Cooking vegetables and making them a hit item is always quite a task. A pattypan squash is no exception to this. However, to ease your worries, Tastessence presents you with five unique ideas of cooking this vegetable in delicious ways.
Pattypan squash can be steamed, boiled, fried, baked, roasted, grilled, or eaten raw as a part of salads. To make these methods scrumptious, all you need is a great combination of ingredients.
Pattypan squashes are regularly seen while shopping at markets, but hardly do we realize that so much can be done with them. These small disc-like vegetables come in a variety of colors and subtypes. Scallop squash, sunburst squash, button squash, white squash, granny squash, custard marrow, custard squash, and pattypan are some of the popularly known varieties. Just like bell peppers, these squashes are also available in many colors such as yellow, green, and white.
So, if you stumbled upon a good purchase of pattypans, there are a lot of things that you can do with them. They don’t have to be peeled, but just washed before eating. This makes them ideal ingredients for cooks who are looking for quick fixes. Let’s take a look at some of the ways in which you can make interesting use of this vegetable to add a different taste to your dinner table tonight.
Ways to Cook Pattypan Squash
Roasted Pattypan Squash
♨ Big pattypan squash, 1 – 2
♨ Olive oil, 2 tablespoons
♨ Garlic, 1 clove
♨ Black pepper, freshly ground, 1 teaspoon
♨ Kosher salt (as per taste)
♨ Dried oregano
♨ Preheat the oven at 400°F.
♨ Wash and break open the vegetable.
♨ Place it on a foil to season it.
♨ Pour olive oil, sprinkle the black pepper, spread the squashed garlic, and drizzle oregano and salt as per taste.
♨ Place it in the oven for about 20-25 minutes just till the squash gets a texture that is easy enough to bite.
♨ Remove it from the oven, and serve it hot with something on the side if you like!
Stuffed Pattypan Squash
♨ Pattypan squashes, 6
♨ Bacon, 6 slices
♨ Soft bread crumbs, 1½ cups
♨ Diced onion, ½ cup
♨ Grated Parmesan cheese, ¼ cup
♨ Salt and pepper, as per taste
♨ Preheat the oven to 350°F while you prepare the items.
♨ Boil about a cup of water in a saucepan, and add the squashes to it. Cook for about 10 minutes till they get tender.
♨ Next, cut off the top so that the stem comes off, and carefully scoop out the centers of your pattypans with a melon baller.
♨ Save these to make the stuffing.
♨ Heat about two tablespoons of olive oil in a skillet, and cook the bacon till all the slices are evenly brown.
♨ Sauté the onions in the same oil for better flavoring. Add the bits of squash to the onions, and sauté the mixture for about a minute.
♨ Remove the skillet from heat; add the breadcrumbs, bacon, and lastly the Parmesan cheese to the mixture.
♨ Season this stuffing with salt and pepper as per your taste.
♨ Stuff each pattypan squash with this mixture, and bake them for about 15 minutes.
♨ Serve them hot with some mayo on the side.
Pattypan With Pasta
♨ Pattypan squash, quartered into small pieces, 1¾ pounds
♨ Farfalle pasta, 1 pound
♨ Olive oil, 3 tablespoons
♨ Fresh mint leaves, chopped, ¾ cup
♨ Parmesan cheese, grated, ¾ cup
♨ Onion, diced, ½
♨ Lemon juice, 1 tablespoon
♨ Salt and pepper, to taste
♨ Fill ¾th of the cooking pot with water, add paste to it, some salt, bit of oil, and let the paste cook.
♨ Once the paste is soft and tender, drain the water, save ¾th of it, and keep both the items aside.
♨ Next, in a skillet, heat one tablespoon of olive oil, add the squash, and keep stirring it till it gets lightly cooked.
♨ Once the pattypan squash is cooked, remove from heat, add some lemon juice, and keep aside.
♨ Lower the heat under the skillet, and add the remaining olive oil. Sauté the onions, garlic, diced pattypan squash, add the saved water, and cook till the ingredients are tender.
♨ Add the remaining lemon juice to the mixture, and bring it to boil till the water nearly evaporates.
♨ Next, add pasta and let the mix cook for about 3 minutes.
♨ Remove from heat, toss in the cheese and mint leaves, and serve it hot.
Baked Pattypan Squash
♨ Pattypan squash, large, 4
♨ Onion, halved and sliced, 1
♨ Marinara sauce, 1 cup
♨ Parmesan cheese, grated, ½ cup
♨ Mozzarella cheese, grated, 1 cup
♨ Breadcrumbs, 1 cup
♨ Garlic cloves, chopped, 3
♨ Olive oil, 2 tablespoons
♨ Dried oregano, ¼ teaspoon
♨ Parsley, dried, ¼ teaspoon
♨ Salt and pepper, as per taste
♨ Preheat the oven to 400°F.
♨ Open up a large baking sheet, and brush some olive oil on it.
♨ Next, in a skillet, heat one tablespoon of olive oil, and toss the squash and onion slices.
♨ Spread them out on the baking paper, sprinkle salt and pepper, pour the marinara sauce evenly over your squash slices, and bake them for about 15 minutes.
♨ Later, sprinkle the cheese and bake them for another 5 minutes to just melt the cheese and make it brown.
♨ To make the garlic breadcrumbs, heat two tablespoons of olive oil in a skillet, add the squashed garlic, stir in the breadcrumbs till golden brown, and remove from heat.
♨ Sprinkle the breadcrumbs along with oregano and parsley over the baked patty an squash; serve hot.
Pickled Pattypan Squash
♨ Baby pattypan squash, divided, 2½ cups
♨ White vinegar, 1½ cups
♨ Water, 1½ cups
♨ Sliced shallots, ⅓ cup
♨ Kosher salt, 1 tablespoon
♨ Sugar, 1 tablespoon
♨ Black peppercorns, 1 tablespoon
♨ White peppercorns, 1 teaspoon
♨ Coriander seeds, 1 teaspoon
♨ Mustard seeds, 1 teaspoon
♨ Crushed red pepper, ½ teaspoon
♨ Garlic cloves, crushed, 3
♨ Bay leaf, 1
♨ Tarragon sprigs, 4
♨ Green onions, halved lengthwise, 4
♨ Lemon wedge, 1
♨ Combine vinegar, water, shallots, salt, sugar, peppercorns, coriander seeds, mustard seeds, red pepper, garlic cloves, and bay leaf. Bring all these ingredients to boil till the sugar dissolves completely.
♨ In a storing jar, place 1¼ cups of squash, and add the remaining ingredients on top.
♨ For the next layer, add the remaining squash, and top it with the boiled mixture.
♨ Refrigerate this for 2 days before consuming.
Cooking this summer squash is quite easy once you master the recipes. What you need to keep in mind is to buy clean vegetables that do not have any nicks or bruises. The texture should be smooth and soft. Avoid buying the ones that are bigger than the size of your palm. The smaller they are, the better they are in taste. Hope these recipes will give you a fresh perspective towards cooking this vegetable in a delectable way!