Grilled Pattypan Squash with Blue Cheese
Indulge your taste buds with the perfect balance of smoky char from the grill, the delicate sweetness of pattypan squash, and the rich, creamy notes of blue cheese. A side dish recipe for all occasions!
Why You’ll Love Grilled Pattypan Squash
Get ready to have your taste buds do a happy dance because our grilled pattypan squash with blue cheese is a flavour explosion you won’t want to miss!
Grilled to perfection with that slightly smoky finish. Love the succulent crunch on the outside and the juicy tenderness on the inside. it is truly a great way to ramp up the summer vibes, especially if served up with some of our summer salads.
What sets this dish apart is the luxurious addition of blue cheese, whose creamy, tangy profile elevates the entire experience.
The cheesy goodness mingling with the grilled squash is a match made in heaven. Sprinkle lightly toasted pine nuts and chopped parsley on top to really round out the flavours.
Whether you’re a foodie or just someone looking for a tasty dinner, it’s the kind of side dish that embodies simplicity and sophistication at the same time.
What Is Pattypan Squash?
Pattypan squash, also known as scallop squash or sunburst squash, is a small, round, and shallow, disc-shaped vegetable belonging to the summer squash family.
Its unique shape and scalloped edges give it a distinctive appearance, resembling a small flying saucer or, as the name suggests, a pattypan.
These squashes come in various colours, including shades of green, yellow, and white. The skin is typically tender and edible, and the flesh inside is soft with a mildly sweet and nutty flavour.
Pattypan squash is known for its versatility in the kitchen and can be prepared in a variety of ways, such as sautéed, roasted, grilled, or even stuffed. Or, you can simply give them a quick blanch as we did for our yellow salad with zucchini.
Do You Eat the Skin of Pattypan Squash?
Yes, the skin of pattypan squash is edible, and many people choose to eat it. The skin is tender and adds a bit of texture to the dish. When cooked, whether by grilling, roasting, or sautéing, the skin of pattypan squash becomes softer and more palatable.
It also contributes to the overall visual appeal of the dish, especially when the vibrant colours of the skin are incorporated.
How Do You Cut Pattypan Squash?
Depending on the size of the pattypan squash, you can choose to cut them into halves or quarters.
You can also slice them into wheels or rounds, which makes them super easy to roast and/or grill. Alternatively, you can cut them into quarters or wedges as we had done in our white asparagus salad.
What Are the Different Types of Blue Cheese?
There are various types of blue cheese, each with its own unique flavour profile, texture, and characteristics. Here are some popular types of blue cheese:
Roquefort: A French blue cheese made from sheep’s milk, Roquefort is known for its strong, tangy flavour and creamy texture. It has a distinct aroma and is aged in natural caves, contributing to its unique characteristics.
Gorgonzola: Originating from Italy, Gorgonzola is made from cow’s milk and is available in two varieties: Dolce (sweet and creamy) and Piccante (stronger and crumbly). It has a bold, earthy flavour with tangy undertones.
Stilton: A classic English blue cheese, Stilton is made from cow’s milk and has a crumbly yet creamy texture. It has a milder flavour compared to Roquefort and Gorgonzola, with a hint of nuttiness.
Danish Blue: Also known as Danablu, this Danish cheese is made from cow’s milk. It has a creamy texture with a sharp and salty taste. Danish Blue is often used in salads, dressings, and as a topping for crackers.
Cabrales: Hailing from Spain, Cabrales is a blue cheese made from a blend of cow, goat, and sheep’s milk. It has a robust and intense flavour with a crumbly texture. Cabrales is often enjoyed with bread or as part of a cheese platter.
Maytag Blue: Produced in the United States, Maytag Blue is made from cow’s milk. It has a creamy texture and a tangy, robust flavour. It is often used in salads, dressings, or enjoyed on its own.
