Sunburst Squash Cooking Guide: 4 Simple Methods

Sunburst squash cooks best when sliced and roasted at 400°F for 20-25 minutes, sautéed for 8-10 minutes, or grilled for 4-5 minutes per side until tender with golden edges. Its delicate flavor pairs perfectly with olive oil, garlic, and fresh herbs.

Discover exactly how to transform this vibrant summer squash into a delicious side dish or main course component. Sunburst squash—also known as pattypan squash—offers a unique scalloped shape and buttery flavor that elevates any meal when prepared correctly.

What Makes Sunburst Squash Special

Sunburst squash (Cucurbita pepo) stands out with its distinctive scalloped edges and butter-yellow color. Unlike zucchini or yellow squash, this variety maintains its shape beautifully during cooking while developing a subtly sweet, nutty flavor. According to the USDA Agricultural Research Service, sunburst squash contains 16 calories per 100g serving with significant amounts of vitamin C, manganese, and dietary fiber—making it both nutritious and versatile.

Cooking Method	Time	Temperature	Best For
Roasting	20-25 minutes	400°F (200°C)	Caramelized edges, meal prep
Sautéing	8-10 minutes	Medium-high heat	Quick weeknight meals
Grilling	4-5 minutes per side	Medium heat	Summer entertaining
Steaming	6-8 minutes	Boiling water	Preserving nutrients

Selecting & Storing Sunburst Squash

Choose squash that feel heavy for their size with smooth, unblemished skin. Avoid specimens with soft spots or wrinkled skin, which indicate age. The University of Minnesota Extension recommends selecting smaller squash (2-3 inches in diameter) for the most tender texture and delicate flavor.

Store unwashed squash in a perforated plastic bag in your refrigerator's crisper drawer for up to 5 days. Never wash squash before storage as moisture accelerates spoilage. For optimal flavor, use within 3 days of purchase.

Step-by-Step Preparation Guide

Proper preparation ensures your sunburst squash cooks evenly and develops the best texture:

1. Wash thoroughly: Use a soft vegetable brush under cool running water to remove dirt from the scalloped edges
2. Trim ends: Cut ¼ inch from both blossom and stem ends
3. Slicing technique: For roasting or grilling, slice horizontally into ½-inch thick "steaks". For sautéing, cut vertically into ¼-inch slices or small cubes
4. Salting (optional): Sprinkle sliced squash with salt and let sit 10 minutes to draw out excess moisture, then pat dry with paper towels

Four Foolproof Cooking Methods

1. Perfect Roasted Sunburst Squash

This method develops beautiful caramelization while maintaining the squash's distinctive shape:

• Preheat oven to 400°F (200°C)
• Toss squash slices with 1 tbsp olive oil, 1 minced garlic clove, and ½ tsp dried thyme
• Arrange in single layer on parchment-lined baking sheet
• Roast 20-25 minutes until golden brown and fork-tender
• Finish with lemon zest and freshly cracked black pepper

2. Quick Sautéed Sunburst Squash

Ideal for weeknight dinners when time matters:

• Heat 1 tbsp olive oil in large skillet over medium-high heat
• Add squash slices in single layer (work in batches if needed)
• Cook 4-5 minutes per side until golden and tender-crisp
• Add 2 tbsp vegetable broth to create steam for final 2 minutes
• Finish with fresh parsley and a squeeze of lemon juice

3. Grilled Sunburst Squash Steaks

Perfect for summer barbecues with beautiful grill marks:

• Brush squash slices with olive oil and season with salt
• Place directly on preheated grill over medium heat
• Cook 4-5 minutes per side until tender with char marks
• Remove and finish with balsamic glaze and fresh basil

4. Steamed Sunburst Squash

Preserves maximum nutrients for health-conscious cooking:

• Place 1 inch of water in saucepan with steamer basket
• Bring to simmer, add squash slices in single layer
• Cover and steam 6-8 minutes until tender but still slightly firm
• Toss with toasted pine nuts and fresh dill

Flavor Pairings That Shine

Sunburst squash's delicate flavor works with numerous ingredients. The American Culinary Federation recommends these complementary pairings:

• Herbs: Thyme, basil, oregano, dill, chives
• Cheeses: Feta, goat cheese, Parmesan, ricotta
• Proteins: Grilled chicken, shrimp, white beans, chickpeas
• Acids: Lemon juice, balsamic vinegar, apple cider vinegar
• Nuts/Seeds: Pine nuts, pumpkin seeds, walnuts

Avoid These Common Mistakes

Even experienced cooks sometimes miss these critical details when preparing sunburst squash:

• Overcrowding the pan - Causes steaming instead of browning. Always cook in a single layer with space between pieces
• Underseasoning - Squash needs proper salt to enhance its natural sweetness
• Overcooking - Results in mushy texture. Remove squash when still slightly firm as it continues cooking off-heat
• Ignoring size differences - Smaller squash cook faster than larger ones. Adjust cooking time accordingly

Simple Recipe Ideas to Try Tonight

Sunburst Squash & Cherry Tomato Sauté

Cook 2 sliced sunburst squash in olive oil until golden. Add 1 cup cherry tomatoes and 2 minced garlic cloves. Cook 3-4 minutes until tomatoes burst. Finish with fresh basil and crumbled feta.

Roasted Sunburst Squash Salad

Toss roasted squash with mixed greens, toasted pecans, dried cranberries, and a maple-Dijon vinaigrette. Top with goat cheese crumbles.

Sunburst Squash & Shrimp Skewers

Alternate squash slices with shrimp on skewers. Brush with olive oil, garlic, and lemon zest. Grill 8-10 minutes, turning once, until shrimp are opaque.

Can you eat sunburst squash skin?

Yes, the skin of sunburst squash is completely edible and contains valuable nutrients. When properly cooked, it becomes tender without needing to be peeled.

How do you prevent sunburst squash from getting soggy?

To prevent sogginess, salt sliced squash and let it sit for 10 minutes to draw out excess moisture, then pat dry thoroughly before cooking. Also, avoid overcrowding your pan or baking sheet to allow proper evaporation.

What's the difference between sunburst squash and yellow squash?

Sunburst squash (pattypan) has a distinctive scalloped shape and buttery yellow color, while yellow squash is elongated with a bulbous end. Sunburst squash maintains its shape better during cooking and has a slightly sweeter, nuttier flavor profile.

Can you freeze cooked sunburst squash?

Yes, cooked sunburst squash freezes well for up to 3 months. Cool completely, spread in a single layer on a baking sheet to freeze individually, then transfer to airtight containers. Thaw in refrigerator before reheating.