How To Cut And Cook Patty Pan Squash

You can cut and cook patty pan squash easily by slicing off the top and bottom, then cutting it into wedges, cubes, or rounds depending on your recipe.
 
This cute little summer squash looks like a flying saucer, which is why it’s sometimes called a scallop squash.
 
The good news is that cutting and cooking patty pan squash is actually super simple once you know a few basics.
 
In this post, we’ll walk through how to cut and cook patty pan squash step by step so you can go from whole squash to a delicious dish in no time.
 
Let’s dive in.
 

How to Cut and Cook Patty Pan Squash

Cutting and cooking patty pan squash starts with picking the right one and prepping it properly.
 
Here’s exactly how to do it:
 

1. Choose the Right Patty Pan Squash

Small to medium patty pan squash, about two to four inches across, are the best for cutting and cooking.
 
At this size, the skin is tender and the seeds are soft, so you don’t even need to peel or scoop anything out.
 
Larger patty pan squash can still be cut and cooked, but the skin gets tougher and the seeds become woody.
 
If you only have a big one, just scoop out the seeds before you cut and cook patty pan squash.
 

2. Wash and Trim the Squash

Rinse your patty pan squash under cool running water and gently scrub the skin with your hands or a soft brush.
 
Pat it dry, then place it on a stable cutting board.
 
Using a sharp knife, slice off the top stem end and the bottom blossom end so you have two flat surfaces.
 
This flat base makes cutting and cooking patty pan squash much safer because the squash won’t roll around.
 

3. Cut It Into Your Desired Shape

Now you can cut the squash however your recipe calls for.
 
For wedges, stand the squash on a flat end and cut it in half, then slice each half into half-inch wedges.
 
For cubes, cut the halves into slices and then stack and chop them into bite-sized pieces.
 
For rounds, simply slice the whole squash crosswise into coins.
 
However you cut it, try to keep the pieces similar in size so they cook evenly.
 

4. Decide Whether to Peel It

You really don’t need to peel small or medium patty pan squash because the skin is thin and totally edible.
 
The skin also holds the pieces together, which helps when you cut and cook patty pan squash at high heat.
 
Only peel the squash if the skin feels tough, which usually happens with larger ones.
 

Best Ways to Cook Patty Pan Squash

You can cook patty pan squash in so many ways, and each method brings out something a little different.
 
Here are the most reliable ones:
 

1. Roast It in the Oven

Roasting is probably the tastiest way to cook patty pan squash.
 
Toss your wedges or cubes with olive oil, salt, pepper, and any herbs you like.
 
Spread them in a single layer on a sheet pan and roast at 400°F for about twenty to twenty-five minutes.
 
Flip them halfway through so they brown evenly, and pull them out when the edges turn golden.
 

2. Sauté It on the Stovetop

Sautéing is fast and perfect for a weeknight side dish.
 
Heat a little olive oil or butter in a skillet over medium-high heat.
 
Add your sliced patty pan squash and cook for five to seven minutes, stirring occasionally.
 
Season with garlic, salt, and pepper near the end, and finish with a squeeze of lemon.
 

3. Grill It for a Smoky Flavor

Grilling gives patty pan squash a lovely charred flavor.
 
Brush thick slices or halves with oil and place them directly on a hot grill.
 
Cook for three to four minutes per side until you see nice grill marks.
 
Brush them with a little herb butter or vinaigrette right after they come off the heat.
 

4. Steam or Boil It Gently

If you want the mildest flavor, steaming or boiling works great.
 
Steam your pieces for about five to seven minutes until they’re fork-tender.
 
Boiling takes only three to five minutes, so keep an eye on them so they don’t turn mushy.
 
Drain well and toss with butter, herbs, or a light sauce before serving.
 

Tips for Cutting and Cooking Patty Pan Squash

A few small tricks make a big difference when you cut and cook patty pan squash.
 
First, always use a sharp knife, since a dull blade slips on the firm skin.
 
Second, don’t overcrowd the pan or baking sheet, or your squash will steam instead of brown.
 
Third, season after cooking rather than before when you boil or steam, so the flavor stays bright.
 
Finally, taste as you go, because small squash cook faster than you’d expect.
 

So, How Do You Cut and Cook Patty Pan Squash?

You cut and cook patty pan squash by trimming the ends, slicing it into wedges, cubes, or rounds, and then roasting, sautéing, grilling, or steaming it until tender.
 
It’s a forgiving little squash that doesn’t need peeling and works with almost any seasoning you enjoy.
 
Whether you roast it with herbs or toss it into a quick skillet, cutting and cooking patty pan squash is a simple way to add something fresh to your table.
 
Give it a try the next time you spot one at the market, and enjoy every bite.