They look like little spaceships, but taste a lot better! Patty Pan Squash are quite possibly the most unique summer squash out there, with their diminutive size and round, scallop-edged shape.
Patty Pan come in a variety of colors – you can find white, yellow, orange, or green, or two-color ones.
TASTE: Mild and slightly sweet, with a buttery texture. It tastes similar to zucchini, though a bit more dense.
ALSO KNOWN AS: Pattypan Squash, Sunburst Squash, White Squash, Scallopini, Button Squash, Custard Squash, Scallop Squash, Custard Marrow
In this Article
- About Patty Pan Squash
- Patty Pan Squash Nutrition & Benefits
- How to Select Pattypan Summer Squash
- How to Cut It
- How to Cook Patty Pan Squash
- Favorite Patty Pan Squash Recipes
About Patty Pan Squash
Patty Pan Squash (Cucurbita pepo var. clypeata) have a long history that dates back to the native tribes of North and Central America as early as the 16th century. Over time, this cute little squash has evolved and is used in many cuisines all over the world. (source)
Today, there are many different varieties of pattypan squash, ranging in color from white to yellow to green and in size from small to large.
Patty Pan Squash Nutrition & Benefits
This adorable summer squash is nutrient-dense, low in calories, and high in fiber, vitamins, and minerals. It is a good source of vitamin C, vitamin A, potassium, magnesium, and iron. The squash is also rich in antioxidants.
How to Select Pattypan Summer Squash
You want firm, shiny squash with no cuts or blemishes. The ideal size is 2-3 inches – any larger Patty Pan Squash will be more fibrous.
Patty Pan Squash don’t keep for very long. You’re better off cooking it as soon as you pick or buy it, but you can keep it in the refrigerator for 3-5 days before using.
How to Cut It
No need to peel this thin-skinned, tender summer squash!
First, rinse the squash under cold running water and pat it dry.
Then, using a sharp knife, cut off the stem end and the blossom end of the squash. You may want to use a paring knife or spoon to scoop out any seeds or fibrous material from the center of each piece, if your squash are on the large size.
From there, you can cut it into slices for grilling, hunks for roasting, or just lop off the top enough to scoop out the center for roasting.
Now your pattypan squash is ready to be cooked!
How to Cook Patty Pan Squash
Pattypan Squash is a versatile summer squash that you can cook lots of different ways. You can cook it whole, halved, sliced, or cut into chunks. You can even grate it for cakes and muffins!
- Roast it: Just chop it into small pieces and roast it in the oven at 375°F for 20-25 minutes until it’s tender and lightly browned.
- Steam it: Steam or boil whole Patty Pan Squash for 3-5 minutes, until tender.
- Stuffed: Add your favorite fillings and bake your squash until tender. So many possibilities!
- Grilled: This method is super easy and gives it a delicious smoky flavor. Just cut your squash into 1/4-inch slices, brush them with olive oil and sprinkle with salt and pepper, then place on a hot grill and cook for 3-4 minutes on each side, until grill marks appear.
- Fried: Try coating it in breadcrumbs and frying it until it’s crispy and golden brown. So good! Or fry naked slices for 3-5 minutes until tender then toss in lemon juice and butter and season with black pepper.
- Raw: For something simple, easy, and perfect for warm summer months, Patty Pan Squash is delicious raw in salads.
- Pickled: In Poland, they pickle baby Patty Pan Squash in sweet vinegar.
Favorite Patty Pan Squash Recipes
- Italian Stuffed Pattypan Squash from Daring Gourmet
- Grilled Pattypan “Steaks” from New York Times
Have you tried this unique scalloped squash? What’s your favorite preparation? Share in the comments below!