Sautéed Patty Pan Squash Recipe: Let’s kick this off with the essentials. One of the best parts about this recipe? It’s incredibly flexible and requires just a handful of ingredients you probably already have in your pantry or fridge.
That said, a good sautéed patty pan squash starts with fresh, firm squash and ends with a perfectly golden sear in a hot pan.
Main Ingredients:
- 4–5 small patty pan squash (or 2–3 medium), sliced evenly
- 2 tablespoons olive oil (or avocado oil)
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, freshly ground, to taste
Optional Add-Ons for Flavor Boost:
- 1 tablespoon butter (for richness)
- Fresh herbs like thyme, rosemary, or basil
- Red pepper flakes (if you like a little kick)
- Juice from half a lemon
- Grated parmesan cheese for finishing
- Chopped onions or shallots
Kitchen Tools You’ll Need:
- Large skillet or sauté pan (preferably cast iron or non-stick)
- Cutting board and sharp knife
- Garlic press or microplane (optional)
- Spatula or wooden spoon
- Bowl for tossing and prep
Fresh, simple ingredients are the key here. The squash does the heavy lifting—your job is just to make it shine with the right balance of heat and seasoning.
What is Patty Pan Squash?
If you’re staring at this funky UFO-shaped veggie wondering what on Earth it is, you’re not alone. Patty pan squash, also known as scallop squash, is a type of summer squash that’s slightly sweet, tender when cooked, and comes in a variety of vibrant colors like yellow, green, and white.
Fun Facts About Patty Pan Squash:
- It’s named after its resemblance to a fluted pie pan.
- You can eat the skin and seeds—no peeling needed!
- It’s naturally low in calories but packed with fiber, vitamins A and C, and antioxidants.
The flavor is mild—think zucchini but slightly nuttier. That makes it a perfect blank canvas for bold seasonings or fresh herbs. Its texture holds up well to sautéing, giving you a slightly crispy outside with a creamy, tender interior.
Why Choose to Sauté Patty Pan Squash?
Of all the ways to cook patty pan squash—grilled, roasted, baked—sautéing is the fastest and arguably the most flavorful. Why? Because it’s all about that golden-brown crust.
Here’s Why Sautéing is a Win:
- Quick: 10–12 minutes total cooking time
- Customizable: You control the oil, seasoning, and finish
- Healthy: No need to drench it in butter or cheese (unless you want to!)
- Perfect Texture: Crisp edges, soft inside—exactly what you want in a veggie dish
If you’ve ever roasted squash and ended up with soggy slices, sautéing might just be your new best friend. Plus, it’s a one-pan dish. Less cleanup = happy cook.
How to Choose the Best Patty Pan Squash
When it comes to selecting patty pan squash, fresher is always better. Whether you’re at the farmers market or your local grocery store, here’s what you should look for.
Look for These Qualities:
- Small to medium in size (tender and sweet)
- Firm to the touch (no soft spots or blemishes)
- Smooth skin with no cracks
- Glossy, vibrant color
Larger squash can be a bit tougher and more watery, though they still work if sliced thin. If you grow them at home, try to harvest when they’re 2–4 inches wide for the best flavor.
Storage Tips:
- Keep unwashed in a plastic bag in the fridge drawer
- Use within 4–5 days for peak freshness
Step-by-Step Guide to Sautéed Patty Pan Squash
Ready to cook? Let’s walk through every step so you end up with a deliciously golden, perfectly seasoned patty pan squash dish.
Step 1: Wash and Dry the Squash
Start by giving each squash a good rinse under cold water. Since we’re keeping the skin on, you’ll want to remove any dirt or residue. Pat dry thoroughly—moisture is the enemy of a good sear.
Step 2: Slice Evenly
Cut off both ends and slice into rounds about ¼-inch thick. If your squash is especially large, you can halve them lengthwise first. Uniform slices = even cooking.
Step 3: Heat the Pan
Place a large skillet over medium-high heat and add the olive oil. Let it heat for 1–2 minutes until shimmering. Don’t rush this—hot oil is key to browning.
Step 4: Add the Squash
Carefully lay your slices in a single layer. Don’t overcrowd the pan—you want to sauté, not steam. Let them cook undisturbed for 3–4 minutes until golden on one side, then flip.
Step 5: Add Garlic and Seasonings
Once flipped, add the minced garlic and any herbs. Stir occasionally so the garlic doesn’t burn. Season with salt and pepper. Cook for another 4–5 minutes or until the squash is tender with caramelized edges.
