Yellow Squash and Pattypan Squash: Summer's Most Underrated Duo
Yellow squash and pattypan squash are two of summer's most versatile vegetables, and right now they're at their absolute best. Here's everything you need to know about picking, cooking, and falling in love with this underrated pair.
Two Squashes You Should Never Overlook
When most people think about summer squash, their minds go straight to zucchini. And while zucchini has certainly earned its place at the summer table, yellow squash and pattypan squash quietly outshine it in ways that don't get nearly enough attention. Yellow squash brings a slightly sweeter, more buttery flavor than its green cousin, and pattypan — those flying-saucer-shaped little beauties — has a delicate, almost nutty taste and a texture that holds up beautifully to heat. Together, they form one of the most flexible and fun vegetable pairings of the entire growing season.
Right now, both are coming in full force. If you've been walking past them at the stand without a second glance, this is your sign to stop and grab a bag. Whether you're a confident home cook or someone who just wants easy weeknight vegetables, these two squashes are about to become your new summer staples.
How to Choose the Best Ones at the Stand
Size matters more with squash than almost any other summer vegetable. For yellow squash, you want specimens that are no longer than about seven or eight inches — anything bigger tends to develop a spongy texture and large seeds that can make cooking frustrating. Look for smooth, bright yellow skin with no soft spots, blemishes, or dull patches. The stem end should look fresh, not dried out or shriveled.
Pattypan squash is a little more forgiving in terms of size variation, but the sweet spot is small to medium — think somewhere between a golf ball and a tennis ball. At that size, the flesh is dense and creamy, the skin is tender enough to eat without peeling, and the flavor is at its peak. You'll often see them in pale yellow, white, or a soft greenish-white at our stand, and any of those colors signal freshness. Give the skin a gentle press — it should feel firm, not yielding.
The Easiest Way to Cook Yellow Squash (That Never Gets Old)
There's a reason sautéed yellow squash has been a Southern kitchen staple for generations: it works. Slice it into rounds about a quarter-inch thick, get a cast iron or stainless skillet good and hot with a couple tablespoons of butter or olive oil, and cook it over medium-high heat without stirring too much. You want a little color on those slices — caramelization is what separates good sautéed squash from the sad, watery version. Season with salt, black pepper, and a pinch of garlic powder, and finish with a handful of fresh herbs if you have them. Basil, thyme, or chives all work beautifully.
For an easy side dish upgrade, add sliced onion to the pan first and let it soften before the squash goes in. That combination — sweet onion and buttery yellow squash — is summer comfort food at its simplest and most satisfying. It takes about fifteen minutes start to finish, and it pairs with practically anything you're already making for dinner.
Stuffed Pattypan Squash: A Recipe Worth Making This Week
If you've never stuffed a pattypan squash, you're in for a treat. Their round, bowl-like shape makes them practically purpose-built for it. Start by slicing off the top quarter of each squash and scooping out a little of the interior flesh. Brush the outside with olive oil and roast them cut-side up in a 400-degree oven for about fifteen minutes to start softening.
While they roast, make your filling. A simple combination of Italian sausage (or crumbled breakfast sausage), sautéed onion, garlic, diced bell pepper, and a handful of breadcrumbs seasoned with Italian herbs does the job wonderfully. Stir in a spoonful of cream cheese or ricotta to hold it together and add richness, then pack the filling into the partially roasted squash shells. Top with a little shredded mozzarella and return them to the oven for another twenty minutes until golden and bubbling. They're impressive enough to serve to guests but easy enough for a Tuesday night.
Don't Let Them Sit — Here's How to Store Summer Squash Properly
One of the most common mistakes people make with summer squash is treating it like a pantry staple that will wait around for days. It won't. Yellow squash and pattypan squash are best used within three to four days of purchase. Store them unwashed in the refrigerator, loosely wrapped or in an open produce bag — never sealed tight, as trapped moisture accelerates softening. Keep them toward the front of your crisper drawer so you're reminded to use them.
If you end up with more squash than you can use fresh — which is easy to do when they're this good and this affordable — blanching and freezing is a solid option. Cut into half-inch slices, blanch in boiling water for three minutes, shock in ice water, drain well, and freeze in a single layer before transferring to bags. Frozen squash won't have the same texture for sautéing, but it's perfect for soups, stews, and casseroles all the way into fall and winter.
Mix Them Together and See What Happens
One of the most underappreciated moves you can make in a summer kitchen is combining yellow squash and pattypan squash in the same dish. Their flavors are complementary, their textures are slightly different (pattypan holds its shape a bit better under heat), and visually, the combination is genuinely beautiful — golden yellow slices alongside pale, scalloped rounds.
Try them together in a simple roasted vegetable sheet pan: cut the yellow squash into half-moon slices and halve or quarter the pattypan squash, toss everything with olive oil, salt, pepper, a splash of balsamic vinegar, and fresh thyme, then roast at 425 degrees for about twenty-five minutes. The edges will caramelize, the centers will stay tender, and the whole pan will smell incredible. Add cherry tomatoes in the last ten minutes if you want to take it even further. This is one of those dishes that makes you realize how well summer vegetables take care of themselves when you just get out of the way.
Come See What's Fresh This Week
Open Air Market Produce Stand is open seven days a week at 1594 Barbourville Road here in London, and both yellow squash and pattypan squash are right in their prime window right now. Weekday hours run from 10 in the morning to 6 in the evening, Saturday hours start an hour earlier at 9, and Sunday we're open from 11 to 6. There's always plenty of parking and plenty to look at beyond just squash — summer is still going strong and the stand reflects it.
As the longest-running produce market in Laurel County — family-owned and operating continuously since 1984 — we've seen a lot of summer seasons come and go, and this one is no different in the best possible way. Fresh produce London Kentucky residents can count on, week after week. If you've been hunting for quality fruits and vegetables near you, we hope you'll make the short drive out to Barbourville Road and see for yourself what's waiting.
1594 Barbourville Rd, London, KY 40744 · Mon–Fri 10–6 · Sat 9–6 · Sun 11–6
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Serving London, Kentucky since 1984, Open Air Market is the oldest and longest-running produce market in Laurel County. For over 40 years, our family-owned stand at 1594 Barbourville Rd has been the trusted source for fresh, seasonal fruits and vegetables in southeastern Kentucky. We hand-select every item for ripeness and quality — the way it's been done for four decades. Open 7 days a week.
