Roasted Patty Pan Squash

This roasted patty pan squash recipe is a deliciously simple way to enjoy this hearty summer squash. Season it with spices or top it with cilantro pesto for a flavorful side dish!

My CSA included a few patty pan squash, and I have to admit, I wasn’t exactly sure what to do with them at first. But since I love all kinds of squash, I was excited to play with this new ingredient! I decided to slice it and roast it and it turned out beautifully. Roasting it at a high temperature caramelized the outside without overcooking the squash, and topping it with a cilantro pesto brought out the sweetness.

What is a Patty Pan Squash?

A patty pan squash is a summer squash that looks like a small, flattened pumpkin. It’s sometimes called a “flying saucer” squash. It has a sweet flavor, similar to yellow squash, but with a firmer texture. It is usually in season from July through the end of the summer, although this may depend on where you live. Some might be as small as your fist, and some may be larger than a softball.

How to Cut a Patty Pan Squash

To start, carefully slice off the bottom and the top so you have a flat surface to place on the cutting board.

Then slice the squash into wedges. Slice the wedges in half and then continue to cut into 1-2″ pieces. The exact size isn’t important, but the goal is to get the pieces similar in size, so they all cook at the same rate. Discard the soft, seedy center. You do not need to peel the squash.

Can you eat the skin of a patty pan squash?

Yes! Unlike butternut squash or spaghetti squash, the skin of a patty pan squash is edible. Like summer squash and zucchini, you do not need to peel patty pan squash, you can leave the skin on.

What does patty pan squash taste like?

Patty pan squash has a sweet, mild flavor, similar to yellow summer squash. It’s slightly sweet and the texture is soft and tender when roasted. It’s delicious with paired with herbs like cilantro or parsley. I love this patty pan squash with a drizzle of cilantro pesto! While most patty pan squash is around the size of a tennis ball, some patty pan squash will grow quite large. It does have a tendency to get a little bitter as it grows larger.

When is patty pan squash in season?

Patty pan squash is a summer squash meaning it is in season starting in July and lasts throughout the remainder of the summer. While it may not be a common squash at the grocery store, keep your eyes peeled for this squash at farmer’s markets!

How to Cook Patty Pan Squash

You can saute it in a skillet, similar to zucchini, or roast it in the oven. I prefer roasting, as it produces a delicious caramelized outside.

To roast the squash, move the oven rack to the middle position. Place a rimmed baking sheet in the oven. Preheat the oven to 425 degrees. Once the oven is preheated, carefully remove the hot pan. Drizzle 1 tablespoon of oil onto the hot baking sheet. Spread the squash on the baking sheet in a single layer. (Be careful as the pan will be hot!) Sprinkle with salt and pepper.

Bake for 20-25 minutes until the squash is golden brown on the bottom. Do not flip the squash. (So only one side will be brown.)

Let cool for a few minutes, then transfer the squash to a plate or serving dish. Top with fresh parsley, Parmesan cheese, or cilantro pesto.

How to Store Patty Pan Squash

This squash should be kept in the refrigerator. The smaller the squash, the faster it will spoil. But it should last at least a few days or up to a week in the refrigerator.

Cilantro Pesto

I love the fresh, herby flavor of this cilantro pesto combined with the sweetness of the patty pan squash. I highly recommend making a batch of this pesto to drizzle over your squash! You can keep this in the fridge for a few days, so if you have leftovers, try it spread on a piece of naan or spread on your favorite sandwich!

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If you love this patty pan squash recipe, here are a few other recipes you might enjoy!

Butternut Squash Tacos

Sweet Potato Grilled Cheese

Have you ever tried patty pan squash?