How To Cook Patty Pan Squash

Heat the olive oil in a large skillet over medium-high heat.

Add the pattypans and arrange, cut side down, in a single layer. Season with salt, pepper, and any flavor boosters, if using. (Work in batches if they don't fit in a single layer.)

Sear the squash for 3-5 minutes, without moving, until golden on the bottom. Flip and repeat until golden on the other side.

Preheat the oven to 450 degrees F (232 degrees C).

In a large bowl, toss the pattypan squash with olive oil, salt, pepper, and any flavor boosters, if using.

Transfer the squash to a baking sheet and arrange, cut side down, in a single layer.

Roast pattypan squash for 15-20 minutes until tender and golden brown on the bottom. (If desired, you can stir halfway through for more even browning.)

Preheat the outdoor grill for at least 10 minutes, or a grill pan on the stovetop, over medium-high heat.

In a large bowl, toss the pattypan squash with olive oil, salt, pepper, and any flavor boosters, if using. (If using an outdoor grill, larger squash pieces work best, so they won’t fall through the grates.)

Place the squash, cut side down, onto the grill or grill pan in a single layer.

Grill for 3-4 minutes, until the grill marks form on the bottom. Flip and grill for 3-4 more minutes on the other side, until the squash is tender.

In a large bowl, toss the pattypan squash with olive oil, salt, pepper, and any flavor boosters, if using.

Place the pattypan squash in the air fryer basket, cut side down, in a single layer. (Cook in batches if they don’t all fit in a single layer.)

Air fry for 10-12 minutes at 400 degrees F (204 degrees C), until crispy and golden.