Step 6: Finish and Serve
Optional but recommended: add a splash of lemon juice or a sprinkle of parmesan right before serving. Serve warm with your favorite protein or as a side dish.
Tip: Don’t walk away! Patty pan cooks quickly, and burning happens fast.
Flavor Variations and Add-Ons
Want to take your sautéed patty pan squash to the next level? This veggie is like a blank canvas, just waiting for your creative touch. Whether you’re craving bold spices or comforting herbs, these simple twists will transform your dish from everyday to extraordinary.
1. Garlic and Herb Twist
Start with the classic: garlic, olive oil, and a handful of freshly chopped herbs like thyme, parsley, or oregano. Add the herbs in the last minute of cooking so they stay fresh and fragrant. Finish with a touch of lemon zest to brighten it all up.
2. Parmesan-Crusted Patty Pan
Once the squash is nearly done sautéing, sprinkle in a generous handful of grated Parmesan. Let it melt and crisp slightly in the pan for a nutty, salty crust. Want even more flavor? Add a pinch of smoked paprika or chili powder for depth.
3. Mediterranean Style
Toss in chopped cherry tomatoes, kalamata olives, and crumbled feta cheese. Add a dash of oregano and drizzle with olive oil before serving. This variation makes a great side for grilled chicken or fish.
4. Asian-Inspired Kick
Swap out olive oil for sesame oil and sauté with minced garlic and ginger. Finish with a drizzle of soy sauce or tamari and a sprinkle of sesame seeds. For heat, add a few slices of fresh chili or a dash of Sriracha.
These variations keep things interesting and allow you to adjust flavors based on your main course or dietary preferences. The versatility of patty pan squash is part of what makes this recipe so satisfying to keep on repeat.
What to Serve with Sautéed Patty Pan Squash
Wondering how to make this dish part of a larger meal? Whether you’re building a light summer dinner or adding color to your holiday spread, sautéed patty pan squash fits right in.
Perfect Protein Pairings:
- Grilled chicken or turkey breast
- Baked salmon or white fish
- Seared tofu or tempeh for plant-based meals
- Eggs or omelets for a breakfast-for-dinner vibe
Starches and Grains That Work Well:
- Quinoa or couscous for a wholesome bowl
- Garlic mashed potatoes
- Brown rice or wild rice blends
- Polenta or grits for a Southern-style twist
As Part of a Larger Dish:
- Stir into pasta with olive oil, lemon, and capers
- Layer into veggie lasagna or casseroles
- Top a fresh salad or Buddha bowl
- Add to tacos with black beans and avocado
The mild, buttery flavor of sautéed patty pan squash means it plays well with just about everything. It’s especially delicious when combined with fresh summer ingredients like tomatoes, basil, and corn.
Tips for the Perfect Sauté Every Time
Even simple dishes can go sideways if you’re not careful. Here are some pro tips to help you get that perfect golden sear every single time.
1. Don’t Crowd the Pan
Seriously. Overcrowding = steaming. Give your squash slices space to breathe so they caramelize instead of turning mushy.
2. Heat First, Then Oil
Start your pan on medium-high heat before adding oil. This ensures the oil heats quickly and evenly, making your veggies crisp rather than greasy.
3. Don’t Over-Stir
It’s tempting to poke and stir constantly, but patience pays off. Let the squash sit undisturbed for a few minutes to develop that golden crust.
4. Salt Near the End
Salt draws out moisture, which can make your squash soggy if added too early. Season about halfway through cooking or just before serving.
5. Use a Cast Iron or Stainless Steel Pan
Non-stick pans are fine, but cast iron or stainless steel gives a better sear. Just be sure to preheat properly and use enough oil to avoid sticking.
Perfecting your sauté technique will not only elevate this dish—it’ll improve every veggie dish you cook from here on out.
Make It a Meal: Full Plate Ideas
Let’s say you’ve nailed the sautéed patty pan. Now what? Let’s turn it into a complete meal that hits every note—hearty, balanced, and totally satisfying.
1. Grain Bowls with a Twist
Build a bowl with quinoa or brown rice, add sautéed patty pan squash, roasted chickpeas, cherry tomatoes, arugula, and a creamy tahini or lemon yogurt dressing.
2. Summer Veggie Pasta
Toss cooked pasta with olive oil, garlic, your sautéed squash, and fresh basil. Add goat cheese or mozzarella for richness, and finish with cracked black pepper.
