My love for pattypan squash has reached an all new level. You might think I’d be tired of these squash by now, but I am still thrilled to have so many from our garden.
We grilled these pattypan squash with the Ono and they were wonderful together. The squash texture was absolutely perfect.
My only advice is to make sure that your slices are as even as possible. If your slices are not even, then the thinner portions will be overcooked while the thicker ones are still finishing.
I’m happy to have the perfect use now for the random over-sized squash that appear in the garden every so often.
Remember to season pattypans generously. This is a very mild tasting squash and will be rather bland on it’s own.
Grilled Pattypan Squash
- Large pattypan squash
- Olive oil
- kosher salt coarse sea salt or kosher salt
- Freshly cracked pepper
- Wash the squash, cut out the stem and trim the bottom of the squash as well. Make thin horizontal slices through the width of the squash. I made ours about 1/2" to 3/4" thick and they grilled beautifully.
- Brush both sides of the slices with olive oil. Sprinkle liberally with salt and pepper. Grill approximately 8-10 minutes, or until tender. Turn once as the squash is cooking.