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GET IT NOWI’ve Got Four Patty Pan Squash Recipes In One
You’ve picked up this new summer veggie, and now you’re wondering how to cook patty pan squash? I’ve got you. If you love summer squash, my easy patty pan squash recipe is going to be your new favorite during the summer months.
Just like zucchini and yellow squash that I cook many different ways (you can roast zucchini, saute zucchini, or even grill zucchini), I have several simple methods to prepare pattypans. Here they are with pros and cons:
- Roasted – The hands-off method without any special equipment, and the easiest way to cook a large batch. I don’t love turning on my oven on hot days, though.
- Sauteed – The fastest way, but you do have to stand by the stove to cook it.
- Grilled – Quick and simple for summer! It works best with larger squash, so it doesn’t fall through the grates (more on this below).
- Air Fryer – My fave for fast cooking and nice browning. It even gets a little crispy! If you have this appliance, I highly recommend it.
My grandma used to grow patty pan squash in her garden, and I instantly recognized them when we visited a farm recently (in my photo here). Pick your favorite cooking method and make them with me!
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 great, too.
- Salt & Pepper – I use sea salt, but kosher salt works as well.
- Optional Seasonings – Garlic powder, Italian seasoning, and crushed red pepper flakes. I’ve got other flavor variations below!
TIP: I recommend small to medium squash.
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.
How To Cut Patty Pans
You can cook the squash whole, but I recommend cutting it for more even cooking and better browning. Aim for pieces that are the same size, so that they cook at the same rate.
Cut off the ends first. Then, I slice smaller patty pan squash in half, and larger ones into quarters or wedges.
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.
Oven Method:
In a medium to large bowl, toss the squash with oil and seasonings. Arrange on a rimmed baking sheet in a single layer, cut side down, and roast until tender.
Roasting Tip:
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.
Stovetop Method:
Heat the oil in a large skillet. Add the patty pan squash in a single layer, cut side down first. Season and sear until golden, flipping halfway through.
Sauteing Tips:
- 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.
Grill Method:
Toss the squash with oil and seasonings. Place the patty pan squash on the grill, cut side down. Cook until grill marks form, then flip and grill until tender.
Grilling Tips:
- Slightly larger patty pan squash works best for grilling. I still don’t recommend huge ones (as mentioned above due to flavor and texture), but about 4 inches across is perfect to grill. 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.
Air Fryer Method:
Season with oil and seasonings, then arrange the squash in the air fryer basket in a single layer. Air fry, shaking the basket halfway through, until golden.
Patty Pan Squash Recipe (Cook It 4 Ways!)
Learn how to cook patty pan squash with my fast & easy patty pan squash recipe. You can make it using the stovetop, oven, air fryer or grill!
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Ingredients
Tap underlined ingredients to see the ones I use.
Basic Patty Pan Squash:
Optional Flavor Boosters:
Instructions
Tap on the times in the instructions to start a kitchen timer.
Roasted Pattypan Squash:
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Preheat the oven to 450 degrees F (232 degrees C).
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In a large bowl, toss the pattypan squash with olive oil, salt, pepper, and any flavor boosters, if using.
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Transfer the squash to a baking sheet and arrange, cut side down, in a single layer.
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Roast pattypan squash for 15-20 minutes until tender and golden brown on the bottom. (If desired, you can stir halfway through for more even browning.)
Sauteed Pattypan Squash:
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Heat the olive oil in a large skillet over medium-high heat.
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Add the pattypans and arrange, cut side down, in a single layer. Season with salt, pepper, and any flavor boosters, if using. (Work in batches if they don't fit in a single layer.)
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Sear the squash for 3-5 minutes, without moving, until golden on the bottom. Flip and repeat until golden on the other side.
Grilled Pattypan Squash:
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Preheat the outdoor grill for at least 10 minutes, or a grill pan on the stovetop, over medium-high heat.
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In a large bowl, toss the pattypan squash with olive oil, salt, pepper, and any flavor boosters, if using. (If using an outdoor grill, larger squash pieces work best, so they won’t fall through the grates.)
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Place the squash, cut side down, onto the grill or grill pan in a single layer.
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Grill for 3-4 minutes, until the grill marks form on the bottom. Flip and grill for 3-4 more minutes on the other side, until the squash is tender.
Air Fryer Pattypan Squash:
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In a large bowl, toss the pattypan squash with olive oil, salt, pepper, and any flavor boosters, if using.
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Place the pattypan squash in the air fryer basket, cut side down, in a single layer. (Cook in batches if they don’t all fit in a single layer.)
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Air fry for 10-12 minutes at 400 degrees F (204 degrees C), until crispy and golden.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: I have a few tips and pictures of each method in this section above.
- Variations: Try my flavor variations to make these patty pan squash cheesy, herby, or lemony, or for my favorite sauces to drizzle on top.
- Storage: 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.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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How To Cook Patty Pan Squash
Flavor Variations
- Lemon juice – Add a splash of lemon juice in addition to the olive oil for zing. Stir it in upfront for the roasting, grill, or air fryer methods. If you’re sauteing, add it after removing from heat.
