and subtle flavor of this cheerful vegetable. Great for busy nights when you want a colorful, fresh side with minimal fuss.
I started making this on a whim when my farmers market had a bumper crop of patty pans. Now it is my go to easy vegetable for summer dinners and even my pickiest eater loves the buttery texture.
Ingredients
- Patty Pan Squash: about one and a half pounds cleaned and trimmed chooses ones that feel firm and heavy with no blemishes or soft spots
- Olive Oil: two to three tablespoons extra virgin for best flavor look for one with a peppery aroma
- Garlic: three to four cloves minced or use one teaspoon garlic powder for a milder taste fresh garlic gives more punch
- Fresh Herbs: two tablespoons finely chopped any mix you like try parsley thyme oregano or chives for brightness use dried Italian herbs if you are out of fresh
- Salt: half a teaspoon kosher or sea salt preferred as they bring out the squash’s flavor gently
- Black Pepper: one fourth teaspoon freshly ground for a little heat grind just before using for zestier aroma
- Red Pepper Flakes: optional just a pinch for background heat
- Lemon Juice: one or two teaspoons fresh squeezed for a pop of acidity that wakes up the dish
- Grated Parmesan Cheese: one or two tablespoons optional for a salty savory finish use a good quality parmigiano for best results
Step-by-Step Instructions
- Prepare the Squash:
- Start by thoroughly rinsing the squash under cool water then trim away both stem and blossom ends with a sharp knife. If your squash are tiny leave them whole or halve them. For medium ones cut into wedges or thick slices no more than three fourths inch thick. Making the pieces similar in size helps them cook evenly and brown nicely.
- Heat the Pan:
- Get your largest frying pan or skillet and preheat it on medium high. Let it sit empty over the heat a couple minutes so it is fully hot. This step keeps the squash from sticking and also helps you get those beautiful golden seared spots.
- Sauté the Squash:
- Pour in the olive oil tilting the pan to coat the surface. When the oil shimmers spread the squash pieces in a single layer. Resist adding them all if they crowd the pan better to cook in two batches. Leave the squash undisturbed for at least three minutes so the edges caramelize and get rich color.
- Stir and Continue Cooking:
- Give the squash a toss or stir gently and keep sautéing for another four to six minutes. Stir every minute or two aiming for golden brown spots and tender but not mushy flesh. The outside should be crisp but the inside just cooked through.
- Add Aromatics:
- Lower the heat to medium low and stir in the minced garlic and red pepper flakes if using. Stir constantly for up to a minute only until the garlic is very fragrant. It can burn fast which makes it taste bitter so watch closely.
- Season and Finish:
- Take the pan off the heat and add the chopped fresh herbs salt and black pepper. If you want a zip of acidity squeeze a bit of lemon juice over the squash and toss everything together. Taste and adjust seasoning until it is just right.
- Serve:
- Move the sautéed squash to your serving plate or bowl. Scatter a bit of grated parmesan cheese on top if you like. Serve while still warm to enjoy the full aroma and texture.
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My favorite part is using a big handful of fresh herbs right from the garden. Once my niece helped me harvest tiny patty pans for this dish and declared it the most fun vegetable because it looked like little flying saucers.
Storage Tips
Sautéed patty pan squash keeps well in the fridge for up to three days. Let it cool before sealing in an airtight container. I find it reheats best in a hot pan rather than the microwave which helps restore some of its original crispness.
Ingredient Substitutions
If you cannot find patty pan squash use any summer squash like zucchini or yellow squash and slice it in similar sized pieces. No fresh herbs on hand dried Italian seasoning works but reduce to a teaspoon. For a vegan finish skip the parmesan or try a sprinkle of nutritional yeast.
Serving Suggestions
This recipe is a bright side for grilled meats or fish. I also love it tossed warm with cooked pasta and a bit more olive oil for a simple summer dinner. For a little crunch top with toasted pine nuts or sunflower seeds.
A Bit of Pattypan History
Patty pan squash sometimes called scallop squash is a centuries old heirloom vegetable known for its saucer shape. It has been grown in North America since colonial times and was prized for its tenderness and subtle taste compared to tougher gourds.
Recipe FAQs
- → What’s the best way to cut patty pan squash for sautéing?
For small squash, leave them whole or halve. For medium squash, slice into wedges or rounds about 1/2-inch thick so they cook evenly and quickly.
- → How do you get the best browning on the squash?
Heat the pan thoroughly before adding oil and squash. Avoid overcrowding so pieces brown instead of steaming. Let them cook undisturbed before stirring.
- → Can dried herbs be used if fresh aren’t available?
Yes, substitute 1 teaspoon of dried Italian herbs for the fresh variety. Add them when sautéing garlic for best flavor infusion.
- → Is it possible to add extra flavor to the dish?
Finish with a squeeze of lemon juice or a sprinkle of Parmesan cheese just before serving for brightness and added richness.
- → How do you keep squash from turning mushy?
Sauté over medium-high heat, keep pieces bite-sized, and avoid overcooking. Cook just until tender-crisp and browned for the best texture.