What preparation steps are typically necessary for a larger pattypan squash specimen measuring 5-6 inches before cooking?

Removing the skin and larger seeds before stuffing and baking.

The required preparation for pattypan squash correlates strongly with its maturity level at the time of harvest or purchase. When the squash is small, typically under four inches in diameter, the skin is tender and edible, and the seeds are undeveloped, requiring only simple trimming before cooking methods like grilling or sautéing. However, when a squash reaches a larger size, such as five to six inches across, the physical characteristics change; the skin becomes noticeably tougher, and the internal seeds grow larger. Consequently, for these larger specimens, the preparation strategy shifts. It becomes more practical to reserve them for dishes like stuffing, which allows for the necessary labor of removing the now-tougher skin and discarding the larger seeds to ensure a pleasant eating experience.