At this time of year, everyone wants to know what to do with pattypan squash — sometimes called sunburst squash – the one that really does look a bit like a squashed mini-pumpkin, or a hat for a Scottish maiden. So first off, let me say DON”T PEEL IT. You can cook it with the rind on and you can eat the whole thing.
Pattypan squash can be treated pretty much the same as zucchini or any other soft-skinned summer squash. Usually I roast it/stuff it, but this week we decided to grill it along with some other vegetables. Honestly I don’t think anyone at our celebrate-the-neighborhood BBQ realized they weren’t the regular yellow squash. And when I went to snack on them at the end of the long night of festivities, there were none left, which is perhaps the best indication that these babies are goooood on the grill! Happy Late Summer, everyone!
Grilled Pattypan Squash
3 -4 pattypan squash, rinsed
4 Tbs extra virgin olive oil
1 Tbs fresh-squeezed lemon juice
1 Tbs fresh oregano or other mixed Mediterranean herbs (thyme, rosemary, basil), chopped
2 -3 cloves garlic, minced
¼ tsp salt
Slice off the stem of each pattypan. Then cut into ¼ – ½” slices, depending on how you like them.
In a separate container (preferably a recloseable one in which you can marinate the vegetables), whisk together the olive oil and lemon juice until emulsified. Add the herbs, garlic and salt and stir to combine. Add the squash and stir to coat (or use your hands!). Cover (or seal) and refrigerate for at least a half hour and up to two hours. If you can, let them come back to room temperature while the grill heats up. Then cook – about three minutes each side – until you reach desired temperature and char. Sprinkle with finishing salt if desired and serve.
You may also like:
Roasted Pattypan Squash (very simple)
Stuffed and Roasted Pattypan Squash (very dramatic)