There’s something special about summer squash, especially when it comes in the form of the adorable, UFO-shaped patty pan squash. This curry-spiced patty pan squash with coconut milk is a comforting, aromatic dish that brings together warm spices, creamy coconut milk, and the tender bite of roasted squash. It’s an easy, plant-based recipe that works as a main or side, and it's just as satisfying served over rice as it is with warm flatbread. If you’ve been hunting for a patty pan squash recipe easy enough for a weeknight, but interesting enough for a dinner party, this one hits the sweet spot.
Curry-Spiced Patty Pan Squash with Coconut Milk
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Indian, Thai
Large skillet or sauté pan A deep pan is important since the coconut milk simmers and needs room. A cast iron or stainless steel sauté pan works well.
Cutting board & knife To prep your squash and aromatics.
Wooden Spoon or Spatula For stirring the curry evenly.
Measuring spoons & cups To get the spice balance just right.
Lid (optional) Helps to simmer and soften the squash more quickly if needed.
For the Curry-Spiced Patty Pan Squash
- 1.5 pounds patty pan squash about 4 medium squash
- 1 tablespoon coconut oil or any neutral oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1- inch piece fresh ginger grated
- 1 tablespoon curry powder Madras or your favorite blend
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper optional for heat
- 1 can 13.5 oz full-fat coconut milk
- Salt to taste
- Juice of 1/2 lime
- Fresh cilantro for garnish
Optional Add-ins
- 1 cup canned chickpeas drained and rinsed
- 1 small tomato finely chopped
- A handful of baby spinach added at the end to wilt into the sauce
Prep Your Patty Pan Squash
First, give your patty pan squash a good rinse. You don’t need to peel them—the skin is edible and gets tender when cooked. If the squash are small, you can halve or quarter them. For medium ones, cut them into 1-inch cubes. This is key to ensuring even cooking. If you’re still figuring out how to cook a patty pan squash, just think of it like zucchini—quick to soften, so not much prep required.
Sauté the Aromatics
Heat coconut oil in your skillet over medium heat. Add the diced onion and cook for 4-5 minutes until it turns golden. Then, toss in the garlic and ginger. Cook for another 1-2 minutes until fragrant.
Bloom the Spices
Add curry powder, cumin, paprika, and cayenne (if using) directly into the pan. Stir to coat the onions and release the aromas—this step wakes up the spices, giving your curry a deep, warm base.
Simmer with Coconut Milk
Pour in the can of coconut milk and stir well, scraping the bottom of the pan. Bring the mixture to a low simmer. Once it starts bubbling, add your squash pieces. Stir them in gently, coating each piece in the creamy, spiced sauce.
Cook Until Tender
Let the curry simmer for 15-20 minutes, uncovered, stirring occasionally. The squash should become fork-tender and absorb the curry flavors. If you’re adding chickpeas or chopped tomato, now’s the time. Add spinach in the last 2 minutes of cooking if using.
Finish with Lime & Garnish
Turn off the heat, stir in lime juice, and adjust salt to taste. Garnish with fresh cilantro before serving.
Pairings
This curry is hearty and creamy, which makes it a great pairing for grains and flatbreads:
- Basmati rice or brown rice – Both soak up the sauce perfectly.
- Quinoa – A high-protein pairing that keeps it plant-based.
- Naan or roti – Warm flatbreads are perfect for scooping up the coconut milk sauce.
- Cucumber salad – A cool, crisp side balances the warm spices.
- Chilled white wine – Try a dry Riesling or Sauvignon Blanc for a fresh contrast.
If you're exploring other squash recipes, this pairs beautifully with roasted vegetables or grilled tofu, especially if you want to make it part of a larger spread.
FAQs
1. Can I use other types of squash instead of patty pan?
Absolutely. While this is a great pattypan squash recipe, zucchini, yellow squash, or delicata will also work. Just be sure to cut them into even pieces and adjust cooking time accordingly.
2. Do I have to use full-fat coconut milk?
Full-fat gives the curry its luxurious texture, but you can use light coconut milk. Just expect a thinner sauce. You can also stir in a spoonful of nut butter or cashew cream to thicken it.
3. Is this recipe good for meal prep?
Yes! The curry keeps well in the fridge for up to 4 days and reheats beautifully. It might even taste better the next day as the flavors deepen. It also makes a great filling for wraps or to serve alongside veggie patties recipe creations.
4. Can I make this into a stuffed patty pan squash recipe?
Totally! Just roast halved squash and scoop out a bit of the center. Fill each cavity with the curry mixture and bake at 375°F for about 15 minutes. It’s a fun twist on a stuffed patty pan squash recipe and makes for a beautiful presentation.
5. How does this compare to a roasted patty pan squash with garlic?
Roasted squash with garlic is simple and delicious, but this curry version layers in more flavor through spices and coconut milk. You can even roast the squash first with garlic and then fold it into the curry for a hybrid roasted patty pan squash recipe approach.
