Rinse the patty pan squash under cool water
Trim off the stem and blossom ends
Cut into halves, quarters, or slices if desired
Remove seeds if the squash is large
Pat dry with a clean towel
Toss with oil, salt, and pepper
Add optional seasonings such as garlic, herbs, or paprika
Roast at 400°F for 20 to 25 minutes
Sauté in a skillet over medium heat for 5 to 8 minutes
Steam for 4 to 6 minutes until tender
Grill over medium heat for 3 to 5 minutes per side
Stuff larger squash and bake until tender
Cook until the flesh is fork-tender
Serve immediately after cooking