If you find an interesting patty pan squash at the market, don't hesitate to buy one to cook at home! The patty pan squash has a small size with a delicate aroma like zucchini or summer squash. Try grilling a pumpkin that has been halved and topped with olive oil and herbs in the oven, or tossing the cheese mixture into a whole pumpkin patty pan before you bake it. If you like the smell of smoke, roast the pumpkin patty pan pieces in the grill. If you are in a hurry, you can use a frying pan to cook it on the stove.
Ingredients
Oven Baked Pumpkin Patty Pan
- 700 grams of small patty pan pumpkin
- 1 tbsp (15 ml) olive oil
- 2 cloves of minced garlic
- tsp. (3 grams) salt
- tsp. (0.5 grams) dried oregano
- tsp. (0.5 grams) dried thyme
- tsp. (0.5 grams) black pepper
- 1 tbsp. (5 grams) fresh parsley (optional)
Makes 4 servings
Pumpkin Patty Pan Filled with Cheese
- 1 cups (140 grams) dry breadcrumbs
- cup (190 grams) ricotta (Italian white cheese)
- cup (60 grams) grated mozzarella cheese
- cup (50 grams) grated parmesan cheese, halved
- 1 tbsp. (10 grams) dry Italian seasoning
- 2 eggs
- tsp. (1 gram) garlic powder
- 6 small patty pan pumpkins
Makes 6 servings
Baked Patty Pan Pumpkin
- 4 tbsp. (60 grams) softened unsalted butter
- 1 tbsp. (5 grams) fresh parsley
- 1 clove of garlic finely chopped
- 1 tsp. (10 grams) kosher salt, divided by two
- tsp. (2 grams) black pepper, halved
- 700 grams of small patty pan pumpkin
- 1 tbsp. (15 ml) olive oil
Makes 4-6 servings
Sauteed Pumpkin Patty Pan with Seasoning
- 1 tbsp. (15 ml) olive oil
- 1 tbsp. (15 grams) butter
- thinly sliced sweet onion
- 4 pumpkin patty pan
- 3 cloves of garlic, crushed
- cup (10 grams) chopped fresh parsley
- 1 tbsp. (5 grams) chopped fresh basil
- 2 tbsp. (30 ml) lemon juice
- 1 tsp. (10 grams) grated parmesan cheese
- Salt and black pepper powder to taste
Makes 4 servings
Step
Method 1 of 4: Baking Patty Pan Pumpkin in the Oven
Step 1. Preheat the oven to 220 °C and grease the baking pan
Prepare a baking pan measuring 25 cm × 40 cm and grease the bottom with nonstick spray.
If there is no nonstick spray, apply 2 tsp. (10 ml) vegetable or olive oil on the bottom of the pan using a brush
Step 2. Cut both ends of the patty pan pumpkin and cut each pumpkin in half
Place 700 grams of washed patty pan squash on a cutting board, then cut off the stalks and bottom end of the pumpkin using a small knife. After that, divide each pumpkin into two parts.
If the pumpkin is more than 10 centimeters in size, cut it into 4 pieces
Step 3. Mix the oil, salt, garlic, oregano, thyme, and pepper in a bowl
Add 1 tbsp. (15 ml) olive oil in a bowl, then add 2 cloves of minced garlic and tsp. (3 grams) salt. Stir the mixture and add:
- tsp. (0.5 grams) dried oregano
- tsp. (0.5 grams) dried thyme
- tsp. (0.5 grams) black pepper
Tip:
If you prefer fresh herbs, add a sprig of fresh thyme to the pumpkin when you place it in the pan. Next, remove the stalks before you serve the pumpkin.
Step 4. Place the pumpkin in the roasting pan and add the oil mixture
Place the pumpkin patty pan in a greased baking dish, then pour the oil and herb mixture over the pumpkin. Transfer the pumpkin to the baking dish using a large spoon until all the pumpkin is coated in the aromatic oil.
Step 5. Place the baking sheet with pumpkin in the oven and cook for 10-15 minutes
Place the baking sheet in the preheated oven and roast the pumpkin until tender. To see if the pumpkin is done, stick a fork into one of the pumpkin slices. If you can pull the fork out easily, the pumpkin is done.
If the pumpkin is still too firm and not to your liking, cook another 3-5 minutes, then check again
Step 6. Sprinkle 1 tbsp. (5 grams) chopped parsley on pumpkin
To give roasted pumpkin a fresh flavor, add chopped parsley (optional). Try serving a grilled pumpkin patty with grilled chicken, grilled salmon, or grilled steak.
Leftover patty pan squash can be placed in an airtight container and stored in the refrigerator for up to 5 days. However, the longer you store it, the mushy the pumpkin will become
Method 2 of 4: Cooking Cheese Stuffed Pumpkin Patty Pan
Step 1. Preheat the oven to 190 °C and cut off the bottom of each pumpkin
Place 6 small patty pan pumpkins on a cutting board and cut the bottom of each pumpkin about 0.5 cm using a small knife.
By removing the bottom end, the pumpkin is flat and can be placed firmly so that you can fill it easily
Step 2. Slice the top of each pumpkin about 1 centimeter, then scoop out the center with a spoon
Carefully slice the top of the pumpkin and discard. Next, use a fruit spoon or small spoon to scoop out the center of the pumpkin. Place the pumpkin flesh in a bowl and place the removed pumpkin on the baking sheet.
