Golden Curry Patty Pan Squash

Sliced patty pan squash in golden curry with jasmine rice

Patty Pan squash, also known as “scallop squash,” has a very special shape and looks beautiful on a plate. It has a texture similar to spaghetti-squash‒ slices are meatier and more interesting than wedges. 

2-3 patty pan squash, thoroughly scrubbed and rinsed
½ t. neutral oil
⅓ c. diced white or yellow onion
2-3 carrots (peel if not organic)
1 cube Japanese golden curry (I use S&B brand, mild)
1 can coconut milk
½ t. salt

Heavy-bottomed 4-6 qt. pan with lid

Remove the squash stem (like coring a tomato) and the blossom end (small callus at the bottom). Slice the squash into 1 cm thick rings. If there are formed seeds, remove the centers with a paring knife or spoon. Scrub carrots and dice into medium size pieces.

Over medium heat, add ½ t. oil to pan. Sweat onion until beginning to turn translucent, then add carrots. Add curry cube and break up with a wooden spatula, stir until vegetables are well coated. Add coconut milk and salt and stir until curry is well distributed, scraping the bottom of the pan.

Add squash slices evenly around the pan, pressing down into coconut milk to cover. Reduce heat to low and cover for 20 minutes. Now is a great time to make rice.

Check on the squash. Use a spatula to turn the slices over. Gently stir the sauce without smashing the squash. Cook another 5-10 minutes uncovered. The sauce should reduce slightly and the squash should be tender but not mushy. Serve with rice and toasted sesame seeds.

This recipe can be made in a slow cooker as well. Use the “warm setting” for vegan dishes, it holds at 145°-165° (a food safe temperature), without getting mushy.