Step 1

Trim and cut the squash into wedges. Trim the tops and bottoms from 1 pound patty pan squash, then halve each squash. Cut each half into 3/4-inch-wide wedges.

Step 2

Heat the oil. Heat 1 1/2 tablespoons olive oil in a large frying pan (at least 12 inches) over medium-high heat until shimmering.

Step 3

Add the squash and season. Add the squash and arrange cut-side down in a single layer (it will be a tight fit). Sprinkle with 1/2 teaspoon kosher salt and a few grinds of black pepper.

Step 4

Sear until golden brown. Let the squash sear undisturbed until golden brown on the bottom, 3 to 5 minutes. Flip the squash onto the other cut side and sear until crisp tender and golden brown on the other side, about 3 minutes more.

Step 5

Heat the oven and a baking sheet. Arrange a rack in the middle of the oven and place a baking sheet on the rack. Heat the oven to 450ºF.

Step 6

Season the squash. Place the squash wedges in a medium bowl. Drizzle with 1 tablespoon olive oil, season with 1/2 kosher salt and a few grinds black pepper, and toss to combine.

Step 7

Roast on a baking sheet. Remove the hot baking sheet from the oven. Transfer the squash to the baking sheet and arrange cut-side down in a single layer. Roast until crisp-tender and browned on the bottom, 15 to 20 minutes.

Step 8

Heat the grill. Heat a grill pan or outdoor grill to high (450°F to 550°F). Scrape the grill grates clean if needed.

Step 9

Season the squash. Place the squash wedges in a medium bowl. Drizzle with 1 tablespoon olive oil, season with 1/2 kosher salt and a few grinds black pepper, and toss to combine.

Step 10

Grill until browned. Place the squash wedges cut-side down on the grill grates. Cover and grill until grill marks form on the bottom, 3 to 4 minutes. Flip the squash and grill until the squash is crisp-tender and grill marks form on the second side, about 3 minutes more.