How to Cook Pattypan Squash (3 Ways!)

When summer heat floods the farmers markets and groceries stores with green zucchini and yellow squash, it also brings pattypans, the darling of the summer squash family. These small, adorable, disk-shaped squashes with their sometimes scalloped edges come in all shades of green and yellow, and are just as delicious as their bigger counterparts. They’re also up for pretty much any kind of cooking method you want to use, from roasting or sautéeing to grilling if you want to keep the kitchen cool. Here are three easy ways to quickly cook pattypan squash this summer.

• Cooked pattypans have a mild, sweet flavor. They’re great on their own, especially when served next to something highly spiced or seasoned.
• They’re also super-versatile. They soak up flavor like little sponges once they’re cooked.

Unlike large zucchinis that tend to be watery and have large seeds, pattypans are a smaller variety of summer squash and generally more flavorful. I like to pick a variety of colors and shapes to make the final dish look prettier and for a mixture of textures and flavors. Once you get them home, make sure the pattypans are dry on the outside, then store in the refrigerator for a few days if not cooking right away.

• For sautéeing or roasting: If you plan to sauté or roast them, look for medium-sized squash (about the size of a fist) that are firm, blemish-free, and have shiny skin.
• For grilling: If you plan to grill them, pick larger ones, as they’re less likely to fall through the grill grates.

I’ve found that cutting the squash into wedges is the easiest way to get uniform shapes and sizes, especially if you start with a variety of pattypans. Here’s how to cut them:

1. Trim a little off the top and bottom to remove any bits of stem and to give the squash a flat edge to sit on.
2. Halve each pattypan straight down the middle.
3. Cut each half into 3/4-inch-wide wedges. 

Next comes the actual cooking, and here are three ways depending on what cooking method you’d like to use. The goal for all of them is crisp-tender squash, with flavor coming from char from the grill or from some caramelization of the outside.

• Sautéeing: This is the fastest way but requires the most hands-on attention. Heat a large frying pan with a generous amount of olive oil, then cook the squashes over medium-high heat until the cut sides are browned in spots, which takes about 3 minutes per side. Resist the urge to stir or move the squashes around until they’re browned.
• Roasting: The easiest cooking method starts with tossing the cut squashes with olive oil, salt, and pepper. They’re then roasted on a pre-heated baking sheet in a hot oven until the bottoms are browned, which takes 15 to 20 minutes. They’re only browned on one side because flipping them over and browning the second side results in soggy, overcooked squashes.
• Grilling: The most summer-y approach is to grill oiled and seasoned pattypans on a hot, covered grill until they get nice grill marks, which takes about 3 minutes per side.

• Make ahead: The squash can be cut and refrigerated up to 2 days ahead.
• Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

My favorite way is to dress the hot pattypans with a little lemon juice and olive oil, then sprinkle on some crumbled feta cheese and fresh herbs like parsley or mint for a more robust side that’s good warm or at room temperature.

Leftover cooked squash is also great in:

• Hearty salads or grain salads.
• Chopped up and thrown into frittatas.
• Tossed with cooked pasta and your favorite pre-made pasta sauce.

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