3. Garden Veggie Wraps
Layer squash into a wrap with hummus, lettuce, grated carrot, and cucumber. Add grilled chicken or tempeh for protein, and you’ve got lunch to go.
4. Plant-Based Dinner Plate
Pair with sautéed kale, roasted sweet potatoes, and a scoop of lentils or black beans. Drizzle everything with a vinaigrette or herby sauce like chimichurri.
The beauty of patty pan squash is that it can serve as a centerpiece or a supporting character depending on how you build your plate.
How to Store Leftovers
So, you cooked too much (or on purpose, for meal prep)? Great! Patty pan squash holds up surprisingly well with a few storage tricks.
Fridge Tips:
- Let it cool completely before storing.
- Place in an airtight container.
- Store for up to 4 days in the fridge.
Reheating:
- Best method: reheat in a hot skillet for 2–3 minutes.
- Microwave works, but can make the squash softer.
- Avoid overcooking to preserve the texture.
Can You Freeze It?
Technically yes, but not ideal. The texture becomes soft and watery when thawed. If you must freeze, do so in small portions and use within 1–2 months in soups or stews.
Is Patty Pan Squash Good for You?
Absolutely. Patty pan squash is low in calories and carbs, making it a fantastic option for healthy eating without feeling like you’re “dieting.”
Nutrition Highlights (per cup, cooked):
- ~20–30 calories
- 1g protein
- 0g fat
- 5g carbohydrates
- 2g fiber
- High in Vitamin C, A, potassium, and magnesium
It’s hydrating, easy to digest, and ideal for most dietary needs—especially gluten-free, vegan, or low-fat lifestyles. It’s also an excellent source of antioxidants that help fight inflammation and boost your immune system.
Sautéed Patty Pan Squash for Special Diets
Cooking for someone with dietary restrictions? No worries—this dish is naturally compatible with many special diets.
Vegan / Vegetarian:
Use olive oil or avocado oil, skip the cheese or use plant-based alternatives.
Gluten-Free:
No flour, breadcrumbs, or grains here. 100% gluten-free as-is.
Keto / Low-Carb:
With just a few grams of net carbs per serving, it’s a great fit for low-carb or ketogenic eating.
Whole30 / Paleo:
Stick to whole, unprocessed ingredients and avoid dairy add-ons for a compliant version.
It’s a dream recipe for inclusive cooking, especially when you’re feeding a group with varied needs.
FAQs about Sautéed Patty Pan Squash Recipe
You’ve got questions—we’ve got answers. Patty pan squash may not be as mainstream as zucchini, but once you get the hang of it, it’s a total kitchen staple.
Can You Eat the Skin?
Yes! The skin of patty pan squash is completely edible, even when cooked. In fact, it’s part of the appeal. The skin adds a bit of texture and helps the squash hold its shape when sautéed. Just make sure to wash it well.
When Is Patty Pan Squash in Season?
This summer squash is at its peak from late spring through early fall. You’ll usually find it at farmers markets starting in June, and it continues to be harvested through September or even October in some regions.
What Does It Taste Like Compared to Zucchini?
Patty pan squash is similar in flavor to zucchini but with a slightly nuttier, sweeter edge. It’s also a bit firmer in texture, making it great for sautéing or grilling. If you like zucchini, you’ll probably love patty pan squash.
Can You Use It in Place of Other Squashes?
Absolutely. You can swap patty pan for zucchini, yellow squash, or even eggplant in most recipes. Just keep an eye on cooking time, as patty pan can be slightly denser and may need a couple of extra minutes to soften fully.
How Do I Know When It’s Done Cooking?
Perfectly cooked patty pan squash will be golden on the edges, fork-tender in the center, and aromatic from the garlic and herbs. Don’t let it go too long or it may lose its bite and become mushy.
Conclusion
So, there you have it—a complete, step-by-step guide to making sautéed patty pan squash that’s golden, flavorful, and unbelievably easy. Whether you’re working with a garden bounty or just discovered this fun-shaped squash at the store, you’re now fully equipped to turn it into something special.
This dish is endlessly adaptable, quick enough for weeknights, and impressive enough to serve at dinner parties. Plus, it checks all the boxes: healthy, tasty, and versatile.
Remember: cooking is a creative process. Don’t be afraid to play with flavors, add your own twist, and make it yours. Sautéed patty pan squash is more than just a side dish—it’s your new summer favorite.
