Grilled Patty Pan Squash is my new favorite veggie to throw on the Big Green Egg!
Ginny and I were at the farmer’s market the other day and the first fall squashes of the year were for sale. There were several of the usuals, but these beautiful patty pan squash caught my eye. I picked up some white and green varieties to bring home and throw on the grill.
Make sure you pick out smaller ones as the seeds are very small or non existent. The larger squash has seeds and are best used for stuffing, making it a great option if you wanted to stuff it full of sauce and cheese for a no crust pizza on the grill.
Is Patty Pan Squash the Same as Scallop Squash? What About Sunburst Squash?
Yes, all three squash names are the same so rest assured you are buying the same thing!
How to Grill Patty Pan Squash
Mix freshly chopped garlic, some olive oil and some fresh rosemary from my herb bed. The simplest ingredients are usually the best anyways, right?
Slice the patty pan squash (also called scallop squash or sunburst squash) along the long axis to create ½” thick slices.
Liberally brush both sides with the rosemary, garlic, oil mixture and place on a preheated grill. I kept mine at 350 degrees.
These squash will cook quickly, so just keep them 3 – 5 minutes per side. Don’t keep them on longer as they may burn or become too soggy. Blech!
Remove the grilled patty pan squash and serve. I grilled too many of them for dinner, so I chopped them into bite sized pieces and added them to my lunches for the next several days. Win – Win!
Can You Eat the Patty Pan Squash Skin
Absolutely. The skin is completely edible. If you choose the smaller squash, the skin is thin and soft. It reminds me of a zucchini skin. The larger the squash gets, the harder the skin becomes. Make it easy on yourself and just buy the smaller squashes. There is no need to peel these.
Other Grilled Vegetable Recipes
- 2 patty pan squash sliced 1/2 inch thick
- 2 cloves garlic
- 2 tbsp olive oil
- 2 tbsp rosemary fresh, finely chopped
- Combine olive oil, minced garlic cloves, fresh rosemary and olive oil in a bowl. Stir.
- Heat grill to 350 degrees.
- Brush each side of the patty pan squash with the garlic/olive oil mixture.
- Grill each side for 3-5 minutes. Do not overcook.