Flavoring Squash

• Pattypan squash naturally have a mild, sweet flavor when cooked. While they need little more than butter, salt and pepper to taste good, marinating the squash in advance can add extra flavor. Stab the squash with the tines of a fork, and toss in a mix of olive oil; an acid, such as lemon juice; and a mix of dried spices, such as cayenne pepper, garlic powder and oregano. Cover and let sit for 30 minutes to overnight. As pattypan squash are naturally juicy, they can withstand rich flavorings, such as cheese and butter.

Oven-Cooked Squash

• Broil or roast pattypan squash whole. Brush marinated or plain squash with a thin layer of olive oil and place in a preheated oven. Roast pattypan squash by themselves or with other vegetables. For example, combine the whole squash with eggplant, onion and tomato, to give ratatouille a fanciful twist. When roasted alone, scatter shredded cheese onto the squash at the very end for a fast but rich-tasting side dish.

Stove-Cooked Squash

• Steam, boil, sauté or fry pattypan squash, but fast, high-heat cooking methods pair especially well with the small squash -- they'll retain their shape better. Quickly sauté whole or halved squash with plenty of fresh, shredded herbs, serving with buttered pasta noodles for a quick meal. Pattypan squash are best when they are cooked until just tender, maintaining a bit of bite. Overcooking can lead to mushy, watery squash. To highlight their natural crunch, deep-fry whole squash, covering them lightly with a seasoned flour and egg batter. For lower-fat cooking methods, boil or steam the squash and season after cooking. It takes around 8 minutes to boil squash and 15 minutes to steam them.

Pickled and Stuffed

• Diminutive pattypan squash make good pickles, as they do not disintegrate easily over time. To make quick pickles, puncture the skin of the squash with the tines of a fork, and mix it with leftover juice from store-bought pickles. Homemade pickling brine, another option, uses a mix of water; vinegar; and dried spices, such as bay leaves, dried garlic and peppercorns. Keep the pickles in the fridge for at least 3 days, and no more than 2 months, before eating. Whole pattypan squash can also be stuffed. Slice off a small portion of the top and bottom of the squash so each sits flat. Use a melon baller to scoop out the flesh at the top of the squash, and fill with precooked stuffing, such as sausage, or breadcrumbs and sautéed vegetables. Replace the squash “cap” and bake in the oven until fully cooked.