- Fresh herbs – Sprinkle with fresh parsley, basil, or thyme after cooking.
- Parmesan cheese – This works best at the end for the grilling or sauteing methods, but for the air fryer or oven, you can toss with grated parm before cooking.
- Sauces – I don’t think this patty pan squash recipe needs anything extra, but if you’re feeling fancy, you can dip the pieces in lemon butter sauce, garlic aioli, or marinara.
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:
- 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:
24 Comments
Elizabeth
0Simple and good. My pattypan was huge! I grew it in my garden then used it for fall decoration for a few days then air fried it.
Maya | Wholesome Yum
0Thank you, Elizabeth! Lucky you for hacing a garden patty pan squash to use for this recipe!
Nancy
0Oh, forgot to ask… can blanched and frozen chunks be used for the air fryer recipe? Or precooked then frozen be heated up in the airfryer work? What do you think?
Maya | Wholesome Yum
0Hi Nancy, Yes, they would work, but the texture won’t be as good as fresh. I do use my air fryer for reheating all the time though — it’s much better for reheating than other methods.
Nancy
0I had a patty pan squash that I didn’t see. It was hiding under under leaves so it was large by the time I discovered it. Decided to try the air fryer method. I hate to throw good food away. So, I cut it in to chunks, tossed it in olive oil and Lawry’s seasoned salt. After mins, they were incredibly tasty! Thanks for the suggestion! I love using my air fryer and always look for reasons to use it. Thanks!
Maya | Wholesome Yum
0I’m glad you liked it, Nancy! Enjoy!
John
0A OK John uk
Steve Erwin
0Hi Maya, I don’t have a garden myself, but maybe one day I’ll find the time to start one. Anyway, I recently made this squash recipe and absolutely loved it! The seasoning was just right, and the Italian seasoning added flavor. We served it alongside grilled chicken. The simplicity of the recipe makes it perfect for a quick and healthy side dish. Plus, it holds up well for meal prep, making it a great addition to my weekly menu. Thank you, I appreciate all the wonderful recipes on this site.
Louise
0The olive oil and seasonings made the squash so flavorful and crispy. Paired it with some grilled shrimp skewers, and the combination was perfect for a light, easy dinner.
Diann
0I do not know what pattypan squash is? Can you tell me please?
Maya | Wholesome Yum
0Hi Diann, I have that info right in the post. 🙂 Patty pan squash is a flying saucer shaped summer squash. It tastes a lot like zucchini, but a bit sweeter.
Ginger R
0I got 8 of them in my CSA farm box and had never cooked them before. Very much appreciated your video and all the options—made it less intimidating. Decided to roast them all, even though we only have 3 of us to eat them. They turned out perfect with 20 minutes in the oven, which allowed me time to cook the main dish on the stove. YUM! Looking forward to eating the leftovers, too!
Cathy Zywicki
0Do you peel patty pan squashes? Mine are about 8 inches in diameter.
Maya | Wholesome Yum
0Hi Cathy, No, I don’t peel patty pan squash and don’t recommend it, as the skin is similar to zucchini, just a bit firmer. But, very large patty pans like you have can have tougher skin. I generally recommend small to medium ones, but you can still cook them if you’ve got large ones. I still wouldn’t remove the skin, though, as it gives them structure.
Lynn Walker
0Tried the air-fryer method and it worked great! Squash was tender just the outside was beautifully browned and crisp. Thanks so much for the recipe!
Margie
0Can I roast a patty pan squash whole? The outside is so hard I can not cut it.
Maya | Wholesome Yum
0Hi Margie, I haven’t tried that before, but let me know how it goes if you do. Patty pan squash are not usually hard, though, they are typically pretty soft like zucchini or yellow squash. Are you sure what you have is a patty pan squash and not some kind of winter squash? Larger patty pans do have tougher skin, but I’ve never had one that I couldn’t cut with a sharp knife.
Sandra
0I just found this recipe today ( too bad it’s now January & out of season ). Anyway, this is my very favorite squash, thanks to my late sister. The only place you can find them in this area is at farmers markets. I could eat these every day !!
Next summer, I’ll have to try out your way of cooking these.
This is how I make them: First, scrub them to clean them; wipe dry and cut off the stems.
I have a mandoline cutter and slice them about 1/8th inch width. Then I use a frying pan and butter it; once butter is melted, the slices are put in and stirred into the butter to coat the slices. Cook them between low and medium heat, with a spatter shield ( round screen with a handle, so that steam can escape), until soft and tender. I also add sliced yellow onions and salt to taste with the squash. ( Are onions even Keto ? )
Once done, you are in heaven; they go with anything. Enjoy!
Donna
0Love how easy this was. I have always been a little bit intimidated by patty pan squash, but this made cooking them so easy, and they turned out perfectly!
Sharon
0Can you make this squash into a soup?
Wholesome Yum D
0Hi Sharon, I have not used this variety of squash in a soup.
Scarlet
0Thanks for the tips on how to cut and cook patty pan squash. It was my first time but they came out great!
Shelby
0I love that there are so many ways to make this! Having a grill option in the summer is super helpful.
Addison
0I had never had patty pan squash before. The pan version was delicious.