How to Prepare, Cook, and Freeze Patty Pan Squash

7 ways to cook pattypan squash
7 ways to cook pattypan squash

The Unusual Pattypan Squash

Shaped like a miniature alien spaceship, the pattypan squash comes in white, yellow, and green and can be solid, mottled, striped. What's more it has as many names as it has color varieties:

  • Scallop squash
  • Sunburst squash
  • Button squash
  • White squash
  • Granny squash
  • Custard marrow
  • Custard squash
  • Pattypan

The most common kinds are yellow or green. They vary in size depending on how mature they are when picked.

The different colors and sizes of pattypan squash.
The different colors and sizes of pattypan squash. | Source

Pattypan Squash is a type of summer squash, which you can identify by their edible skins. More information about summer squash in general can be found in the video to the below by Dani Spies.

Summer Squash 101

Pattypans are not often seen in big box stores, unlike their similar tasting brethren, zucchinis and yellow squash. They are even absent from the pages of cookbooks dedicated to the variety of vegetables in Community Supported Agriculture (CSA) drop-off boxes and the volumes authored by revered vegetarian chefs.

But thanks to blossoming farmers' markets and renewed interest in local food, the scallop squash is coming back to dinner. I recently purchased my first pattypan squash at one such farmers' market, with the advice to "stuff it."

Enjoying a Pattypan Meal

Though there are no recipes in my cookbooks, there are plenty on the ever-generous Internet—this squash is as versatile as they come. From it baking in the oven to grilling it outside on the barbecue, you can prepare pattypan in a variety of ways.

It has an even texture throughout and a mild flavor, allowing you to dress it up however you want. It is very similar to summer squash; the two are interchangeable in recipes.

Below, you will find links to recipes and short descriptions of how to prepare the squash in the following ways:

  • Fresh
  • Steamed
  • Sautéed or fried
  • Grilled
  • Baked or roasted
  • Stuffed
  • Pickled
  • Frozen


Eat pattypan fresh with your favorite dip.
Eat pattypan fresh with your favorite dip.

Pattypan is great fresh. You can add slices to a salad or eat them with a creamy dip. Here's a creative way to use it as a bowl for your dip—then, when you're finished, you can eat the bowl!


Steamed pattypan squash is an easy and healthy side to any meal.
Steamed pattypan squash is an easy and healthy side to any meal.

Steaming is definitely one of the simplest ways to prepare any type of squash. The squash is pricked with a fork and then put into a steam basket over a pot of water, covered, and left over boiling water until it is tender. You can check for tenderness by poking the squash with a fork. If you are short on time, cut the squash up into smaller pieces to put into the steam basket over boiling water for about five minutes.

Being one of the few without a steam basket, I have found that putting the whole squash directly into the water and simply boiling it works just as well. Mine took about 20 minutes and were about five inches across. Smaller ones will take less time, larger ones will take more time.

After you're done steaming, chop up the squash, add your favorite seasonings, and, of course, enjoy!

Sautéed or Fried

Sautéed squash is light and refreshing. This is a great way to prepare squash that has been frozen for storage.
Sautéed squash is light and refreshing. This is a great way to prepare squash that has been frozen for storage.

Sautéing is another quick way to prepare this squash.

Cut the squash into pieces with similar thicknesses for even cooking. I prefer discs myself. If you're frying the squash, coat it in a flour-and-egg coating. To prepare the pattypan using either method, heat oil up in a pan until shimmering and add the squash. Use more oil for frying, less for sautéing. Sauté the squash until browned on both sides or fry the squash until the coating is crisp and golden.

Lightly bread the squash before frying.
Lightly bread the squash before frying.

You can add an assortment of seasoning here, anything from Mediterranean to Indian to Asian. I am personally thinking of adding some to the next stir fry I cook up!


If you love savory flavors, try grilling your squash.
If you love savory flavors, try grilling your squash.

It is hard to beat the deep flavors that grilling lends to food.

When grilling, turn up your barbecue to 400 degrees Fahrenheit. You can cut the squash into either slices or discs. Remove the seeds and brush one side with oil or another flavoring sauce before putting that side face down on the grill. Cover for five to ten minutes, then brush the second side and flip the squash, and cover again for five to ten minutes. Continue brushing with oil or sauce and flipping every five to ten minutes until the squash is golden brown.

You can put your seasonings into the oil ahead of time so the flavor is cooked into the squash.

Baked or Roasted

You can bake or roast pattypan—try it stuffed.
You can bake or roast pattypan—try it stuffed.

There are a variety of ways to bake patty pan squash. It can be chopped up, shredded into a casserole, or stuffed. The way you prepare it for baking determines the cooking time and temperature.


You can stuff squash with ingredients such as cheese, rice, spinach, and eggs.
You can stuff squash with ingredients such as cheese, rice, spinach, and eggs.

Stuffing a patty pan squash seems like the most delicious way to go. You can add protein in the form of cheese, eggs, nuts, or meat to complement the squash and make a main course out of it. If you are like me, you will find the addition of cheese very welcome indeed.

