Sautéed Patty Pan Squash (Print Version)
Tender patty pan squash sautéed quickly with garlic, fresh herbs, and olive oil for a simple, flavorful side.
# Ingredients:
→ Main Ingredients
01 -
1.5 pounds Patty Pan Squash, washed and trimmed (about 6-8 small to medium-sized)
02 -
2-3 tablespoons extra virgin olive oil
03 -
3-4 cloves garlic, minced (or 1 teaspoon garlic powder)
04 -
2 tablespoons fresh herbs, finely chopped (e.g., parsley, thyme, oregano, or chives) or 1 teaspoon dried Italian herbs
05 -
1/2 teaspoon kosher or sea salt, or to taste
06 -
1/4 teaspoon freshly ground black pepper, or to taste
→ Optional Garnish/Flavor Boosters
07 -
Pinch of red pepper flakes for heat
08 -
1-2 teaspoons freshly squeezed lemon juice
09 -
1-2 tablespoons grated Parmesan cheese
# Directions:
01 -
Wash the patty pan squash thoroughly under cold running water and trim off the stem and blossom ends. For very small squash (1-2 inches), leave whole or halve them. For medium-sized squash (2-4 inches), quarter them or cut into 1/2-inch to 3/4-inch thick wedges or slices. Ensure even bite-sized pieces for uniform cooking.
02 -
Place a large skillet or frying pan (cast iron recommended) over medium-high heat. Allow the pan to heat before adding oil to prevent sticking and enhance browning.
03 -
Add olive oil to the hot pan until shimmering. Carefully add the squash in a single layer. Avoid overcrowding the pan. Cook undisturbed for 3-4 minutes until the first side is golden-brown and edges start to brown.
04 -
Stir or toss the squash and cook for another 4-6 minutes, stirring occasionally, until tender-crisp and browned. Ensure even cooking but avoid overcooking into mush.
05 -
Reduce heat to medium-low. Add minced garlic (and red pepper flakes, if using) to the pan. Sauté for 30-60 seconds, stirring constantly, until fragrant. Avoid burning the garlic.
06 -
Remove the pan from heat. Stir in fresh herbs, salt, and pepper. If using, squeeze fresh lemon juice over the squash and toss to combine. Adjust seasoning as desired.
07 -
Transfer the prepared squash to a serving dish and, if desired, sprinkle with grated Parmesan cheese. Serve warm.
# Notes:
01 -
Ensure uniform squash sizes for even cooking. Overcrowding the pan will steam, not sauté, the squash. Fresh lemon juice and herbs brighten the dish's flavor.