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Let me share a family secret that still makes me laugh: I didn’t even know patty pan squash existed until I hit my 30s. I know—how did I go through all those summers missing out on these little cuties? As soon as I discovered them, though, I went on a mission to make up for lost time. Now, the second those plump, scalloped “flying saucers” (that’s what my husband still calls them!) show up at the farmers’ market, I start planning at least one dinner where patty pan squash is absolutely the star. If you’ve never tried them before, don’t worry—this easy, garlicky, slightly herby sauté will have you hooked. But fair warning: you may have to fight off the people who “just want a taste” as you’re cooking. My husband is the number one culprit—he can never resist a mid-cook nibble.
There’s just something about the cheerful yellow and green slices sizzling away in olive oil that puts a smile on my face. The flavor is so sweet and gentle, with just enough bite to stand up to bold garlic and Parmesan. And honestly, how cute do those little wedges look on the plate? Sprinkle on some fresh herbs and a finishing shower of cheese, and you’ve got a side dish that feels both homey and a tiny bit fancy (without any extra work).
Why You’ll Love It:
- Quick and Easy: I’m not kidding when I say this is a 20-minute, chop-and-saute situation. It’s a genuine weeknight saver, for those “oh shoot, what’s for dinner?!” moments.
- Healthy and Nutritious: Patty pan squash is light, super tender, and basically a little vitamin bomb. Plus, it soaks up that garlicky olive oil like a dream.
- Versatile: This works with anything—grilled chicken, pork chops, fish, you name it. I’ve even piled it over lemony pasta or tucked it into a grain bowl and called it dinner.
- Customizable: Want extra garlic? Go nuts. More herbs or a jazzier cheese? Why not. You do you!
Key Ingredients:
Patty Pan Squash: I always hunt for smaller squash—those are the ones that end up sweetest and most tender. Of course, the big guys work too, just cut them into nice wedges so everything cooks evenly. If you spot a mix of yellow and green at the market, grab them. Food should be fun, right?
Olive Oil: Please, don’t skimp here. The olive oil brings those edges to perfect golden brown and gives everything such a luscious mouthfeel. I use regular olive oil for sautéing and, if I’m feeling a bit “extra,” a drizzle of my fancy stuff at the end.
Garlic: Oh, I don’t shy away from garlic in this house! Personally, I sometimes double it (especially on rainy days), but if you’re not as garlic-forward as I am, two cloves will do the trick.
Herbs: Fresh thyme and parsley are my go-tos. Basil, rosemary, or dill also make things pop. If dried is all you’ve got, it works—just remember, dried herbs are stronger, so a light sprinkle will do.
Parmesan Cheese (Optional but Highly Encouraged): You know how some recipes call cheese optional and they don’t mean it? That’s me right now. The Parmesan gets a little melty and golden on the hot squash—absolutely dreamy.
Full ingredient list with amounts and instructions in the recipe card at the bottom.
Step-by-Step Directions:
Step 1: Prepare the Squash
Wash and Trim: Give the squash a quick rinse and a good pat dry—don’t skip this or they’ll steam (not your friend if you want golden crust). Snip off stems and little tough bits. If your squash are adorable and mini, leave them whole. Those medium ones? Slice in half or quarters. With larger squash, my trick is cutting them into generous wedges for lots of caramelized surfaces. So good!
Season the Squash: Pop the pieces in a big bowl, then coat with 1-2 tablespoons of olive oil, your minced garlic, salt, and pepper. This is one of those times where your hands really do the best job tossing everything together so every piece gets a little love. If you’re feeling ambitious, add some of your chopped herbs at this stage for extra flavor punch.
Step 2: Cook the Squash
Heat the Pan: Use your favorite wide skillet—cast iron if you’ve got it, nonstick totally works too. Heat it up over medium-high, swirl in another glug of olive oil, and wait for it to shimmer. That shimmer is your cue: it’s time!
Sauté the Squash: Lay the squash in a single layer, no crowding. If you’ve got a mountain of squash going, do it in batches—you want caramelization, not sogginess. Let them sizzle for 4-5 minutes per side, turning now and then, until they’ve got a gorgeous golden crust and are fork-tender. (Family members are always pulled in by the garlic smell wafting through the house by now. It’s like a dinner bell!)
Add Garlic and Herbs: In the final minute, toss in any extra garlic and more fresh herbs if your heart says “yes.” Give everything a gentle stir so the garlic softens and those bright flavors bloom. Try not to eat it all straight from the pan (harder than it sounds!).
Step 3: Serve and Enjoy
Transfer to a Dish: Slide the hot squash onto your prettiest platter (or, let’s be real, whatever dish is clean and handy).
Optional Toppings: Now comes the really fun part—sprinkle generous handfuls of Parmesan and a fresh herb shower over the hot squash and just watch it melt in. A dash of black pepper on top doesn’t hurt, either.
Serve: Get this on the table right away, when the edges are still a little crisp and the cheese is melty. We love it next to grilled chicken, a juicy steak, or spooned over buttery pasta. Leftovers? Toss them in with cold salads or on a slice of toast for breakfast. I’ve even been known to sneak a cold bite right from the fridge at 10 p.m.—zero regrets!
Serving Suggestions:
- Grilled Proteins: The absolute best companion for grilled chicken, steak, or fish on balmy nights.
