When you run across a pattypan squash, you might wonder how the heck you're supposed to eat one of them. Unlike the long, comma-like shape of summer yellow squash or green squash, pattypan squashes are squat and bulbous. The smaller ones are tender like zucchini or summer squash, but the bigger ones may develop tough skins and require you to peel them, like a butternut or acorn squash. So what are you supposed to do with a pattypan?
One of the simplest preparations of pattypan squash is throwing them on the grill pan. But you'll need to do a little bit of prep work to grill pattypan squash. First, trim off the stem ends. If the specimen that you have are small, you can just cut them in half. If they're larger, you'll want to cut them into roughly even wedges in order to increase the surface area. Toss the squash pieces in olive oil, salt, and pepper and heat the grill pan over a medium-high setting on your stove, or get your grill to beetween 400 and 450 degrees.
Put the squash cut side down on the grill for about five minutes per side, until there are distinct grill marks on the flesh of the squash and the flesh of the squash is tender. While you have that going, you can make a little compound butter to put on top of it: Mash together softened butter with minced garlic and chopped parsley leaves. Once the squash is done, dab the compound buttere on top of the squash pieces and let it melt all over them. That's it! You're done. Serve alongside grilled fish or chicken, if you like, or toss the squash with whatever other leafy greens you have for a grilled summer salad.
Get the recipe for Grilled Pattypan Squash With Garlic Butter