- Scallop Squash Growing Tips: Learn About Patty Pan Squash Plants
- Growing Patty Pan Squash Plants
- How to Care For Scallop Squash
- Scallop Squash Varieties
- When to Pick Patty Pan Squash
- Roasted Patty Pan Squash and Herbed Chickpeas Recipe
- What is patty pan squash?
- How long will patty pan squash keep?
- Do you peel patty pan squash?
- How to cut pattypan squash?
- How to make stuffed patty pan squash?
- How to cook patty pan squash?
- More Patty Pan Recipes to try
- Meat Stuffed Patty Pan Squash Recipe
- These are summer squashes, which means you treat them a lot like a zucchini.
- Try some of the recipes below, and discover which is your favorite way to enjoy White Scallop Squash!
- You Can’t Treat All Pattypan Squash Like Zucchini—I Learned the Hard Way
- How to Choose Pattypan Squash
- How to Cut Pattypan Squash
- How to Cook Pattypan Squash
Scallop Squash Growing Tips: Learn About Patty Pan Squash Plants
If you’ve been stuck in a squash rut, routinely cultivating zucchini or crooknecks, try growing patty pan squash. What is patty pan squash and how do you grow it?
Growing Patty Pan Squash Plants
With a delicate, mild flavor, much akin to zucchini, the patty pan squash, also referred to as the scallop squash, is a small variety of summer squash. Lesser known than its relatives, yellow squash or zucchini, patty pans have a distinct shape which some people describe as similar to a flying saucer.
The fun shape of the fruit growing on patty pan squash plants may also be an enticement to getting the kids to eat their veggies. They can begin being eaten when only an inch or two across, making them even more entertaining to kids’ taste buds. In fact, scallop squash are not as moist as crooknecks or zucchini and should be harvested when young and tender.
These little flying saucer shaped fruit may be white, green or buttery yellow in color and are round and flat with a scalloped edge, hence the name.
How to Care For Scallop Squash
Scallop squash or patty pans should be grown in full sun, in rich, well-draining soil. Once the danger of frost has passed in your area, these little squash can be directly sown into the garden. They are usually planted in groups with two or three seeds per hill and spaced 2-3 feet apart. Thin them to one or two plants per hill once the seedlings attain a height of 2 or 3 inches tall.
Give them plenty of room to grow like any squash; their vines spread 4-6 feet. The fruit should mature between 49 and 54 days. Keep the squash watered well. There are no secret scallop squash growing tips; the plants are relatively easy to grow.
Scallop Squash Varieties
There are both open-pollinated, those pollinated via insects or wind, and hybrid varieties of scallop squash available. Hybrid varieties are bred to insure that the seeds have known specific traits while open-pollinated varieties are fertilized via an uncontrolled source, which may result in a plant that doesn’t breed true. That said, there are some open pollinators that result in true plants from generation to generation and we call them heirloom varieties.
The choice to grow heirloom or hybrid is yours. Here are some popular hybrid varieties:
- Sunny Delight
- Peter Pan
Winners amongst heirlooms include:
- White Patty Pan
- Early White Bush
- Yellow Bush
- Benning’s Green Tint
- Wood’s Earliest Prolific
When to Pick Patty Pan Squash
Plants are prolific and will produce several dozen squash each. Within days of flowering, it is very likely that you will have fruit that is sizeable enough to harvest. Pick once the color changes from green to golden yellow but while the fruit is still small (2-4 inches). Patty pans can grow to 7 inches across but get rather tough the larger they get.
You can prepare patty pans just as you would any squash. They can be sliced, diced, braised, grilled, fried, roasted or stuffed. Steam small ones whole for four to six minutes. Scallop squash even make edible, useful serving bowls. Just scoop out the center while either raw or cooked and fill with whatever your heart desires.
Patty pan or scallop squash is a small, saucer-shaped warm-season squash that usually grows to no more than 3 to 4 inches in diameter. Patty pan squashes look something like a toy top. They can be white to creamy colored or various shades of green or yellow. Patty pans are less moist than other summer squashes such as zucchini. They actually grow more firm as they ripen similar to winter squashes, so they are best harvested and eaten when they are young and tender.
Cook. Place a whole, washed patty pan in a steamer basket over boiling water and steam for about 4 to 5 minutes or until just tender pierced with a fork. Patty pans can also be quartered and brushed with olive oil and roasted for about 10 minutes. Patty pan slices can be sautéed until just tender. They can also be stuffed with chopped onion, meat, cheese, and spices and baked.