Bleu d’Auvergne: This French blue cheese is made from cow’s milk and is known for its strong and pungent flavour. It has a creamy texture and is often used in sauces or melted on dishes.
Recipe Overview
Flavour/Texture: As pattypan squash does not have a high water content compared to other squashes and combined with a well-structured outer skin, grilling the patty squashes is perfect. The skin does soften but keeps the flesh soft and tender.
As the pattypan squash is mild in flavour, adding the toasted flavours of the pine nuts and strong, pungent blue cheese makes this combination work well. Creamy, nutty, and tender, a wonderful summer side dish to make over and over again.
Ease: This is a super easy pattypan squash recipe. Grilling the squash is easy as all you’re doing is just coating them with olive oil or, if you prefer, garlic butter and grilling them on a grill pan or plate. Leave for a few minutes on each side to create those lovely smoky grill marks.
The blue cheese is served as is as you crumble it between your fingers, over the top of the grilled pattypan squash.
Time: A total of 20 minutes is all it takes. Most of the time is spent on grilling but otherwise, minimal prep time.
Ingredients
These are the ingredients you need for grilled pattypan squash with blue cheese:
Pattypan squash: Easy enough to find in the summer months, and depending on the size, you can choose to grab just 4 or right up to 12 squashes. For the best grilled squash side dish, try to select all the same sizes for an equal cook.
Pine nuts: Of all the nuts to top sides and salads, pine nuts have the toastiest of flavours. And all it takes is a couple of minutes of tossing on a dry pan. If you have any leftover, you can use them in our freekeh grain salad or continuing on the summer salads, our fresh fig salad with mango puree.
Stilton blue cheese: This is the best blue cheese to get as it is nice and crumbly. Also, it is very affordable and easily found in supermarkets.
Flat leaf parsley: Adding some herbaceous notes to round off the side dish.
Variations and Substitutions
Other blue cheese: If you can’t get Stilton, try and get Spanish Cabrales or piccante gorgonzola. Both these 2 types of blue cheese are nice and crumbly.
Other nuts: A lightly toasted sprinkle of nuts on top of this pattypan squash recipe is a must. It helps to add some crunch and roasted nutty flavours to the recipe. You can substitute pine nuts with almonds, pistachios, or peanuts. Give them a bit of toast and chop them up.
Nut free: To make this a nut free squash side dish, you can use pepitas, pumpkin seeds or sunflower seeds. Again, give them a bit of a light toast on the frying pan.
Instructions
Step by step instructions for how to make grilled pattypan squash with blue cheese:
Cut pattypan squash into quarters.
In a mixing bowl, coat with olive oil and add salt and pepper to taste.
Preheat grill pan or plate. Grill the pattypan squash, 3-5 minutes on all sides. For even grill marks, leave them undisturbed until it is time to flip them to the other side.
In a frying pan, toast pine nuts until lightly browned.
Roughly chop the flat leaf parsley.
On a plate, place the grilled pattypan squash to one side. Crumble blue cheese on top and sprinkle toasted pine nuts and chopped parsley.
Serve.
How to Make This Side Dish Perfectly [Expert Tips!]
Grilling tips: To yield the best-looking grill marks on the pattypan squash, ensure it is well coated with olive oil or garlic butter. Preheat the grill pan and then place the patty pan squash and leave it undisturbed for 3-5 minutes, depending on the size.
Allow the heat to scorch the flesh. Flip to the other side after this time. Don’t keep tossing them, moving them or flipping them. This will result in an uneven cook, and the multiple grill marks will just make the flesh turn brown.
Don’t overcook pattypan squash: Don’t grill the pattypan squash for too long, as it will be too soft and mushy.
Room temperature blue cheese: Bring the blue cheese to room temperature before crumbling it over the grilled pattypan squash. This allows for a more even temperature across the side dish. Cold cheese on top of warm pattypan squash won’t be as palatable.
Serve immediately: This side dish is best served straight away. The blue cheese will eventually melt over the warm pattypan squash which could leave its appearance less appealing.