- Vegetarian Main: Toss with quinoa, farro, or couscous and a handful of arugula—healthy, filling, and beautiful.
- Pasta Partner: Dump the whole skillet (with all those caramelized garlic bits) onto hot noodles, drizzle with olive oil, and finish with lots of herbs and cheese. Major comfort food point.
- Rice or Risotto: Ladle this over a creamy risotto or plain rice for a lovely, cozy bowl.
- Brunchy Upgrade: Chop leftovers and fold into omelets, frittatas, or sprinkle over avocado toast. (Try it. Trust me!)
Storage and Reheating:
Fridge: Got leftovers? Pop them in a container with a tight lid and stash in the fridge—good for up to three days (not that I’ve ever seen them last that long around here!).
Reheating: Quick and gentle is key. A skillet with a splash of olive oil brings back the best texture, or you can microwave them in 20-second spurts. They’ll stay surprisingly perky if you don’t blast them with high heat.
Freezing: To be honest, squash turns a bit softer after freezing, but you can totally do it. Place cooled squash in a zipper bag, freeze up to two months, then thaw in the fridge and reheat with a little oil in the pan to crisp things up again.
Variations:
- Spicy Kick: Add a smidge of red pepper flakes or swirl in chili oil right before serving for a little “ooh!” factor.
- Herb Explosion: Double or triple the herbs—basil, tarragon, chives, or whatever makes you happy.
- Citrus Zing: Finish with a big squeeze of lemon or a sprinkle of zest to brighten everything up.
- Cheesy Delight: Swap the Parmesan for feta or goat cheese and watch a whole new flavor party unfold.
- Nutty Crunch: Toasted pine nuts, slivered almonds, or even walnuts make a wonderful, crunchy garnish right before serving.
Conclusion:
If you’re ready to fall head-over-heels for one of summer’s most underrated veggies, this patty pan squash recipe just might be your next obsession. With its sweet, tender bites, garlicky edges, and herby, Parmesan-sprinkled finish, it checks all my comfort food boxes while still feeling light and fresh. Best of all, you don’t have to fuss—this is simple, real-life good eating that’ll earn you big smiles around the table.
Now it’s your turn: Have you cooked with patty pan squash before, or is this your first squash rodeo? Got a tried-and-true trick (or a picky eater that needs convincing)? Share your stories down in the comments—I always love swapping kitchen victories and “oops, forgot the garlic!” tales with fellow home cooks. And if someone in your house claims they “don’t like squash,” don’t spill the name until after that first forkful. Worked for my crowd, and maybe it’ll work for yours, too. Happy cooking, friends!
Patty Pan Squash Recipe: A Simple and Flavorful Side Dish
Transform patty pan squash into a quick, flavorful side dish with just a few simple ingredients. Perfectly sautéed with olive oil, garlic, and herbs, this recipe is versatile, healthy, and absolutely delicious!
- 1 lb patty pan squash (small, medium, or large; cut as needed)
- 2 tbsp olive oil (divided, for coating and cooking)
- 2 cloves garlic (minced, divided)
- 1 tsp salt (to taste)
- 1 tsp pepper (to taste)
- 1 tbsp fresh herbs (like thyme, parsley, or dill, chopped)
- 1/4 cup grated Parmesan cheese (optional, for topping)
- Rinse and pat the patty pan squash dry. Trim any stems or rough edges. Cut into bite-sized pieces if large, or leave whole if small.
- Place squash in a bowl. Drizzle with 1-2 tbsp olive oil, add 1-2 cloves minced garlic, salt, pepper, and optional herbs. Toss to coat evenly.
- In a skillet over medium-high heat, add 1 tbsp olive oil and heat until shimmering.
- Add seasoned squash to the skillet in a single layer. Cook for 4-5 minutes per side, turning occasionally, until golden brown and fork-tender. Add remaining garlic and herbs in the last minute, stirring gently.
- Transfer the cooked squash to a serving dish. Sprinkle with Parmesan cheese and additional fresh herbs, if desired. Serve immediately.
This recipe is super flexible and works with any summer squash. Play around with your favorite herbs or whatever cheese you have on hand. Leftovers make a dreamy addition to salads, bowls, or sandwiches the next day. Enjoy!
Patty Pan Squash Recipe: A Simple and Flavorful Side Dish
Ingredients
- 1 lb patty pan squash small, medium, or large; cut as needed
- 2 tbsp olive oil divided, for coating and cooking
- 2 cloves garlic minced, divided
- 1 tsp salt to taste
- 1 tsp pepper to taste
- 1 tbsp fresh herbs like thyme, parsley, or dill, chopped
- 1/4 cup grated Parmesan cheese optional, for topping
Instructions
- Rinse and pat the patty pan squash dry. Trim any stems or rough edges. Cut into bite-sized pieces if large, or leave whole if small.
- Place squash in a bowl. Drizzle with 1-2 tbsp olive oil, add 1-2 cloves minced garlic, salt, pepper, and optional herbs. Toss to coat evenly.
- In a skillet over medium-high heat, add 1 tbsp olive oil and heat until shimmering.
- Add seasoned squash to the skillet in a single layer. Cook for 4-5 minutes per side, turning occasionally, until golden brown and fork-tender. Add remaining garlic and herbs in the last minute, stirring gently.
- Transfer the cooked squash to a serving dish. Sprinkle with Parmesan cheese and additional fresh herbs, if desired. Serve immediately.