Summer Squash Three Ways

Summary

Servings: 
4
Prep time: 
5 minutes
Cooking time: 
10 minutes

Description

Patty pan squash are small, adorable, disk-shaped squashes with sometimes scalloped edges. They come in all shades of green and yellow, and are just as delicious as their bigger counterparts. They’re also up for pretty much any kind of cooking method you want to use, from roasting or sautéeing to grilling if you want to keep the kitchen cool. Here are three easy ways to quickly cook pattypan squash.

Ingredients

Patty pan squash (about 6 small or 4 medium)

1 to 1 1/2 tablespoons olive oil

1/2 teaspoon kosher salt

Freshly ground black pepper

Instructions

The goal for all of these cooking methods is crisp-tender squash, with flavor coming from char from the grill or from some caramelization of the outside.

Sautéeing: This is the fastest way but requires the most hands-on attention. Heat a large frying pan with a generous amount of olive oil, then cook the squashes over medium-high heat until the cut sides are browned in spots, which takes about 3 minutes per side. Resist the urge to stir or move the squashes around until they’re browned.

Roasting: The easiest cooking method starts with tossing the cut squashes with olive oil, salt, and pepper. They’re then roasted on a pre-heated baking sheet in a hot oven until the bottoms are browned, which takes 15 to 20 minutes. They’re only browned on one side because flipping them over and browning the second side results in soggy, overcooked squashes.

Grilling: The most summer-y approach is to grill oiled and seasoned pattypans on a hot, covered grill until they get nice grill marks, which takes about 3 minutes per side.

Prep the Squash:

  1. Trim and cut the squash into wedges. Trim the tops and bottoms from 1 pound patty pan squash, then halve each squash. Cut each half into 3/4-inch-wide wedges.

Cooking Method #1: Sautéed

  1. Heat the oil. Heat 1 1/2 tablespoons olive oil in a large frying pan (at least 12 inches) over medium-high heat until shimmering.
  2. Add the squash and season. Add the squash and arrange cut-side down in a single layer (it will be a tight fit). Sprinkle with 1/2 teaspoon kosher salt and a few grinds of black pepper.
  3. Sear until golden brown. Let the squash sear undisturbed until golden brown on the bottom, 3 to 5 minutes. Flip the squash onto the other cut side and sear until crisp tender and golden brown on the other side, about 3 minutes more.

Cooking Method #2: Roasted

  1. Heat the oven and a baking sheet. Arrange a rack in the middle of the oven and place a baking sheet on the rack. Heat the oven to 450ºF.
  2. Season the squash. Place the squash wedges in a medium bowl. Drizzle with 1 tablespoon olive oil, season with 1/2 kosher salt and a few grinds black pepper, and toss to combine.
  3. Roast on a baking sheet. Remove the hot baking sheet from the oven. Transfer the squash to the baking sheet and arrange cut-side down in a single layer. Roast until crisp-tender and browned on the bottom, 15 to 20 minutes.

Cooking Method #3: Grilled

  1. Heat the grill. Heat a grill pan or outdoor grill to high (450°F to 550°F). Scrape the grill grates clean if needed.
  2. Season the squash. Place the squash wedges in a medium bowl. Drizzle with 1 tablespoon olive oil, season with 1/2 kosher salt and a few grinds black pepper, and toss to combine.
  3. Grill until browned. Place the squash wedges cut-side down on the grill grates. Cover and grill until grill marks form on the bottom, 3 to 4 minutes. Flip the squash and grill until the squash is crisp-tender and grill marks form on the second side, about 3 minutes more.

Notes

The squash can be cut and refrigerated up to 2 days ahead. Leftovers can be refrigerated in an airtight container up to 4 days.