Sautéed Pattypan Squash Recipe

Is squash on the menu for dinner tonight? Pattypan squash, also known as sunburst squash, is a variety of summer squash distinguished by its small size, round and shallow shape, and scalloped edges. It is cherished not only for its cute appearance, reminiscent of a tiny UFO, but also for its tender texture and slightly buttery, yet mild flavor that pairs excellently with a wide variety of herbs and spices.

In contemporary cuisine, pattypan squash has found its place in kitchens across Europe and North America, especially during the summer months when it's at its freshest. Its tender flesh and mild flavor make it a perfect canvas for showcasing the robust basil, parmesan, and lemon in this recipe developed by recipe developer Taylor Murray. Eat it as a side, on its own, or even tossed in some scratch-made pasta.

Gather the ingredients

First, grab some pattypan squash. This summer squash is abundantly found in the warmer months and even into the fall. However, once they are done for the year, they are done. It is not common to find these imported from other countries in the winter months, so make these while you can still find them at the market. Fresh summer squash has a ton of flavor and doesn't need much done to it, so for this recipe all you'll need to go with is some fresh basil, a bit of shaved (or grated) Parmesan cheese, a lemon, and some good quality olive oil.

Prep the squash

Start by cutting all the stems and ends off each squash. The size of pattypan squash can vary greatly, but for the average size a simple quarter or halve will do. If the ones you have are extremely large, you may have to cut it into eighths.

Sauté the squash

Add half the olive oil to a stainless steel skillet. Heat over medium high heat, then add the squash. Cook until golden brown on one side, about five minutes, then flip individually or toss the pan gently to turn the pieces over. Continue to cook until each piece of squash is seared on both sides. Transfer to a plate and repeat with the remaining squash.

Dress the squash

After plating up the sautéed squash, squeeze half the lemon over the top, reserving any seeds. Sprinkle some shaved Parmesan over the top, then finish with leaves of fresh basil.

This simple vegetable dish could make an excellent accompaniment to just about anything from roasted chicken to grilled steak. It could also stand on its own as a light lunch, especially if paired with some crusty baguette.

Sautéed Pattypan Squash Recipe
5 from 30 ratings
The Italian flavors of this sautéed pattypan squash will make this side dish shine on your dinner table.
Prep Time
Cook Time
Plate of sautéed squash
Total time: 20 minutes
  • 2 pounds pattypan squash
  • 3 tablespoons olive oil
  • ½ lemon
  • ¼ cup shaved parmesan
  • ¼ fresh basil leaves
  1. Halve or quarter each patty pan squash, cutting off the stem and end.
  2. In a large stainless steel pan, heat half the oil over medium high heat. Add the squash and cook until golden brown on all sides, about 10 minutes, seasoning lightly with salt and pepper. Transfer to a plate.
  3. Squeeze the lemon over the top of the squash, then sprinkle Parmesan over the top. Finish with a few torn leaves of basil.
Calories per Serving 170
Total Fat 12.9 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Cholesterol 6.3 mg
Total Carbohydrates 10.0 g
Dietary Fiber 3.0 g
Total Sugars 5.7 g
Sodium 112.4 mg
Protein 6.2 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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