Patty Pan Squash

Patty pans can be found in stores and farmer markets from summer into early autumn. Choose the smallest ones available if you want the best taste and texture.


These little squashes are a good source of vitamins C and A, as well as folic acid.


To cook patty pans whole, wash them well, place in a steamer basket over some boiling water, and steam 4 to 6 minutes or until tender (test with a fork).


You can try roasting patty pan squash in your oven. Cut each squash into halves or quarters. Toss with a couple of teaspoons of olive oil and a little SI salt. Place the patty pan pieces on a baking sheet and roast on the top rack of a pre-heated oven (420 degrees) until they are tender enough to pierce with a fork, which will be about 10 to 15 minutes.


Patty pan squash is also excellent when sautéed. Slice three or four medium-sized squash along their diameter, drop into a pan on top of the stove, add a tablespoon of earth balance margarine, and sauté until the slices have browned on one side. Turn and continue sautéing until the second side has browned.