Great Mains with This Side Dish
What to serve with grilled pattypan squash? Try these delicious main dish recipes:
The best thing about blue cheese is its versatility with the many different proteins. Red meat main dishes such as Greek slow roasted lamb and grilled beef tenderloin roast recipe would make for the perfect meal.
For those who prefer white meat and try this creamy parmesan garlic mushroom chicken recipe.
Frequently Asked Questions
If you’re preparing pattypan squash and the skin is in good condition, there’s generally no need to peel it. However, if you find that the skin is tough or if you have a personal preference, you can peel it before cooking.
Keep in mind that much of the nutritional value, including fibre and some vitamins, is found in the skin, so leaving it on can enhance the nutritional profile of the dish.
Depending on the size of the pattypan squash and your recipe, you might encounter some seeds in the centre. You can choose to scoop out the seeds with a spoon if you want to reduce their presence in the dish. However, the seeds are usually soft and edible, so it’s optional.
Blue cheese boasts a bold and tangy flavour with a distinctive sharpness and a hint of saltiness. The cheese is characterised by its creamy or crumbly texture, balancing its intense taste.
The presence of blue or green veins, a result of mould development, contributes to a unique aroma with earthy and nutty undertones.
What is better than a grilled vegetarian side dish with nothing more than 4 main ingredients? Gorgeous in colour and punchy in flavour, it sure ticks all the boxes for a great side dish recipe!
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Grilled Pattypan Squash with Blue Cheese
Ingredients
- 8 pattypan squash
- 1 tbsp olive oil
- salt, to taste
- pepper , to taste
- 2 tbsp pine nuts
- 2 tbsp blue cheese, Stilton, room temperature
- 2 tbsp flat leaf parsley
Click on the toggle below for conversion to US Cooking Units.
Instructions
- Cut pattypan squash into quarters.
- In a mixing bowl, coat with olive oil and add salt and pepper to taste.
- Preheat grill pan or plate. Grill the pattypan squash, 3-5 minutes on all sides. For even grill marks, leave them undisturbed until it is time to flip them to the other side.
- In a frying pan, toast pine nuts until lightly browned.
- Roughly chop the flat leaf parsley.
- On a plate, place the grilled pattypan squash to one side. Crumble blue cheese on top and sprinkle toasted pine nuts and chopped parsley.
- Serve.
Notes
- If you can’t get Stilton, try and get Spanish Cabrales or piccante gorgonzola. Both these 2 types of blue cheese are nice and crumbly.
- A lightly toasted sprinkle of nuts on top of this pattypan squash recipe is a must. It helps to add some crunch and roasted nutty flavours to the recipe. You can substitute pine nuts with almonds, pistachios, or peanuts. Give them a bit of toast and chop them up.
- To make this a nut free squash side dish, you can use pepitas, pumpkin seeds or sunflower seeds. Again, give them a bit of a light toast on the frying pan.
- To yield the best-looking grill marks on the pattypan squash, ensure it is well coated with olive oil or garlic butter. Preheat the grill pan and then place the patty pan squash and leave it undisturbed for 3-5 minutes, depending on the size. Allow the heat to scorch the flesh. Flip to the other side after this time. Don’t keep tossing them, moving them or flipping them. This will result in an uneven cook, and the multiple grill marks will just make the flesh turn brown.
- Don’t grill the pattypan squash for too long, as it will be too soft and mushy.
- Bring the blue cheese to room temperature before crumbling it over the grilled pattypan squash. This allows for a more even temperature across the side dish. Cold cheese on top of warm pattypan squash won’t be as palatable.
- This side dish is best served straight away. The blue cheese will eventually melt over the warm pattypan squash which could leave its appearance less appealing.
Nutrition
*Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.
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Very interesting recipe and a great addition to salads.
Thanks! Always looking to try new and interesting combination of flavours in our sides.