pattypan squash recipe
The Best pattypan squash recipe
I’ve been making pattypan squash for years, and it’s always a crowd-pleaser. It’s great for casual family dinners or when you want to impress guests without overcomplicating things. Plus, it’s packed with vitamins and fiber, so it’s a healthy option that doesn’t feel like a chore. The way it caramelizes when cooked just right makes it feel indulgent, but it’s actually a lot healthier than you’d think. It’s that kind of dish that feels like a treat but still keeps things balanced.
Easy Pattypan Squash and Tomato Pasta
A light, flavorful pasta dish featuring tender pattypan squash and a simple tomato sauce. Perfect for a quick weeknight meal with bright, fresh flavors.
🥘Ingredients
- 2 medium pattypan squash (about 1.5 lbs total)
- 1 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp garlic powder
- 8 oz pasta (penne or fusilli)
- 2 cups whole milk
- 2 tbsp unsalted butter
- ½ cup grated Parmesan cheese
- 1 cup canned crushed tomatoes
- 2 cloves garlic, minced
- 1 tbsp tomato paste
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. Cut pattypan squash in half lengthwise, scoop out seeds, and slice each half into ½-inch thick rounds. -
2
Toss squash rounds with olive oil, oregano, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly golden. -
3
Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining. -
4
In a saucepan, heat milk with butter over medium heat until slightly steamed. Stir in Parmesan until melted. Remove from heat. -
5
In the same saucepan, sauté garlic in a little oil for 30 seconds. Add crushed tomatoes, tomato paste, salt, and pepper. Simmer for 5 minutes. -
6
Toss cooked pasta with the squash and sauce. Add a splash of reserved pasta water if needed to loosen the mixture.
🔧Equipment
- Cutting board
- Sharp knife
- Large pot
- Baking sheet
- Mixing bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Pattypan Squash and Tomato Pasta Works
❓ Frequently Asked Questions About Pattypan Squash and Tomato Pasta
1. What is the best way to store pattypan squash before cooking?
Keep pattypan squash in a cool, dry place—ideally in a paper bag or breathable container—to prevent moisture buildup. Once cut, store the pieces in an airtight container with a damp paper towel in the fridge for up to three days.
2. Can I substitute another small summer squash for pattypan?
Yes, zucchini or yellow squash work well in a pinch, though texture may vary slightly. For the best results, stick to pattypan if possible, as its flesh holds up better to baking.
3. How do I know when pattypan squash is ripe enough to cook?
Pattypan squash is ripe when its skin is deep green, firm to the touch, and slightly shiny. A gentle tap should produce a hollow sound—like a bell. Avoid squash that feels soft or mushy.
4. What’s the ideal oven temperature for roasting pattypan squash?
Roast pattypan squash at 400°F (200°C) for about 20–25 minutes, or until the edges are tender and slightly golden. For extra crispiness, broil for 2–3 minutes at the end.
