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Patty Pan Squash Recipes!

Pattypan squash is a variety of summer squash notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top or flying saucer. The name "pattypan" derives from "a pan for baking a patty".

Pattypan squash comes in yellow, green, and white varieties. The squash is most tender when relatively immature; it is generally served when it is no more than 8 centimeters (two to three inches) in diameter. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavourings and then stuffed and baked.

Pattypan is a good source of magnesium, niacin, and vitamins A and C.  One cup contains approximately 20 to 30 calories and no fat. It is often sliced, baked, coated and fried until golden brown, or simply boiled. In Polish and Ukrainian cuisine, they are pickled in sweet vinegar.  This cute little squash is super versatile and tastes similar to its cousin, zucchini, with a slightly sweeter flavour. 

Roasted Pattypan Squash with Shallots & Herbs


  • 1 pound pattypan squash, cut into 1-inch chunks
  • 2 medium shallots, thinly sliced
  • 2 tsp fresh thyme, chopped
  • 1 tbsp olive oil
  • salt and pepper to taste 


  1. Toss all of the ingredients together in a bowl.
  2. Spread the mixture out onto a sheet pan. Bake for 15 to 20 minutes or until the squash is tender. Monitor it periodically by testing it with a fork.
  3. Serve hot or at room temperature. Enjoy!

*You can make a lovely soup by adding chicken or veggie broth and a splash of heavy cream to the roasted squash and blending until smooth!



Grilled Pattypan Squash with Spiced Chickpeas


For the squash:

  • 4 medium pattypan squash
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste

For the spiced chickpeas:

  • 1 tbsp olive oil
  • 1 cup green onions, chopped
  • 1 (15 oz can) chickpeas, drained
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/4 tsp cinnamon
  • 1/8 tsp cumin
  • 1/8 tsp coriander
  • 1/8 tsp black pepper
  • 1/3 cup  golden raisins
  • 1 tsp honey
  • 1 tsp lemon juice
  • 1 tbsp parsley, finely chopped
  • goat cheese, to garnish




  1. Cut the ends off of the pattypan squash and then cut into 1/4 inch slices. In a large bowl, toss  with olive oil,  salt and pepper to taste. 
  2. Pre-heat and brush your grill clean as needed.
  3. While the grill is heating, chop the onions and parsley, mince the garlic, and measure out your other ingredients before beginning to cook the chickpeas, as the spiced chickpeas come together quickly. 
  4. Grill the pattypan squash over direct medium heat (350-450ºF), flipping as needed, and being sure to produce some nice grill marks.
  5. Once the squash is done grilling, cover it with aluminum foil and make the spiced chickpeas. 
  6. To make the chickpeas, sauté the onions over medium-high heat  in 1 tbsp of olive oil for 1 minute. Add the chickpeas to the pan and cook for another minute. Next add the raisins, garlic, and dried spices and cook for one more minute.
  7. Remove the chickpeas from the heat. Gently mix in the honey, lemon juice, and parsley. 
  8. To serve, arrange the grilled pattypan slices on a plate.Top with the spiced chickpeas and fresh goat cheese. Serve immediately.