Sautéed Patty Pan Squash: A Flavorful Summer Side

Sautéed Patty Pan Squash: A Flavorful Summer Side Dish

Fresh, vibrant, and bursting with seasonal flavor, patty pan squash takes center stage in this easy and delicious summer side dish. Sautéed gently in butter and olive oil, then tossed with garlic, spinach, fresh basil, parsley, and a sprinkle of Parmesan cheese, this recipe transforms humble squash into a show-stopping accompaniment for any meal. Whether you’re looking for a quick weeknight side or a way to showcase your farmer’s market haul, this sautéed patty pan squash delivers taste, nutrition, and rustic elegance—ready in under 30 minutes.

What is Patty Pan Squash?

Patty pan squash, also known as scallop squash, is a type of summer squash with a distinct scalloped, saucer-like shape. It is typically yellow, green, or white, with a tender skin and mildly sweet, nutty flavor. Patty pan squash is commonly harvested in the summer months and is prized for its versatility, quick cooking, and attractive presentation in dishes.

• Shape: Small, round, and scalloped edges—resembling a flying saucer.
• Texture: Delicate, firm flesh that remains moist when cooked.
• Flavor: Mild, slightly sweet, and nutty.

This squash is ideal for sautéing, grilling, roasting, or stuffing, lending itself to both simple preparations and more elaborate dishes.

Ingredients

To create a skillet bursting with garden-fresh flavor, gather the following:

• Patty pan squash (about 4 small to medium), sliced into bite-sized pieces
• Butter (for rich flavor)
• Olive oil (prevents butter from burning and adds a fruity note)
• Garlic, minced (for aromatic depth)
• Fresh spinach (packed and roughly chopped)
• Fresh basil and parsley (chopped for bright, herbal notes)
• Parmesan cheese (freshly grated—it melts and adds savoriness at the end)
• Lemon juice (for a finishing tang and to keep vegetables bright)
• Salt & black pepper (to taste)

Ingredient Table

How to Make Sautéed Patty Pan Squash

Transforming patty pan squash into a tender, savory side takes just a few simple steps. Here’s how:

1. Prep the vegetables: Rinse and dry the patty pan squash. Trim the stems and slice into bite-sized pieces. Mince the garlic, roughly chop the spinach, basil, and parsley.
2. Heat the skillet: In a large skillet, heat the butter and olive oil over medium heat until the butter is melted and frothy.
3. Sauté garlic and squash: Add the minced garlic and cook until fragrant, about 30 seconds. Add the patty pan squash pieces and sauté for about 5–7 minutes, stirring occasionally, until they are golden and just tender but not mushy.
4. Add spinach and herbs: Stir in the spinach, fresh basil, and parsley. Sauté for another 1–2 minutes, until the spinach wilts and herbs are fragrant.
5. Finish and serve: Remove from heat. Squeeze fresh lemon juice over the vegetables, sprinkle with grated Parmesan cheese, and season generously with salt and black pepper. Serve immediately.

Tips for Perfect Sautéed Squash

• Don’t overcrowd the pan: Sauté in batches if necessary—crowding causes steaming rather than browning.
• Use high heat for caramelization: This brings out the natural sweetness and creates a savory crust.
• Add lemon at the end: This keeps the flavor bright and prevents bitterness.
• Fresh herbs matter: Their vibrant taste makes the dish sing—substitute only if truly necessary.
• Parmesan for umami: A little cheese goes a long way to add depth.

Serving Suggestions

Sautéed patty pan squash makes a versatile side for a variety of summer meals. Here are some pairing ideas:

• Serve alongside grilled chicken, steak, or fish for a balanced meal.
• Pair with a grain bowl, such as quinoa or farro, for a hearty vegetarian option.
• Toss with pasta for a quick weeknight dinner—add extra Parmesan on top.
• Enjoy with eggs—topped with a poached egg and crusty bread for brunch.

Why This Recipe Works

• Quick and easy: Ready in about 20 minutes, including prep.
• Healthy: Low in calories and packed with vitamins and minerals.
• Bright flavors: Garlic, lemon, fresh herbs, and cheese make each bite exciting.
• Flexible: Works with other summer vegetables if patty pan squash is unavailable.

Nutrition Information

Variations

• Add cherry tomatoes: Sauté halved cherry tomatoes with the squash for color and juicy sweetness.
• Try it vegan: Omit the Parmesan or use a vegan cheese alternative; use olive oil only.
• Include other herbs: Mint, dill, or chives can add unique flavors.
• Boost the protein: Stir in cooked white beans or chickpeas.

FAQs

Q: Can I use other types of squash in this recipe?

A: Yes, you can substitute yellow squash or zucchini if patty pan squash is unavailable. Adjust the slicing to match the size of the original squash for even cooking.

Q: How do I store leftovers?

A: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture.

Q: Is this recipe gluten-free?

A: Yes, all ingredients are naturally gluten-free. Be sure to check that your Parmesan cheese is labeled gluten-free if you are highly sensitive.

Q: What’s the best way to cut patty pan squash?

A: For small patty pan squash, simply trim the stem and cut them into quarters or slices. For larger ones, remove any tough seeds, then dice into bite-sized pieces.

Q: Can I prepare this dish in advance?

A: This dish is best served fresh, as the squash can become watery when reheated. However, you can prep all the vegetables ahead, so assembling is quick at mealtime.

Expert Tips & Tricks

• Choose small to medium patty pans: These are more tender and cook evenly.
• Don’t peel the squash: The skin is thin and edible, adding color and nutrients.
• Use a cast iron skillet: For best browning and flavor development.

More Patty Pan Squash Ideas

• Roast patty pan squash with garlic and rosemary for a hands-off side.
• Stuff with breadcrumbs, cheese, and sautéed vegetables for a beautiful appetizer.
• Add to summer vegetable soups, stews, or salads for extra texture and nutrition.

Conclusion: Make Patty Pan Squash the Star of Summer

With its cheerful shape and delicate flavor, patty pan squash shines in this easy sautéed dish—elevated by garlic, fresh greens, herbs, and a touch of cheese. Satisfying on its own or paired with favorite mains, this recipe is a celebration of peak summer produce and simple cooking. As you savor each bite, you’ll find that sautéed patty pan squash is well on its way to becoming a seasonal favorite in your kitchen.

Author

medha deb

 

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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