Recipe

Garlic Butter Patty Pan Squash

A fast skillet side with crisp edges, tender centers, and a bright lemon finish.

By Matt Campbell

•

4.8

A skillet filled with golden-browned patty pan squash slices with crisp edges, flecks of garlic and herbs, and a lemon wedge on the side, warm kitchen lighting

Patty pan squash is one of those vegetables that looks fancy, then immediately proves it is low-maintenance. It is mild, a little sweet, and basically begging for high-impact flavor: butter, garlic, heat, and a bright finish so it tastes like you planned ahead.

This is my go-to skillet method for patty pan squash because it checks every box I care about on a weeknight. Crisp edges, tender centers, and a quick lemony pan sauce that you will want to swipe up with bread. If your squash is small and young, you can cook it fast and hot. If it is larger, we have a simple trick to keep it from going watery.

Patty pan squash, garlic cloves, lemon, Parmesan, olive oil, butter, salt, pepper, and red pepper flakes arranged on a light kitchen counter

Why It Works

Crisp edges without deep frying: A hot skillet plus enough space gives you real browning instead of steamed squash.
Big flavor from basic ingredients: Butter, garlic, lemon zest, and Parmesan do the heavy lifting.
Not watery: A quick salt step and high heat help drive off moisture so the squash stays tender, not soggy.
Flexible: Works with patty pan, yellow squash, or even zucchini if that is what you have.

Pairs Well With

Storage Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.

Reheat (best method): Warm in a skillet over medium heat with a tiny splash of water or broth, just enough to loosen the pan sauce. Cook until hot and the edges re-crisp a bit, about 3 to 5 minutes.

Microwave (fast method): Microwave in 30-second bursts. The flavor is still great, but the edges will soften.

Freezing: I do not recommend freezing this one. Squash holds a lot of water and turns mushy after thawing.

A glass meal prep container holding leftover sautéed patty pan squash with a lemon wedge, sitting on a kitchen counter

Common Questions

Do I need to peel patty pan squash?

Usually, no. The skin is tender, especially on smaller squash. Just wash, trim the stem end, and you are good. If your squash is oversized or older and the skin feels tough, peeling is optional (or you can shave off a few thick spots).

How do I cut patty pan squash?

For quick sautéing, slice into 1/2-inch thick wedges or half-moons. Small squash (about 2 to 3 inches wide) can be quartered. If your squash is larger, remove the seedy center if it looks spongy or the seeds are tough.

Why did my squash turn out soggy?

Usually it is one of three things: the pan was not hot enough, the pan was crowded, or the squash had a lot of moisture. Use a large skillet, cook in a single layer, and let the pieces sit to brown before stirring. The quick salt step in the recipe helps a lot too.

Can I roast this instead of sautéing?

Yes. Roast at 425°F on a sheet pan with olive oil, salt, and pepper until browned and fork-tender, about 18 to 30 minutes depending on size and thickness. Finish with the same garlic butter, lemon, and Parmesan off-heat.

What does patty pan squash taste like?

It is mild like zucchini or yellow squash, with a slightly sweeter, nuttier vibe. It loves bold seasoning because it is a blank canvas in the best way.

Any tips for buying patty pan squash?

Look for squash that feel firm and heavy for their size, with no soft spots. Smaller ones tend to be sweeter, more tender, and less watery.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch preferred, cast iron or stainless steel)
Cutting board and sharp knife
Microplane or fine grater (for lemon zest)
Tongs or a spatula
Paper towels (for the quick moisture step)

The first time I cooked patty pan squash, I treated it like zucchini and wondered why it tasted like nothing. Then I stopped being polite and started being useful. Hot pan, real browning, garlic that hits the butter for about 30 seconds, and lemon at the end so everything tastes awake. Now it is one of my favorite ways to turn a random farmers market find into a side dish that disappears before the main course is even plated.

Garlic Butter Patty Pan Squash

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

1 1/2 pounds patty pan squash (about 5 to 7 small), washed and trimmed
3/4 teaspoon kosher salt (Diamond Crystal), plus more to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, finely minced
1/4 teaspoon red pepper flakes (optional)
1 lemon, zested and juiced (about 2 to 3 tablespoons juice, to taste)
1/3 cup finely grated Parmesan
2 tablespoons chopped fresh parsley or basil
Freshly ground black pepper

Patty pan squash sliced into half-moons on a wooden cutting board with a chef's knife nearby, bright natural kitchen light

Instructions

Slice and lightly salt. Cut patty pan squash into 1/2-inch thick wedges or half-moons. Toss with 3/4 teaspoon kosher salt and let sit 5 minutes. This is mainly to pull off surface moisture so you get browning, not steaming. Blot well with paper towels (you will remove some of the salt here).
Get the skillet hot. Heat a large skillet over medium-high heat for 2 minutes. Add olive oil and swirl.
Sear for crisp edges. Add squash in a single layer. Do not crowd the pan. Cook 3 to 4 minutes without moving much, until the bottoms are deeply golden. Flip and cook 2 to 3 minutes more, until the squash is tender-crisp (a knife should slide in with a little resistance, not turn it mushy). If needed, cook in batches and return everything to the skillet at the end.
Add butter and garlic. Reduce heat to medium. Add butter. Once it melts, stir in garlic and red pepper flakes. Cook 30 to 45 seconds, just until fragrant. Keep it moving so the garlic does not burn (especially in cast iron).
Finish bright. Turn off the heat. Add lemon zest and 2 tablespoons lemon juice, then toss. Sprinkle in Parmesan and herbs. Taste and adjust with black pepper, an extra squeeze of lemon, and a pinch of salt if needed.
Serve. Serve immediately while the edges are crisp. Add another squeeze of lemon at the table if you want a brighter finish.