The pattypan can be softened ahead of time by another cooking method. I steamed my own for 20 minutes before cutting off the top and scooping out the innards, being careful not to break through the skin of the squash. Some recipes call for mixing back in any squash that you scoop out, while others throw the innards away. It depends on the recipe and how big the seeds inside the squash are. I had to get rid of my squash's guts due to all the seeds.

As you can see, the patty pan squash is as versatile as pasta, with fewer calories: One cup contains only 38 calories.

When you choose a pattypan squash, keep in mind that the smaller ones will be more tender and take less time to cook, but they also are more difficult to stuff. If you are purchasing from a farmers' market, the vendor should be able to answer any questions when you pick them out and help you choose based on how you plan to prepare the squash.


Pickle your squash for a summery treat.
Pickle your squash for a summery treat.

You can also pickle pattypan squash! Slice your squash into 1/4-inch-thick cross sections. (If you select small enough pattypans, you can stack them in a wide-mouthed mason jar to pickle.)

If you're pickling other fruits and vegetables with your squash, such as onions, bell peppers, or lemons, slice them as well.

If you would like your pickles soft, blanch your vegetables in a pot of salted boiling water for two minutes, then drain them and place them in a bowl with ice to stop the cooking. Once they are cool, place them in the container you will use for pickling. Otherwise, sprinkle salt on the slices, cover and set them aside for an hour so they release excess water, then rinse them off.

Then fill your pot with two parts vinegar (cider, white, or other) and one part water. Add any other seasonings you would like, such as peppercorns, pepper flakes, mustard seeds, celery seeds, or allspice. You can also make sweet pickles by adding sugar or maple syrup. Bring the pot to a boil, and simmer on low for 5 minutes.

Pour the liquid over the vegetables, seal them in jars, and let them cool. Once they are completely cooled, you move them to the fridge unless you have sealed them in sterilized jars.

The great thing is that, since you can eat pattypan squash raw, the amount of time you wait is up to you. Leave the pickles to mellow for at least two days before going for them—the longer you wait, the more mellow the flavor.


Before freezing your squash, you will want to blanch it, then cool it down in a bowl of ice water in order to kill bacteria.
Before freezing your squash, you will want to blanch it, then cool it down in a bowl of ice water in order to kill bacteria.

This technically isn't a way to cook squash—it's a way to prepare it to be cooked later!

Slice your squash while boiling a pot of water.

You'll first want to blanch the squash to kill any bacteria. Add the slices to the boiling water, and set your timer for three minutes. As you're waiting, prepare a bowl of ice water.

When the three minutes are up, remove the squash from the boiling water and place it in the ice water to prevent it from cooking any further. When it has cooled, drain the slices thoroughly and allow them a minute or two to dry.

Vacuum-seal the slices or place them in a Ziplock bag and remove all of the air. A handy way to do this is to zip most of the bag shut, then submerge the the entire bag except for the opening in a pot of water, so the water pressure pushes out all of the air.

Stick the vacuum-sealed squash in the freezer, and it will be ready to add to your favorite stir fry when you need it!

How Will You Prepare Pattypan Squash?

Do you already have plans? Share them in the comment section!

Comments 10 comments

vipinsanth profile image

vipinsanth 3 years ago from Trivandrum, Kerala, India

that was a good one... will try it...

SusannaDuffy profile image

SusannaDuffy 2 years ago from Melbourne Australia

Some wonderful ideas to prepare those little squashes! I'm always looking for new ways. Glad I found these

JackieBlock profile image

JackieBlock 2 years ago from SE Michigan

I love these little squash, I have a few I'll be stuffing for dinner tomorrow. They are my favorite squash for stuffing!

emufarm profile image

emufarm 2 years ago from Iowa Author

They do look really cute on the dinner plate, and they are so easy to just roast and serve. Thanks for commenting! I hope you found some new recipes to try!

The Dirt Farmer profile image

The Dirt Farmer 14 months ago from United States

Love the fried cornmeal squash! Will have to try some of the other recipes, too. The pickling looks interesting. All the best, Jill

Elsie Hagley profile image

Elsie Hagley 14 months ago from New Zealand

Nice selection of ideas to cook patty pan squashes.

All thought I haven't heard of this type of squash I will certainly be trying these recipes with the squashes we have here in NZ.

Have a blessed day.

Angela Herring 13 months ago

Can you freeze them whole?

Rubina 2 months ago

Thank you for this post...super-helpful & a great collection of links too. I've just met my first patty cake squash in my organic fruit/veggie box this week.

MBS 2 months ago

Thank you for this! I'm going to roast my locally grown pattypan tonight with several other gems that I found. Also thank you so much for that video on how to vacuum seal without equipment!

Maggi 7 weeks ago

Thank you for all the helpful ideas and recipes. This year I've grown patty pans for the first time and wasn't sure how to cook or conserve them - and I have dozens!

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