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A variety of yellow squash plants.
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Sunburst squash are a heritage variety of summer squash related to the pattypan squash. The sunburst varietal is short and round, with slightly scalloped edges and a characteristic orange-yellow color. Use sunburst squash in any recipe that calls for summer squash. The bright, sunny color for which it is named will help the dish to pop, making it a feast for the eyes as well as a savory treat for your taste buds.

Sautéed Sunburst Squash

Step 1

Heat the olive oil in the skillet over medium-high heat.

Step 2

Add the sliced sunburst squash a handful at a time and sauté for seven minutes, or until all of the squash is tender enough to easily pierce with a fork.

Step 3

Remove the squash with a spatula and place it in a serving bowl. Top with the grated Parmesan cheese, if desired, and toss the squash to distribute the cheese. Serve hot.

Baked Sunburst Squash

Step 1

Preheat the oven to 325 degrees Fahrenheit.

Step 2

Rub the slices of summer squash with olive oil and place them on a greased baking sheet. Sprinkle with salt to taste.

Step 3

Bake the squash, turning once halfway through the cooking time. Bake for 40 to 60 minutes, or until the squash has turned golden brown and is fork-tender.

Step 4

Transfer the squash to a serving bowl and serve hot.

Things You'll Need

  • 1 1/2 lbs. sunburst squash, sliced

  • 3 tbsp.olive oil

  • Salt to taste, optional

  • 4 tbsp. Parmesan cheese, optional

  • Skillet

  • Baking sheet

  • Cooking spray

  • Spatula

  • Serving bowl

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