Pick up and throw away any pumpkin seeds you find
Step 3. Mix pumpkin meat, breadcrumbs, eggs, cheese, spices and garlic powder
Place 1 cups (140 grams) of dry breadcrumbs and patty pan pumpkin flesh in a bowl. Add cup (190 grams) ricotta, cup (60 grams) grated mozzarella cheese, cup (25 grams) grated parmesan cheese, 1 tbsp. (10 grams) dry Italian seasoning, 2 eggs and tsp. (1 gram) garlic powder. Mix and stir the pumpkin meat with the filling.
Variation:
If you want to make stuffing from meat, fry 2 slices of chopped bacon until crispy, then put them in the filling along with 110 grams of fried ground beef.
Step 4. Put the filling in each pumpkin and sprinkle the parmesan on top
Put the filling into the patty pan pumpkin using a spoon. Continue to pour the filling until the center of the pumpkin is full, then sprinkle the remaining cup (25 grams) of parmesan cheese on top.
To make it easier for you to fill your pumpkin patty pan, try using a cookie spoon instead of a regular spoon
Step 5. Bake the stuffed pumpkin for 30-35 minutes
Place the baking sheet in the preheated oven and cook until the filling is browned. To check for doneness, stick a fork into one of the pumpkins. Pumpkin is done if you can pull a fork easily. If it's not done, bake another 5 minutes and check again.
Place the remaining filling in an airtight container and store in the refrigerator for up to 5 days
Method 3 of 4: Baking Pumpkin Patty Pan with the Grill
Step 1. Heat a charcoal or gas grill to medium-high heat
On a gas grill, heat the burner to medium-high until it reaches a temperature between 200 and 230 °C. If using a charcoal grill, put the charcoal in the chimney and light it. Remove the charcoal from the chimney when it is hot and slightly covered in ash.
Do you know?
Cooking in a charcoal grill will give the pumpkin a smoke and burning smell, especially if you add wood chips to the grill.
Step 2. Mix butter with parsley, salt, garlic and pepper to season
If you want to coat the patty pan pumpkin with butter and seasoning, add 4 tbsp. (60 grams) softened butter in a bowl. Add 1 tbsp. (5 grams) chopped parsley, 1 clove of minced garlic, tsp. (2 grams) kosher salt, and tsp. (0.5 grams) black pepper. Set aside this butter mixture.
Skip this step if you don't want to use seasoned butter
Step 3. Slice both ends of the patty pan pumpkin and cut it in half
Place 700g of washed pumpkin on a cutting board, then slice off the stalk and bottom end of the pumpkin using a small knife. Next, divide each pumpkin into two halves. If the pumpkin is more than 10 centimeters in size, cut the pumpkin into 4 pieces.
Step 4. Toss the pumpkin with the oil, salt, and pepper
Transfer the pumpkin to a bowl and add 1 tbsp. (15 ml) olive oil on top. Next, sprinkle 1 tsp. (5 grams) kosher salt and tsp. (1 gram) black pepper on pumpkin. Use your hands or a large spoon to stir the pumpkin until it is evenly coated with the oil.
Olive oil keeps the pumpkin from sticking to the grill bars
Step 5. Bake the pumpkin for 8-10 minutes
Place the pumpkin on the grill, about 1 cm between the pieces. Cover the grill and cook the pumpkin until tender. Flip the pumpkin halfway through cooking using tongs.
When it's cooked, each side of the pumpkin will have grill marks on it
Step 6. Take the pumpkin from the roaster and add more butter
Remove the pumpkin from the grill using tongs and transfer to a serving plate. When you've made the seasoned butter, use a spoon to add it to the pumpkin and mix thoroughly so that the butter melts and coats the pumpkin. Serve this pumpkin patty pan with hamburgers or sausage from the grill.
Place the remaining patty pan squash in an airtight container and store in the refrigerator for up to 5 days
Method 4 of 4: Sauteed Pumpkin Patty Pan with Seasoning
Step 1. Melt the butter and olive oil in a skillet over medium-high heat
Place a large skillet on the stove, then add 1 tbsp. (15 ml) olive oil. Add 1 tbsp. (15 grams) butter and turn on the stove. Heat both ingredients until the butter is melted and the mixture is foamy.
It will take you 1-2 minutes to fully heat the oil and butter
Step 2. Add half of the thinly sliced shallots and sauté for 3-4 minutes
Slice the sweet onion in half as thinly as possible, then add to the skillet. Cook until the onions are soft and translucent.
- Skip this step if you don't want to use onions for this pumpkin stir fry.
- Choose a sweet onion variety, such as vidalia.
Tip:
If you like a mild taste, use 1 or 2 thinly sliced scallions instead of sweet shallots.
Step 3. Cut 4 patty pan pumpkins to about 1 centimeter in size
Use a small knife to carefully cut the top and bottom of the pumpkin. Next, cut each pumpkin into slices about 1 centimeter thick.
Step 4. Put the pumpkin in the pan along with the 3 crushed garlic cloves
To crush it, place a clove of garlic on a cutting board and place the side of a large kitchen knife on it. Press the palm of the hand against the knife until the garlic cracks. After that, peel the garlic and put it in the pan.
Do this step on all the garlic cloves
Step 5. Stir this mixture and sauté for 5-6 minutes
Stir every few minutes to prevent the pumpkin from sticking to the bottom of the pan. Cook the pumpkin until it is tender when pierced with a fork.
If it's overcooked, the pumpkin will be limp and mushy
Step 6. Add the parsley, basil, lemon juice, and parmesan cheese
Turn off heat and add cup (10 grams) chopped fresh parsley, 1 tbsp. (5 grams) fresh basil, 2 tbsp. (30 ml) lemon juice, and 1 tsp. (10 grams) grated parmesan cheese. Taste the pumpkin, then add pepper and salt to taste.
