Getting Creative with Patty Pan Squash in the Kitchen

If you've never cooked with patty pan squash, you're in for a treat. These charming, scalloped-edge squash come in shades of pale green, yellow, and creamy white and look a bit like flying saucers—making them as fun to look at as they are to eat. But don’t let their cute appearance fool you—patty pan squash are versatile, flavorful, and deserve a spot in every summer kitchen.

What is Patty Pan Squash?

Patty pan squash, also known as scallop squash, is a type of summer squash with a tender skin and soft, buttery interior. Unlike winter squash, you don’t need to peel it—just rinse and cook. When harvested young, they're especially sweet and mild with a delicate, almost nutty flavor that pairs well with a wide range of herbs, cheeses, and proteins.

Their firm texture holds up well to various cooking methods, from grilling to roasting, sautéing, or even stuffing. Here are a few delicious ways to bring patty pan squash into your kitchen this season:

1. Roasted Patty Pan with Garlic and Herbs

A simple roast really brings out the best in patty pan squash. Cut them into quarters (or halves if they’re small), toss them in olive oil, salt, pepper, minced garlic, and a handful of fresh herbs like rosemary or thyme. Roast at 400°F for about 20–25 minutes until golden and tender. Serve as a side dish, or toss with cooked quinoa and goat cheese for a light lunch.

2. Stuffed Patty Pan Squash

Thanks to their shape, patty pans make perfect edible bowls. Cut off the tops and hollow out the centers, then stuff with a savory filling—think sautéed onions, ground sausage or mushrooms, cooked rice, Parmesan, and a few breadcrumbs. Bake at 375°F until the squash is fork-tender and the tops are golden brown. It’s a beautiful and hearty dish that feels a little fancy but is simple to pull together.

3. Grilled Patty Pan Skewers

Slice patty pan squash into thick rounds or wedges, toss with olive oil, salt, and pepper, and thread them onto skewers with cherry tomatoes, chunks of red onion, and bell pepper. Grill over medium heat for about 8–10 minutes, turning occasionally. Finish with a drizzle of balsamic glaze or a sprinkle of feta for extra flavor.

4. Summer Squash Sauté

Patty pan squash plays nicely with other summer vegetables. Slice it thin and sauté with zucchini, sweet corn, and cherry tomatoes in a little butter or olive oil. Add a splash of white wine or lemon juice, then finish with fresh basil. Serve as a light side or toss it with pasta and a dusting of Parmesan for a fresh summer meal.

Patty pan squash is one of those ingredients that makes cooking in the summer a joy—quick, easy, and endlessly adaptable. Whether you’re roasting, stuffing, grilling, or sautéing, these cheerful little squash are ready to add beauty and flavor to your table.

Have a favorite way to cook patty pan squash? Share it with us next time you stop in the Market or leave a comment—we love swapping kitchen inspiration!