Ingredients & Substitutions
Here I explain the best ingredients for cooking patty pan squash, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
Patty Pan Squash – If you’re not familiar with this summer vegetable, it’s a flying saucer shaped squash that tastes a lot like zucchini, but a bit sweeter. I often see it at farmers markets in July and August, but grocery stores have it, too. Sometimes it’s labeled pattypan squash (without the space), scallop squash, or sunburst squash. Oil – I usually use olive oil. Avocado oil is a great option. Salt & Pepper – For easy flavor. I use sea salt, but kosher salt works as well. Optional Seasonings – Garlic powder, Italian seasoning, and crushed red pepper flakes.
How To Cook Patty Pan Squash
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Ones that are 2-4 inches in diameter have the best flavor and texture. They can grow up to 7 inches across, but the larger ones are more tough, less sweet, and can even taste a little like potatoes. Cut off the ends first. Then, I slice smaller patty pan squash in half, and larger ones into quarters or wedges. Aim for pieces that are the same size, so that they cook at the same rate.
Storage & Meal Prep
Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. Meal prep: You can cut the squash a few days in advance and keep it in the fridge. I prefer the texture fresh, as it’s more mushy reheated, but you can cook ahead of time for meal prep lunches if you like. Reheat: Reheat in a warm skillet, in the microwave, or in the oven at 350 degrees F. Freeze: Freezing patty pan squash is not my favorite because it’s pretty mushy after thawing, but you can, for up to 6 months. Thaw overnight before reheating.
Serving Ideas
My patty pan squash recipe makes a versatile side dish with so many summer meals! I usually prefer to use the same cooking method for my main dish to have less cleanup, but you can mix and match to have your dinner all ready at the same time: You can flip halfway through if you like, but I prefer the darker browning I get on the cut sides when I don’t flip.
Don’t crowd the pan. Keep the squash in a single layer. Mine are pretty spread out in these pictures and you can leave less space, but make sure each piece touches the pan. Don’t move around, except to flip. This gives you better browning than moving constantly.
Opt for squash toward the larger side. I still don’t recommend huge ones (as mentioned above due to flavor and texture), but about 4 inches across is perfect for grilling. That way, it doesn’t fall through the grates. If you only have smaller ones, I recommend a grill basket. Want to grill when it’s raining? I use this grill pan inside.
Grill – Try my grilled shrimp skewers or bruschetta chicken for a taste of summer. Or keep it simple with juicy burgers. Air Fryer – Some of my go-tos are air fryer chicken legs (or air fryer chicken quarters), air fryer cod, or when I’m really short on time, air fryer brats. Oven – My baked chicken breast recipe uses the same oven temperature as the patty pan squash, so I cook them at the same time and swap the pans halfway through. You can also bake salmon or sirloin steak in the oven pretty quickly right after. For comfort food, try my cheesy ranch chicken. Stovetop – Wipe down the pan after cooking the squash, then make my pan seared halibut, sun-dried tomato chicken, or Mediterranean chicken.
More Summer Squash Recipes
Veggies taste so fresh in the summer, especially summer squash. Try some of my other favorites: Please enter your first name for your account. Your saved recipe will also be sent to your email. I’ve never gardened myself (beyond growing herb plants indoors), but seeing food straight from the earth always makes me want to try… sometime when my life gets less busy, ha. Do you keep a garden, and if you do, what do you grow?
