Patty Pan Squash Recipe

Patty Pan Squash Recipe

Perfect for fall, this Patty Pan Squash Recipe is the new vegetable side dish that is begging to be on your menu. Savory, easy and delicious.


  • 23 patty pan squash, sliced
  • 1/3 cup Spanish onion, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper (omit for AIP)
  • 4 garlic cloves, minced
  • Garnish: Fresh parsley, chopped
  • Garish: Vegan Parmesan cheese or high quality organic Parmesan cheese


  1. To a large mixing bowl, add the sliced patty pan squash and onion. Drizzle with the olive oil and add the sea salt and pepper. Toss gently until everything is well coated.
  2. In a 12″ ceramic skillet, we love Xtrema 100% Ceramic cookware, over medium heat, add the patty pan squash mixture and saute for 4-5 minutes until the squash begins to cook. You’ll notice thinner parts of the squash becoming translucent.
  3. To the skillet, add the minced garlic and stir until well combined. Cooking for another 2-3 minutes until the patty pan squash can be pierced easily with a fork. (I always test one out before turning off the heat!)
  4. Add the patty pan squash recipe to a serving dish and garnish with Parmesan cheese and fresh parsley. Serve warm.

Keywords: Patty Pan Squash Recipe