What is pattypan squash?
What's the story
Pattypan squash, with its unique shape and mild flavor, is a versatile summer vegetable. It can be used in a variety of dishes, adding a subtle sweetness and tender texture. From savory to sweet, these recipes highlight the adaptability of pattypans in the kitchen. They are not just delicious, but also showcase the squash's ability to absorb flavors, making them a favorite for summer meals.
Dish 1
Grilled pattypan squash skewers
Grilled pattypan squash skewers are an easy and delicious way to enjoy this summer vegetable. Simply slice the squash into rounds or wedges, and thread them onto skewers with bell peppers and onions. Brush with olive oil, and sprinkle with salt and pepper before grilling until tender. These skewers make for a great side dish or light main course.
Dish 2
Pattypan squash stir-fry
A quick stir-fry is an ideal way to highlight the delicate flavor of pattypans. Slice the squash thinly, and toss them in a hot pan with garlic, ginger, and your choice of vegetables, like bell peppers or snap peas. Add soy sauce for seasoning, and cook until everything is just tender. This dish goes well with rice or noodles.
Dish 3
Stuffed pattypan squash boats
Stuffed pattypan squash boats make for an impressive dish that can be customized with different fillings. Cut the tops off the pattypans and scoop out some flesh to create little boats. Fill them with a mixture of cooked quinoa or rice, vegetables, herbs, and cheese, if you like. Bake until the squash is soft but holds its shape well.
Dish 4
Pattypan squash fritters
Pattypan squash fritters are crispy on the outside and soft on the inside. Grate the squash and mix it with flour, cornstarch, spices, and herbs of your choice. Shape small patties and fry them in hot oil until golden brown on both sides. Serve hot with yogurt or chutney for dipping.
Dish 5
Roasted patty pan squash salad
Roasting brings out the natural sweetness of patty pans while adding depth to salads. Cut them into bite-sized pieces, along with cherry tomatoes or zucchini slices, if desired. Toss them in olive oil, seasoned lightly with salt, before roasting at high temperature until caramelized edges appear. This makes them perfect salad additions when mixed together alongside fresh greens like arugula leaves, drizzled lightly over top using balsamic vinaigrette dressing.