![]() ![]() If you're lucky, your local grocery store will have it in stock in July or August. Patty pan squash is often grown by backyard gardeners and you can often find it at the farmers market. If you have a large pattypan squash, I recommend stuffing it like acorn squash. In general, the smaller the squash the more tender and flavorful it will be. They're often light green, dark green, white, yellow, orange, or some variety of several of those colors. You'll likely find patty pan comes in a variety of colors. Its unique scalloped edge shape and small size make some people think it's just a decorative and inedible gourd! I think you'll find that it's a delicious, tender, and uniquely flavored squash. Patty pan squash is also called UFO squash (for its resemblance to a flying saucer shape), granny squash, and custard squash. Their skin is slightly thicker than other summer squashes and zucchini, but it's edible and quite tasty. Pattypan squash (or patty pan) is a summer squash varietal that has a mild flavor similar to yellow squash and crookneck squash. They're usually available all through the later summer months. Keep your eyes peeled for them starting in July. Patty pan are a little tricky to find, and may only be available at your local farmer's market. But, a patty pan is a denser, sturdier summer squash that benefits from a good roast in the oven. Most summer squash is better sauteed - it doesn't stand up well to roasting. I truly think this is the best way to make patty pan squash. Add toasted walnuts or pine nuts for crunch, dollops of basil pesto, or shaved Parmesan cheese or vegan Parmesan for a salty, umami kick.You are going to love this roasted patty pan squash with parmesan - it's a fantastic summer squash recipe! We love this recipe as written, but I hope you’ll feel free to make it your own. It also goes nicely with any of these pasta recipes: We often pair it with a pesto pizza or Margherita pizza. This sautéed patty pan squash recipe would be a perfect side dish for almost any summer meal. Patty Pan Squash Serving Suggestions and Variations Transfer it to a serving dish, and top with the fresh basil and red pepper flakes. When the squash is just tender, turn off the heat and add the lemon juice, garlic, and parsley. Stir only occasionally so that the squash has a chance to brown around the edges. Add the squash and cook until the pieces are tender but still have a nice bite. Then, heat the oil in a large skillet over medium heat. I like to aim for 1-inch chunks, though they always vary a bit based on the squashes’ shapes. Start by cutting the squash into similar-sized pieces. And salt and pepper – To make all the flavors pop!įind the complete recipe with measurements below.Other fresh herbs, such as mint or thyme, would be great here too! Fresh parsley and basil – They add fresh, aromatic flavor to this simple summer side dish. ![]() Extra-virgin olive oil – It helps the squash brown and soften as it cooks.Patty pan squash, of course! Use just one variety, or seek out a mix of colors and shapes.Here’s what you’ll need to make this recipe: Try it the next time you need an easy side dish to round out a summer meal! It’s super simple, bright, and fresh, and it really shows off the squashes’ unique colors and shapes. You can cook patty pan squash in all sorts of ways, but this sautéed patty pan squash recipe might be my favorite. If you like zucchini, chances are you’ll be a fan of patty pan squash too. Their flavor is close to that of yellow squash, but they have firmer, denser flesh. You’ll find them in a variety of colors – dark green, light green, yellow, or a mix – but they all have a similar texture and taste. Some are round, others are tulip-shaped, and still others look like little flying saucers with fun scalloped edges. ![]() These adorable summer squash tend to be small in size, and their shape varies. If you love a cute, colorful veggie as much as I do, head to the farmers market and buy yourself a box of patty pan squash. ![]()
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