What To Do With Large Patty Pan Squash

Large patty pan squash can be stuffed, roasted, grilled, or turned into a savory soup, and each method brings out something different in this fun, flying-saucer-shaped vegetable.
 
If you’ve ever grown patty pan squash or grabbed one at the farmers market, you know these little UFOs can get seriously big before you realize it.
 
When you’re wondering what to do with large patty pan squash, the good news is that bigger size doesn’t mean tougher flavor.
 
You just need a few smart techniques to handle all that flesh.
 
In this post, we’ll walk through the best ways to cook large patty pan squash, plus tips for prep and storage.
 
Let’s dive in.
 

What to Do With Large Patty Pan Squash

Large patty pan squash is incredibly versatile, and there are plenty of ways to use it up before it goes bad.
 
Here are the best options to try:
 

1. Stuff Them Like a Squash Bowl

One of the best things to do with large patty pan squash is to hollow them out and stuff them.
 
Their wide, shallow shape makes them perfect little bowls.
 
Cut off the top, scoop out the seeds, and fill the cavity with rice, ground meat, quinoa, or a cheesy breadcrumb mixture.
 
Bake at 375°F for about 35 to 45 minutes until the squash is tender.
 
This is a great way to use up a giant patty pan squash that’s too big for simple sautéing.
 

2. Roast Them in Chunks

Roasting is probably the easiest way to deal with large patty pan squash.
 
Just cut it into cubes, toss with olive oil, salt, pepper, and whatever herbs you love, then roast at 400°F for 25 to 30 minutes.
 
The natural sweetness of patty pan squash comes alive in the oven.
 
Large patty pan squash holds its shape well when roasted, so you get nice caramelized edges without mush.
 

3. Turn Them Into Soup

When you have an oversized patty pan squash, soup is a brilliant move.
 
Peel it, cube it, and simmer with onions, garlic, and broth until soft.
 
Blend it smooth, add a splash of cream, and you’ve got a silky, comforting bowl of goodness.
 
This is one of my favorite ways to use large patty pan squash because it freezes beautifully too.
 

4. Grill or Sauté Slices

Slice large patty pan squash into half-inch rounds or planks.
 
Brush with oil, season, and toss them on the grill or in a hot skillet.
 
Large patty pan squash firms up nicely when cooked this way, so it works as a side dish or even a meatless main.
 
The mild flavor pairs well with almost anything.
 

5. Bake Them Into Bread or Muffins

If you’re drowning in squash, grate it and use it like zucchini in bread or muffin recipes.
 
Large patty pan squash works great here because the extra moisture keeps baked goods tender.
 
Just squeeze out some of the liquid first so your batter doesn’t get too wet.
 

How to Prep Large Patty Pan Squash

Before you cook large patty pan squash, a little prep goes a long way.
 
Here’s how to get it ready:
 

1. Check the Skin

Smaller patty pan squash have tender skin you can eat.
 
But large patty pan squash often develops a tougher rind.
 
If the skin feels thick or hard, peel it before cooking.
 
Otherwise, you can leave it on for roasting and grilling.
 

2. Scoop Out the Seeds

Big squash tend to have bigger, tougher seeds.
 
Cut the squash open and use a spoon to scrape out the seedy center.
 
This step is key when you’re stuffing large patty pan squash or cubing it for roasting.
 

3. Cut It Into Manageable Pieces

Large patty pan squash can be awkward to handle whole.
 
Slice off the top and bottom, then cut it into halves, quarters, or cubes depending on your recipe.
 
Uniform pieces cook evenly, so take your time here.
 

4. Salt It to Draw Out Moisture

Sprinkle cut patty pan squash with salt and let it sit for 15 minutes.
 
This pulls out excess water so your final dish isn’t soggy.
 
Pat it dry before cooking and you’re good to go.
 

Best Ways to Store Large Patty Pan Squash

Knowing what to do with large patty pan squash also means knowing how to store it properly.
 
Here are a few simple tips:
 

1. Keep It Cool and Dry

Store whole large patty pan squash in a cool, dry spot like a pantry or cellar.
 
Avoid the fridge for whole squash, since cold temps can make the flesh grainy.
 
It’ll keep for a week or two this way.
 

2. Refrigerate Cut Pieces

Once you cut into large patty pan squash, wrap the pieces and refrigerate them.
 
Use them within three to four days for the best texture and flavor.
 

3. Freeze for Later

Blanch cubed patty pan squash for a couple of minutes, then freeze in bags.
 
This is a lifesaver when you’ve got more large patty pan squash than you can eat right now.
 
Frozen squash works great in soups, casseroles, and breads.
 

So, What to Do With Large Patty Pan Squash?

Large patty pan squash can be stuffed, roasted, grilled, souped, or baked into bread, so you’ve got plenty of tasty options.
 
Don’t let their size intimidate you.
 
With a little prep and the right recipe, large patty pan squash becomes the star of your kitchen instead of a garden problem.
 
Whether you stuff them, roast them, or blend them into soup, you’ll never run out of ways to enjoy these quirky, versatile veggies.
 
Hope this post has helped you figure out exactly what to do with large patty pan squash so nothing goes to waste.