Rinse the patty pan squash under cold water
Trim off the stem and blossom ends
Cut into slices, wedges, or cubes if desired
Remove seeds if the squash is large and mature
Pat dry with a clean towel
Season with salt, pepper, oil, and any preferred herbs or spices
Roast, sauté, steam, grill, or stuff as desired
Cook until tender and lightly browned or easily pierced with a fork