Can I sauté patty pan squash?

Absolutely. Patty pan squash is perfect for sautéing due to its tender flesh and mild, nutty flavor. When cut into evenly sized pieces and cooked in a hot skillet with a bit of olive oil, it gets beautifully golden while staying firm on the inside. Add garlic, lemon, and fresh herbs for a flavor-packed side dish in just 15 minutes. Sautéing is actually one of the best ways to bring out the squash’s natural sweetness and texture.

Do I need to peel patty pan squash?

No, peeling is not necessary. The skin is thin, edible, and full of nutrients —especially when the squash is young and freshly harvested. In fact, peeling it can remove some of its flavor and structure. Just rinse it well and trim the ends before cooking.

Why is my patty pan squash falling off?

If your sautéed squash is mushy, watery, or falling apart , the likely culprits are overcrowding the pan, using low heat, or overcooking. Always pat squash dry, cook in batches, and sauté over medium-high heat to preserve its firm bite. Also, avoid slicing too thin.

How do you eat a patty pan squash?

You can eat it cooked or raw , but it's most flavorful when sautéed, roasted, or grilled. The entire squash—including the skin and seeds—is edible. Slice it into wedges or cubes and pair it with proteins, toss it in pasta, or use it in veggie bowls. Even leftovers can be tossed into salads or wraps. It’s one of the few veggies that works as both a star and a supporting ingredient.

How to cut patty pan squash for frying?

For frying or sautéing, cut into 1-inch pieces, wedges, or thick rounds . Uniform cuts help it cook evenly. Smaller squash can be quartered or halved, while larger ones may need to be cut into bite-sized chunks. Always use a sharp knife to avoid crushing the tender flesh. What is the difference between yellow squash and patty pan squash? While both are types of summer squash, there are some key differences: Feature Patty Pan Squash Yellow Squash Shape Round, scalloped “flying saucer” Curved neck, elongated body Texture Firmer, holds shape well Softer, more watery Flavor Mild and nutty Mild and slightly sweet Best Cooking Uses Sautéing, grilling, stuffing Roasting, stir-fry, baking Patty pan squash is more visually unique and tends to hold its texture better when cooked, making it ideal for quick sautés.

Sautéed Patty Pan Squash – The Best 15-Minute Summer Side

Name: Sautéed Patty Pan Squash
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 2 teaspoons extra-virgin olive oil; 8 ounces patty pan squash, cut into 1-inch pieces; 1/4 teaspoon sea salt; Fresh ground black pepper; 1 tablespoon fresh lemon juice; 1 garlic clove, grated; 2 tablespoons chopped fresh parsley; Fresh basil leaves; Pinch red pepper flakes (optional)

Ingredients

Scale

2 teaspoons extra-virgin olive oil

8 ounces patty pan squash, cut into 1-inch pieces

1/4 teaspoon sea salt

Fresh ground black pepper

1 tablespoon fresh lemon juice

1 garlic clove, grated

2 tablespoons chopped fresh parsley

Fresh basil leaves

Pinch red pepper flakes (optional)

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Instructions

1. Heat oil in a large skillet over medium heat.

2. Add squash, salt, and pepper. Sauté for 7–10 minutes, stirring occasionally until tender and golden.

3. Turn off the heat. Stir in lemon juice, garlic, and chopped parsley.

4. Garnish with basil and a pinch of red pepper flakes, if using. Serve warm.

Notes

Use smaller squash for the best flavor and texture.

Adjust lemon juice and herbs to taste.

Pairs well with grilled proteins or pasta.

Author: Aaron
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Sautéed
Cuisine: American