Oil a 9-by-13-inch casserole dish. Cut squash into V- to ¼-inch slices. Dredge squash in flour, salt and pepper mixture. Fry in ¼ inch of olive oil. Drain on paper towels. Salt lightly.

Using pattypan squash While the smaller, younger pattypan squash is the most tender, the larger ones are still very good to use in your recipes. They will keep for about a week in the refrigerator.

Old-School Squash Casserole 6 tablespoons unsalted butter, divided 3 pounds yellow squash, sliced ¼-inch thick (from 5 medium squash) 1 medium-size yellow onion, chopped (about 1 ½ cups) ...