White scallop squash, also known as Early White Bush Scallop or pattypan squash, is a charming summer squash with a unique scalloped shape and creamy white color. Its mild, slightly sweet flavor and tender texture make it a versatile vegetable perfect for a variety of cooking methods. Whether you’re new to this squash or looking to expand your culinary repertoire, here’s a comprehensive guide on how to cook white scallop squash with easy, tasty ideas.
Selecting and Preparing White Scallop Squash
Before cooking, choose squash that is firm, blemish-free, and creamy white in color. Smaller squash tend to be more tender and flavorful. Rinse under cool water and pat dry. Use a sharp knife to cut the squash in half and scoop out the seeds if the squash is large enough to have them. For smaller squash, you can slice directly without seeding.
Slice the squash into uniform pieces-about 1/4 to 1-inch thick slices or chunks-depending on your cooking method. Uniform pieces ensure even cooking and better texture.
Cooking Methods for White Scallop Squash
1. Sautéing
Sautéing is a quick and flavorful way to cook white scallop squash while preserving its tender-crisp texture.
– Heat 2-3 tablespoons of olive oil or butter in a large skillet over medium heat.
– Add sliced squash, season with salt, pepper, and minced garlic or fresh herbs like thyme.
– Cook for about 5-7 minutes, stirring occasionally, until the squash is tender but still has a slight bite and golden edges.
– Finish with a squeeze of fresh lemon juice and sprinkle with chopped parsley or basil for brightness.
This method makes a perfect side dish or a topping for pasta and grain bowls.
2. Roasting
Roasting white scallop squash brings out its natural sweetness and creates a lovely caramelized flavor.
– Preheat your oven to 375°F (190°C).
– Toss squash slices or halves with olive oil, salt, pepper, and herbs like rosemary or thyme.
– Arrange on a baking sheet lined with parchment paper.
– Roast for 25-30 minutes, turning halfway through, until tender and golden brown on the edges.
– Optionally, sprinkle with grated Parmesan cheese in the last 5 minutes of roasting for a savory crust.
Roasted scallop squash pairs beautifully with proteins like chicken, fish, or scallops and can be added to salads or grain bowls.
3. Grilling
Grilling adds a smoky depth to the squash’s delicate flavor.
– Preheat the grill to medium-high heat.
– Brush squash slices with olive oil and season with salt and pepper.
– Grill for 4-6 minutes per side until tender and charred marks appear.
– Serve with a drizzle of balsamic glaze or a squeeze of lemon.
Grilled white scallop squash is a great addition to summer barbecues or as a side to grilled meats.
4. Baking Stuffed Squash
For a more substantial dish, you can bake white scallop squash stuffed with a flavorful filling.
– Cut the squash in half and scoop out seeds.
– Prepare a filling with cooked grains, sautéed vegetables, herbs, and cheese.
– Stuff the squash halves and bake at 375°F (190°C) for 30-40 minutes until the squash is tender and the filling is heated through.
This method makes a lovely vegetarian main course or side dish.
Flavor Pairings and Seasonings
White scallop squash’s mild flavor pairs well with:
– Garlic and shallots
– Fresh herbs like thyme, rosemary, parsley, basil, and sage
– Lemon juice or zest for brightness
– Parmesan or other hard cheeses
– Red pepper flakes for a touch of heat
– Olive oil or butter for richness
Adding these ingredients during or after cooking enhances the squash’s natural sweetness and texture.
Cooking White Scallop Squash with Scallops: A Gourmet Touch
For a special meal, pair white scallop squash with seared sea scallops. Here’s a simple way to do it:
– Roast or sauté white scallop squash slices until tender.
– Pat scallops dry and season with salt and pepper.
– Heat oil in a skillet over high heat and sear scallops 1-2 minutes per side until golden and opaque.
– Serve scallops atop the cooked squash, drizzled with browned butter or a light cream sauce.
– Garnish with fresh herbs or microgreens.
This elegant dish balances the sweetness of the squash with the delicate flavor of scallops and is perfect for entertaining or a fancy dinner at home.
Tips for Storing and Reheating
– Store leftover cooked squash in an airtight container in the refrigerator for up to 3-4 days.
– Reheat gently in a skillet over medium heat or in the oven to maintain texture.
– Avoid microwaving if you want to keep the squash from becoming too soft.
Summary
White scallop squash is a delightful vegetable that’s easy to prepare and versatile in the kitchen. Whether sautéed, roasted, grilled, or baked, it complements many flavors and dishes. Try pairing it with fresh herbs, garlic, lemon, or even seared scallops for a gourmet experience. Enjoy exploring this charming squash in your next meal!