How to Cook Patty Pan Squash
To roast patty pan squash, start by preheating your oven to 450 degrees Fahrenheit and lightly greasing a small baking dish with oil or nonstick spray. Next, cut your squash into quarters and brush olive oil over each piece. Then, sprinkle oregano, thyme, salt, and pepper over each piece of squash. Finally, place your tray of squash in the oven and bake for 20-25 minutes, or until the squash is tender enough to pierce with a fork.
Preheat the oven to 425 °F (218 °C) and grease a baking pan. Get out a 10 in × 15 in (25 cm × 38 cm) baking pan or roasting dish and spray the bottom with nonstick cooking spray. If you don't have nonstick cooking spray, brush 2 teaspoons (9.9 ml) of vegetable or olive oil in the pan. Trim the ends off of the patty pan squash and cut each squash in half. Place 1 ⁄ 2 pounds (0.68 kg) of small rinsed patty pan squash on your cutting board and use a small knife to cut the stem and bottom tip from each squash. Then, cut each squash in 1/2. If your patty pan squash are larger than 4 inches (10 cm) across, cut them into quarters instead. Mix the oil, garlic, salt, oregano, thyme, and pepper in a bowl. Pour 1 tablespoon (15 ml) of olive oil into a small bowl and add 2 minced cloves of garlic along with 1/2 teaspoon (2.5 g) of salt. Stir or whisk in:  1/4 teaspoon (0.5 g) of dried oregano 1/4 teaspoon (0.5 g) of dried thyme 1/4 teaspoon (0.5 g) of ground black pepper Put the squash in the pan and toss it with the oil mixture. Transfer the patty pan squash to the greased baking pan and pour the oil and herb mix over them. Use a large spoon to move the squash around so they're coated with the flavorful oil. Put the squash in the oven and roast it for 10 to 15 minutes. Put the pan into the preheated oven and cook the squash until they're tender. To test if they're finished roasting, stick a fork into 1. If you can pull the fork out easily, the squash is done. If the patty pan squash is still too firm for your liking, roast them for another 3 to 5 minutes and check again. Scatter 1 tablespoon (4 g) of minced parsley over the squash. To add a fresh flavor to the roasted squash, top them with the optional chopped parsley. Consider serving your roasted patty pan squash with roasted chicken , broiled salmon , or grilled steak. Although you can refrigerate leftover patty pan squash in an airtight container for up to 5 days, they will become soggy the longer they're stored. Preheat the oven to 375 °F (191 °C) and trim the bottom from each squash. Put 6 small patty pan squash on a cutting board and use a small knife to trim the bottom ⁄ 4 inch (0.64 cm) off of each squash. Removing the bottom ends makes the squash sit flat, which makes them easier to stuff. Cut the top 1⁄2 inch (1.3 cm) from each squash and scoop out the centers. Carefully slice the top off of a rinsed squash and discard it. Then, take a melon baller or small spoon and scoop the center out of the squash. Put the flesh that you scoop out of the squash into a mixing bowl and place the hollowed-out squash in a baking dish. If there are seeds, pick them out and discard them. Combine the squash, breadcrumbs, cheeses, seasoning, eggs, and garlic powder. Put 1 1/2 cups (135 g) of dried breadcrumbs into the bowl with the patty pan flesh. Add 3/4 cups (185 g) of ricotta, 1/2 cup (56 g) of shredded mozzarella cheese, 1/4 cup (25 g) of the shredded parmesan cheese, 1 tablespoon (6 g) of dried Italian seasoning, 2 whole eggs, and 1/2 teaspoon (1 g) of garlic powder. Stir to break up the pieces of squash and mix it with the filling. Spoon the filling into the center of each squash and sprinkle parmesan on top. Use a spoon to transfer the filling to the middle of each patty pan. Keep adding the filling until the mixture comes out of the top of the squash and scatter the remaining 1/4 cup (25 g) of parmesan cheese evenly over them. To make it easier to fill the patty pan squash, try using a cookie scoop instead of a spoon. Bake the stuffed squash for 30 to 35 minutes. Put the pan into the preheated oven and cook the squash until the filling is browned. To tell if the squash is done, stick a fork into 1. You should be able to pull it out easily. If not, bake them for 5 more minutes and check again. Refrigerate leftover stuffed squash in an airtight container for up to 5 days. Heat a gas or charcoal grill to medium-high. If you're using a gas grill, turn the burners to medium-high so the temperature in the grill reaches between 400 and 450 °F (204 and 232 °C). If you're using a charcoal grill , fill a chimney with briquettes and light them. Dump the briquettes once they're hot and lightly covered with ash. Mix butter with parsley, garlic, salt, and pepper for an optional herb butter. If you'd like to coat your grilled patty pan squash with an herb butter, put 4 tablespoons (56 g) of softened butter into a bowl. Stir in 1 tablespoon (4 g) of minced parsley , 1 minced garlic clove, 1/4 teaspoon (1.5 g) of the kosher salt, and 1/4 teaspoon (0.5 g) of the black pepper. Then, set the butter aside. If you don't want to make an herb butter, skip this step. Trim the ends from the patty pan squash and cut them in halves or quarters. Put 1 ⁄ 2 pounds (0.68 kg) of rinsed squash on a cutting board and use a small knife to cut the stem and bottom end from every squash. Then, cut each squash in half. If a squash is over 4 inches (10 cm) wide, cut it into quarters. Toss the squash with oil, salt, and pepper. Transfer the patty pan squash to a bowl and pour 1 tablespoon (15 ml) of olive oil over them. Then, sprinkle 1 teaspoon (5.5 g) of kosher salt and 1/2 teaspoon (1 g) of black pepper over the squash. Use a large spoon or your hands to mix the squash until they're coated with the oil. The olive oil prevents the squash from sticking to the grill grate. Grill the squash for 8 to 10 minutes. Arrange the squash on the grill so there's at least ⁄ 2 inch (1.3 cm) of space between each piece. Put the lid on the grill and cook the squash until they're tender. Use tongs to flip them over halfway through the cooking time. You'll see distinct grill marks on each side of the squash once they've finished cooking. Remove the squash and top them with the optional butter. Use tongs to transfer the squash from the grill to a serving dish. If you made the herb butter, spoon it over the squash and stir well so the butter melts and coats the squash. Serve the patty pan squash with hamburgers or sausages from the grill. Refrigerate leftover patty pan squash in an airtight container for up to 5 days. Melt the butter with olive oil in a skillet over medium-high heat. Place a large skillet on the stove and pour in 1 tablespoon (15 ml) of olive oil. Add 1 tablespoon (14 g) of butter and turn on the burner. Heat the butter with oil until the butter melts and the mixture foams. It will take 1 to 2 minutes for the oil and butter to heat up completely. Add 1/2 of a thinly sliced onion and sauté it for 3 to 4 minutes. Slice half of a sweet onion as thinly as possible and add it to the skillet. Cook it until it becomes soft and translucent.  If you don't want to include onions in your squash sauté, skip this step. Use a sweet onion variety, such as vidalia. Cut 4 patty pan squash into 1⁄2 inch (1.3 cm) thick pieces. Take a small knife and carefully cut the top and bottom from each rinsed squash. Then, cut each squash into even ⁄ 2 inch (1.3 cm) slices. Add the squash to the skillet along with 3 cloves of crushed garlic. To crush garlic, put a whole clove on a cutting board and hold the flat side of a large knife blade on top. Put your opposite palm down on the blade and apply pressure so the garlic splits open. Then, peel the garlic and put the clove into the skillet. Repeat this with each of the other garlic cloves. Stir the mixture and sauté it for 5 to 6 minutes. Stir it every few minutes to prevent the squash from sticking to the bottom of the skillet and cook the squash until it's tender when you poke it with a fork. If you overcook the squash, it will become soggy and limp. Season the squash with parsley, basil, lemon juice, and parmesan. Turn off the burner and stir in ¼ cup (10 g) of chopped fresh parsley, 1 tablespoon (4 g) of chopped fresh basil, 2 tablespoons (30 ml) of lemon juice, and 1 ½ teaspoons (8 g) of grated Parmesan cheese. Taste the squash and add as much salt and pepper as you like. Consider serving the sautéed squash with meatloaf , grilled chicken , or stir-fried tofu. 
Preheat the oven to 425 °F (218 °C) and grease a baking pan. Trim the ends off of the patty pan squash and cut each squash in half. Mix the oil, garlic, salt, oregano, thyme, and pepper in a bowl. Put the squash in the pan and toss it with the oil mixture. Put the squash in the oven and roast it for 10 to 15 minutes. Scatter 1 tablespoon (4 g) of minced parsley over the squash. Preheat the oven to 375 °F (191 °C) and trim the bottom from each squash. Cut the top 1⁄2 inch (1.3 cm) from each squash and scoop out the centers. Combine the squash, breadcrumbs, cheeses, seasoning, eggs, and garlic powder. Spoon the filling into the center of each squash and sprinkle parmesan on top. Bake the stuffed squash for 30 to 35 minutes. Heat a gas or charcoal grill to medium-high. Mix butter with parsley, garlic, salt, and pepper for an optional herb butter. Trim the ends from the patty pan squash and cut them in halves or quarters. Toss the squash with oil, salt, and pepper. Grill the squash for 8 to 10 minutes. Remove the squash and top them with the optional butter. Melt the butter with olive oil in a skillet over medium-high heat. Add 1/2 of a thinly sliced onion and sauté it for 3 to 4 minutes. Cut 4 patty pan squash into 1⁄2 inch (1.3 cm) thick pieces. Add the squash to the skillet along with 3 cloves of crushed garlic. Stir the mixture and sauté it for 5 to 6 minutes. Season the squash with parsley, basil, lemon juice, and parmesan. 