Sauteed Patty Pan Squash Recipe

If you’ve never cooked with patty pan squash before, you’re in for a real treat. These adorable, saucer-shaped summer squashes are just as fun to eat as they are to look at. They come in bright yellows, pale greens, and even creamy white varieties, and their mild, buttery flavor makes them perfect for simple preparations like sautéing. Whether you picked them up at the farmer’s market or found them in your garden haul, this sautéed patty pan squash recipe is a quick and easy way to highlight their natural goodness.

What I love most about this dish is how fast it comes together. In under 20 minutes, you’ve got a fresh, veggie-forward side that pairs beautifully with just about anything—grilled chicken, baked fish, or even tossed into a grain bowl. The texture is perfect when done right: tender with just a bit of a bite. And because patty pan squash has such a delicate flavor, it soaks up the garlic, herbs, and olive oil in the best way.

Another bonus? It’s ridiculously customizable. Add a little grated Parmesan at the end for a nutty finish, toss in cherry tomatoes for color and sweetness, or throw in some red pepper flakes if you like a little heat. It’s one of those recipes that doesn’t need much, but can easily be adapted to suit your mood or whatever you have in the fridge.

So if you’ve been wondering how to use that quirky-looking squash, this sautéed version is a great place to start. It’s low effort, super tasty, and a lovely way to make the most of seasonal produce. Let’s get into the recipe!

Why You’ll Love It

• Quick and easy: This recipe comes together in under 20 minutes, making it perfect for busy weeknights or when you need a last-minute side dish.
• Fresh and flavorful: The squash soaks up the garlic, herbs, and olive oil, giving each bite a burst of summery flavor.
• Healthy and light: It’s naturally low in calories, packed with fiber, and a great way to enjoy more seasonal veggies.
• Versatile pairing: This dish goes well with almost anything—grilled meats, pasta, rice bowls, or even on its own as a light lunch.
• Customizable: You can dress it up with extras like Parmesan, lemon zest, or a pinch of red pepper flakes to match your cravings.

Ingredient List

• 1 lb patty pan squash, sliced into bite-sized pieces
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional)
• 1 teaspoon lemon juice (optional, for brightness)
• Grated Parmesan (optional, for garnish)

Ingredient Notes

• Patty pan squash – Try to pick ones that are small to medium in size; they’re more tender and have fewer seeds.
• Olive oil – Use a good quality extra virgin olive oil since it really carries the flavor here.
• Garlic – Fresh minced garlic is best. Don’t use garlic powder—it won’t give the same depth.
• Lemon juice – Just a splash at the end brightens everything up. Optional, but highly recommended!
• Parmesan – If using, grate it fresh. It adds a nutty, salty finish that’s delicious with the tender squash.

Kitchen Equipment Needed

• Large skillet or sauté pan – For evenly cooking the squash slices; I love using my nonstick skillet for easy cleanup.
• Sharp knife – To slice the patty pan squash into uniform pieces for even cooking.
• Cutting board – A sturdy surface for prepping your veggies.
• Wooden spoon or spatula – Great for stirring the squash gently without breaking it apart.
• Garlic press (optional) – Makes mincing garlic quicker if you’re not a fan of chopping by hand.

Instructions

Step 1: Prep the patty pan squash

• Rinse the squash thoroughly under cool water to remove any dirt.
• Trim the stems and blossom ends.
• Slice each squash into halves or quarters, depending on size. You want bite-sized pieces for quicker, even cooking.
• Pro Tip: If your squash is large with tougher skin, you can peel it lightly or scoop out the center if the seeds seem overdeveloped.

Step 2: Heat the olive oil

• Place a large skillet over medium heat.
• Add the olive oil and let it warm up for about 30 seconds to 1 minute.
• Pro Tip: The oil should shimmer slightly but not smoke—that’s your cue it’s ready for the garlic.

Step 3: Sauté the garlic

• Add the minced garlic to the pan.
• Stir constantly for about 30 seconds until fragrant. Don’t let it brown—it can turn bitter.
• Pro Tip: Keep the heat on medium to avoid burning the garlic. If it starts to color too fast, pull the pan off the heat briefly.

