3 Recipes for Pattypan Squash

Paddypan squash

Pattypan squash is a type of summer squash with a flavor and texture similar to zucchini. Due to its mild flavor, pattypan squash is a versatile ingredient that you can use in a wide array of recipes.

Pattypan Hash Browns

If you are a low-carb or paleo dieter, if you just want a little less starch in your diet, or if you have pattypan squash you want to use, then pattypan squash makes a great substitute for potatoes in hash browns. The trick to browned hash browns is in the preparation of the squash. Because the squash has a relatively high water content, you need to allow some of the water to drain. Fortunately, the recipe contains a simple technique for doing so. For a full meal, top the hash browns with a poached or fried egg. The recipe serves four.


Paddypan Hashbrowns
  • 3 to 4 pattypan squash, peeled and grated

  • 1 teaspoon sea salt

  • 2 green onions, very thinly sliced (white parts only)

  • 3 tablespoons butter (or fat of your choice)

  • Fresh cracked black pepper, to taste


  1. In a large colander placed over a bowl or the sink, sprinkle the grated squash with the salt, covering all the squash. Allow the squash to sit in the colander for 30 minutes. Discard any water that collects in the bowl.
  2. Pat the squash dry with paper towels and toss with the chopped green onions.
  3. In a 12-inch non-stick sauté pan, heat the butter on medium-high until it bubbles and coats the pan.
  4. Add the dried squash in a single layer, spreading it so it covers the entire pan. Add the pepper.
  5. Allow the squash to cook without touching it until it browns, about 5 minutes.
  6. Using a spatula, carefully flip the squash and cook until it browns on the other side, another 3 to 4 minutes. Serve immediately.

Mushroom Stuffed Pattypan Squash

Turn a pattypan squash into a tasty meal (or use it as a unique side dish) by filling it with a savory mushroom and herb stuffing. The recipe serves six.


Stuffed Paddypan Squash
  • 6 pattypan squash, stem removed
  • 4 bacon slices, chopped
  • 1 onion, chopped
  • 8 ounces cremini mushrooms, stems removed and chopped
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked black pepper
  • 3 garlic cloves, minced
  • 1 cup breadcrumbs
  • 1/2 cup grated Asiago cheese


  1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment.
  2. Fill a large pot half full with water and bring it to a boil. Add the squash and cover. Boil the squash for 10 minutes.
  3. Remove the squash from the pot and carefully slice vertically across the top. Discard the top. Use a spoon to scoop out the squash from the shell, reserving both parts.
  4. Put the shells on the prepared baking sheets and chop the scooped out flesh.
  5. In a large sauté pan on medium-high heat, cook the bacon, stirring occasionally, until it is crisp, about 5 minutes.
  6. Using a slotted spoon, remove the bacon from the hot oil and set it aside on a platter. Add the onion, mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until the vegetables are soft and mushrooms browned, about 5 minutes.
  7. Add the garlic and cook, stirring constantly, until the garlic is fragrant, about 30 seconds.
  8. Remove from the heat and stir in the breadcrumbs, cheese, and reserved chopped squash.
  9. Spoon the stuffing into the squash shells.
  10. Bake in the preheated oven for 15 minutes until the stuffing begins to brown. Serve hot.

Pattypan Hummus

During squash season, another great way to use pattypan squash is to make a chickpea-free hummus. This recipe is low in carbs and nutritious, and it is a refreshing taste on a classic dip. Serve with carrot sticks, pita chips, or sliced veggies for a nutritious and tasty appetizer, or spread it on a sandwich. The recipe makes about three cups.


Bowl of hummus
  • 3 cups peeled and seeded pattypan squash cubes
  • 4 tablespoons extra-virgin olive oil, divided
  • Juice of 1 lemon
  • 1/4 cup tahini
  • 1/4 teaspoon cumin
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt
  • 3 tablespoons chopped flat leaf parsley (Italian parsley)
  • Paprika for garnish


  1. In a blender or food processor, combine the squash cubes, 3 tablespoons of the olive oil, the lemon juice, the tahini, the garlic cloves, and the salt. Process until smooth, about 30 seconds.
  2. Put the hummus in a bowl and stir in the chopped parsley. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with paprika. Chill or serve at room temperature.

A Versatile Veggie

These are just a few of the many uses of pattypan squash, which is an incredibly versatile veggie that you can use in salads, appetizers, soups, main courses, and side dishes. With a little imagination, you can enjoy this squash in its many tasty forms.

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3 Recipes for Pattypan Squash