Cooking Pattypan Squash

Photo: Alexander van Loon – CC BY-SA 2.0 | cropped to square

BEFORE COOKING:

Immediately before cooking, pattypan squash should be rinsed under cold water.

COOKING:

Place the pattypan squash in a small amount of cold water if the aim is to allow its flavour and aroma to infuse the broth (for example, when making soup). If cooking pattypan squash as a standalone dish, add it to boiling water – this helps retain the most juices. Whole pattypan squash should be cooked for 15–20 minutes. Sliced pattypan squash should be cooked for 10 minutes. Timing begins once the water returns to a boil. Immediately after the water starts boiling, salt it (approximately 2 teaspoons per litre of water). It is also advisable to add a light amount of additional salt (approximately 1 teaspoon per litre of water). Cook with a lid on – this shortens the cooking time and reduces vitamin loss. To check if the pattypan squash is cooked, insert a fork or knife. If it goes in easily, it is done.

AFTER COOKING:

After cooking, drain the pattypan squash. The cooking water, which contains nutrients, can be used for sauces, soups, etc.

SERVING SUGGESTION:

Serve garnished with dill and drizzled with melted butter.

Enjoy!