Step 4: Cook the squash

• Add the chopped patty pan squash to the pan.
• Toss gently to coat the pieces in garlic and oil.
• Sprinkle in the salt and pepper.
• Sauté for 6–8 minutes, stirring occasionally, until the squash is tender with lightly golden edges.
• Pro Tip: Don’t overcrowd the pan—if needed, cook in two batches so the squash browns instead of steaming.

Step 5: Finish and serve

• Once the squash is cooked through, turn off the heat.
• Add lemon juice for a touch of brightness and stir to combine.
• Sprinkle with fresh parsley and grated Parmesan, if using.
• Serve warm as a side dish or over grains for a light lunch.

That’s it! Simple, fresh, and full of flavor.

Tips and Tricks for Success

• Cut squash evenly: Aim for uniform pieces so everything cooks at the same rate and nothing turns mushy.
• Don’t skip the preheat: Make sure your skillet is hot before adding the squash—this helps it caramelize instead of steam.
• Avoid over-stirring: Let the squash sit undisturbed for a minute or two between stirs to get those nice golden edges.
• Finish with acid: A splash of lemon juice at the end balances the richness of the olive oil and brings the whole dish to life.
• Serve immediately: This dish is best fresh off the stove while the squash is still tender and slightly crisp.

Ingredient Substitutions and Variations

• No patty pan squash? Use zucchini or yellow squash as an easy swap—they cook similarly and taste just as good sautéed.
• Herb options: Don’t have parsley? Try fresh basil, thyme, or chives for a different flavor profile.
• Cheesy twist: Add crumbled feta or goat cheese instead of Parmesan for a tangier, creamier finish.
• Garlic-free version: Substitute shallots or finely chopped onion if you’re avoiding garlic.
• Add-ins: Toss in halved cherry tomatoes, chopped bell peppers, or a handful of baby spinach during the last 2 minutes of cooking for extra color and nutrients.

Serving Suggestions

• Alongside grilled chicken or salmon – It’s a fresh, veggie-forward side that pairs beautifully with simply seasoned proteins.
• Over rice or quinoa – Add a drizzle of olive oil and some crumbled cheese for a quick, healthy bowl.
• As part of a veggie platter – Serve it with roasted carrots, bell peppers, and hummus for a colorful and nourishing spread.
• Tucked into a wrap or pita – I love adding it to a warm flatbread with hummus and greens for a fast lunch.
• With a poached egg on top – The squash’s garlicky flavor pairs so well with a runny yolk for a light brunch or dinner.

Storage and Reheating Instructions

• Refrigerate leftovers: Let the squash cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
• Reheat on the stove: Warm over medium heat in a skillet with a splash of olive oil to bring back some of that sautéed texture.
• Microwave-friendly: You can also microwave leftovers in 30-second bursts, but they may turn a bit softer.
• Avoid freezing: Patty pan squash tends to get watery and mushy once frozen and thawed—best enjoyed fresh!

Frequently Asked Questions

How do I know when patty pan squash is fully cooked?

It should be fork-tender but not mushy, with lightly golden edges. You want it to keep a bit of its bite for the best texture.

Can I make this ahead of time?

You can, but it’s definitely best fresh. If needed, prep the squash and garlic ahead, then sauté just before serving for maximum flavor and texture.

What does patty pan squash taste like?

It has a mild, buttery flavor—similar to zucchini, but slightly firmer. It really shines when sautéed with garlic and herbs.

Can I use frozen squash?

Fresh is best for sautéing, but if you must use frozen, thaw and pat dry thoroughly before cooking to avoid sogginess.

Is this recipe vegan?

Yes! As long as you skip the optional Parmesan or use a plant-based version, it’s completely vegan-friendly.

What else can I add to make it a meal?

Toss in cooked chickpeas, grilled tofu, or shredded rotisserie chicken for extra protein and turn it into a full lunch or dinner bowl.

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Did you try this recipe? Let me know in the comments how it turned out!

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