Friday, August 8, 2014

Simple Pattypan Squash

Pattypan squash from the farmer's market
Have you ever picked up your share from your local CSA (Community Supported Agriculture) or gone to a farmer's market and come home with something that looks really cool but you simply don't know what to do with it?

That happens to us sometimes. We're trying to broaden our horizons but the truth is there are so many foods out there to try that there are times when we get something and we don't know what to do with it.

That happened this past week when we went to the South Windsor Farmer's Market. It's a beautiful market and a lot bigger than some of the others in the area and since we happen to be there every Saturday it makes it easy to try new things as well as pick up old favorites.

This week, I decided to try something I've seen many times but never actually tried before: pattypan squash.

I asked the young lady I bought it from as well as one of the wonderful people that work there what they do with it - and the answer was basically the same both times: cook it very similar to the way you'd cook yellow squash or even zucchini.

That was all I needed to hear.  This week I made it as a side with dinner and loved it. It had a stronger flavor than zucchini or yellow squash but it's definitely something I'll make again.

Here's what I did:


  • 2 pattypan squash, cut into 1/4 thick slices
  • olive oil (just enough to lightly cover the slices of squash)
  • herbs of your choice (I used garlic powder, ground rosemary and oregano)
  • 1 tsp kosher salt


  1. Lay the cut squash out on a cutting board and lightly sprinkle with kosher salt. This will draw out some of the water and keep the squash from getting too "mushy"
    The cut squash sprinkled with kosher salt
  2. Let the squash sit for a minimum of 20 minutes, up to an hour
  3. You'll notice that a lot of water has collected on the surface of the squash. Take a paper towel and blot off all the excess water
    Notice the water on the surface of the squash after sitting with the kosher salt
  4. Spray or drizzle olive oil on the squash
  5. Sprinkle on the herbs of your choice
  6. Turn over the squash and repeat steps 4 and 5 above
  7. Lightly oil a grill pan or a grill and preheat (I used a grill pan this time because it was raining outside)
  8. Once the grill (or pan) heats up, place the squash on it and cook until you start to see marks on the underside (three or four minutes)
    The squash with the oil and herbs in the grill pan
  9. Turn the squash and cook an additional three or four minutes until done
    One side cooked and almost ready to eat!
  10. That's it - you're done! Remove from the grill (or pan) and enjoy!

1 comment:

  1. When bleeding my squash, zucchini and eggplant, I layer a cooking sheet with paper towels and set at a slight angle so it tends to drip off more so then laying them flat! However I cook them almost the exact same way you did! We LOVE our veggies this way!!!
    Love you,