Looking to add a new and exciting ingredient to your end-of-summer recipes? Look no further than patty pan squash! These versatile and delicious veggies are the perfect addition to any meal. Whether you’re grilling, sautéing, or baking, patty pan squash can elevate your dishes to new heights. In this article, we will explore 5 delicious patty pan squash recipes that you need to try today. From crispy Parmesan-crusted squash fritters to creamy patty pan squash risotto, there’s something for everyone to enjoy. Each recipe is designed to showcase the unique flavor and texture of patty pan squash, guaranteeing a memorable culinary experience. So, if you’re looking for a way to switch up your usual summer menu, or simply want to try something new and delicious, these recipes are for you. Get ready to discover a whole new world of culinary possibilities with patty pan squash!
Health benefits of patty pan squash
Patty pan squash, also known as scallop squash, is a small summer squash that’s native to North America. It’s named for its distinctive shape, which resembles a flattened flying saucer. Patty pan squash is packed with nutrients, including vitamins A and C, potassium, and fiber. It’s also low in calories and carbs, making it a great choice for anyone watching their weight or managing their blood sugar levels. Plus, the bright yellow and green colors of patty pan squash make it a beautiful addition to any plate.
How to select and store patty pan squash
When selecting patty pan squash, look for firm, unblemished squash with a bright color. Avoid squash that’s soft or has brown spots. Patty pan squash can be stored in the refrigerator for up to a week. If you have a lot of squash, you can also freeze it for later use. To freeze patty pan squash, slice it into rounds or cubes and blanch it in boiling water for 2-3 minutes. Drain the squash and let it cool, then place it in a freezer-safe container and freeze for up to 6 months.
Basic cooking techniques for patty pan squash
Patty pan squash can be cooked in a variety of ways, including grilling, sautéing, roasting, and baking. It’s important not to overcook patty pan squash, as it can become mushy and lose its flavor. When grilling or sautéing patty pan squash, cook it over high heat for 2-3 minutes per side, or until it’s lightly browned and tender. When roasting or baking patty pan squash, cook it at 400 degrees Fahrenheit for 15-20 minutes, or until it’s lightly browned and tender. Now that you know the basics, let’s dive into the recipes!
Recipe 1: Grilled patty pan squash with lemon and herbs
Grilled patty pan squash is a simple and delicious side dish that’s perfect for summer barbecues and picnics. To make this dish, you’ll need:
– 4-6 patty pan squash, sliced into rounds
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 tablespoon chopped fresh herbs (such as thyme, rosemary, or basil)
– Salt and pepper to taste
To prepare the squash, toss it with the olive oil, lemon juice, and herbs in a large bowl. Season with salt and pepper. Heat a grill or grill pan over high heat. Grill the squash for 2-3 minutes per side, or until lightly browned and tender. Serve hot or at room temperature.
Recipe 2: Stuffed patty pan squash with quinoa and vegetables
Stuffed patty pan squash is a hearty and flavorful dish that’s perfect for a vegetarian main course. To make this dish, you’ll need:
– 4-6 patty pan squash, halved and seeded
– 1 cup cooked quinoa
– 1/2 cup chopped vegetables (such as onion, bell pepper, and zucchini)
– 1 clove garlic, minced
– 1/4 cup grated Parmesan cheese
– 2 tablespoons olive oil
– Salt and pepper to taste
Preheat the oven to 375 degrees Fahrenheit. In a large skillet, heat the olive oil over medium heat. Add the garlic and vegetables and cook for 5-7 minutes, or until softened. Add the cooked quinoa and Parmesan cheese and stir to combine. Season with salt and pepper. Stuff the quinoa mixture into the patty pan squash halves. Place the stuffed squash on a baking sheet and bake for 20-25 minutes, or until the squash is tender and the filling is hot.
Recipe 3: Roasted patty pan squash and chickpea salad
Roasted patty pan squash and chickpea salad is a fresh and flavorful dish that’s perfect for a light lunch or dinner. To make this dish, you’ll need:
– 4-6 patty pan squash, sliced into rounds
– 1 can chickpeas, drained and rinsed
– 1/4 cup chopped fresh herbs (such as parsley, cilantro, or mint)
– 2 tablespoons olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit. Toss the patty pan squash and chickpeas with the olive oil in a large bowl. Season with salt and pepper. Spread the squash and chickpeas in a single layer on a baking sheet. Roast for 15-20 minutes, or until lightly browned and tender. Remove from the oven and let cool slightly. Toss the roasted squash and chickpeas with the herbs and balsamic vinegar. Serve at room temperature.
Recipe 4: Patty pan squash fritters with a spicy dipping sauce
Patty pan squash fritters are a crispy and savory appetizer that’s perfect for entertaining. To make this dish, you’ll need:
– 4-6 patty pan squash, grated
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 cup milk
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Vegetable oil for frying
For the dipping sauce:
– 1/4 cup mayonnaise
– 1 tablespoon hot sauce
– 1 tablespoon honey
To make the fritters, combine the grated squash, flour, Parmesan cheese, egg, milk, cayenne pepper, salt, and pepper in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Drop spoonfuls of the squash mixture into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Drain the fritters on paper towels. To make the dipping sauce, stir together the mayonnaise, hot sauce, and honey in a small bowl. Serve the fritters hot with the dipping sauce on the side.
Recipe 5: Creamy patty pan squash soup with bacon
Creamy patty pan squash soup is a comforting and satisfying dish that’s perfect for a chilly evening. To make this dish, you’ll need:
– 4-6 patty pan squash, chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream
– 4 slices bacon, cooked and crumbled
– Salt and pepper to taste
In a large pot, sauté the onion and garlic in a little bit of olive oil until softened. Add the chopped patty pan squash and broth and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the squash is tender. Use an immersion blender or transfer the soup to a blender and blend until smooth. Stir in the heavy cream and season with salt and pepper. Serve hot, topped with crumbled bacon.
Enjoy!
Patty pan squash is a delicious and versatile ingredient that can be used in a variety of dishes. Whether you’re grilling, sautéing, roasting, or baking, patty pan squash is sure to add a unique flavor and texture to your recipes. Plus, with its many health benefits and beautiful colors, patty pan squash is a great addition to any plate. We hope you enjoy trying out these 5 delicious patty pan squash recipes, and that they inspire you to get creative in the kitchen. Happy cooking!