Grow. Patty pan squashes are for summer growing and require 45 to 55 frost-free days to reach harvest. Most patty pans have an open vining habit but rarely stand more than 3 feet tall. Squash require full sun and regular deep watering.
Hybrid patty pans varieties include:
• Peter Pan is well scalloped from 2½ to 3 inches across at harvest. Peter Pan is light green with a small blossom end scar. Peter Pan has a pale green flesh and is meaty. Allow 50 frost-free days to grow and harvest Peter Pan.
• Scallopini is a scalloped-shaped squash with medium fluting 2½ to 3 inches across at harvest. Scallopini has dark green speckled skin similar to a zucchini. Scallopini has a sweet, nut-like flavor. Allow 52 frost-free days to grow and harvest scallopini.
• Sunburst is a hybrid medium-sized deeply scalloped squash about 2½ to 3 inches across. Sunburst has a bright yellow skin with a dark green sunburst on both the blossom and stem ends. Sunburst has a creamy white flesh and a delicate sweet, buttery flavor. Sunburst requires 52 frost-free days to mature.
• Sunny Delight (pictured above) is a medum-size hybrid scallop squash about 2½ to 3 inches across, very similar to Sunburst but without the green marking at the blossom and stem ends. Sunny Delight is light butter yellow colored and and flavorful. This squash requires 45 frost-free days to mature.
Open pollinated patty pan varieties include:
• Benning’s Green Tint is scallop-shaped from 2 to 2½ inches deep and 3 to 4 inches across at havest. This squash has a pale green skin and flesh and is thick and tender. Benning’s Green Tint is a long producer and is ready for harvest after 55 frost-free days.
• White Bush, also called White Patty Pan and Early White Bush, is a pale green skinned squash that turns to near white by harvest time. White Bush is 2½ to 3 inches deep and 5 to 7 inches across, quite large for a patty pan. The flesh is white, tender, and succulent. White Bush requires 55 frost-free days to harvest.
• Wood’s Earliest Prolific is slightly scalloped 2 to 2½ inches deep and 3 to 4 inches in diameter. The skin is pale green to pale greenish-white at maturity. Wood’s Earliest produces throughout the season and requires 50 frost-free days to harvest.
• Yellow Bush, also called Golden Bush, Early Yellow Bush, and Yellow Custard, is deeply scalloped about 3 inches deep and 5 inches across. Yellow Bush has a deep yellow skin mottled with pale yellow. It’s flesh is yellowish-white and flavorful. Yellow Bush requires 60 days to harvest.
Patty pan squashes are also known as cymling, custard marrow, or custard squash. The name patty pan comes from an old-style pan for baking pattys. The word cymling comes from the English simnal cake which is fluted. The French call patty pan squash pâtisson which is a Provençal word for a cake made in a scalloped mold.
Pictured above: ‘Sunny Delight’ squash,
Pattypan squash are round, disc-like summer squash. They’re also called scallop squash because of their scalloped edges. Pattypans can be as small as an inch in diameter (often sold as “baby” pattypan) and up to a few inches across. They can be bright yellow, white, dark green, or light green. At farmers’ markets, you may run across varieties with names like Peter Pan, Sunny Delight, Baby Scallopini, and Early White Bush. Pattypans have a beguiling shape and buttery, mellow flavor.
Pattypans and other summer squash are a good source of vitamins A and C, as well as potassium and magnesium, nutrients that have been shown helpful in maintaining good cardiovascular health.
How to Use
To take advantage of their pretty shape, cook small pattypans whole—try braising, grilling, steaming, or sautéing. Pattypan squash doesn’t need peeling, but be sure to trim any rough bits from both the stem and blossom end.
How to Buy
Look for the smallest pattypans you can find—no bigger than two to three inches, if possible, so you’ll be able to enjoy them whole. Smaller squashes have fewer seeds than larger ones, and they cook more evenly. At the market, choose firm pattypans with smooth, tender, uniformly colored skin with no nicks or bruises.
How to Store
Pattypan squash will keep for a few days stored in the fridge, unwashed and sealed in plastic. The smaller the squash, the sooner it should be used.
INGREDIENT: Summer Squash
Roasted Patty Pan Squash and Herbed Chickpeas Recipe
Roasted Patty Pan Squash and Herbed Chickpeas Recipe
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 10 minutes
Serves 2 as a main dish, 4 as a side
- 140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed
- 750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens
- olive oil
- a dozen stems chives
- 1 small handful fresh cilantro
- 8 leaves fresh mint
- 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer)
- a good pinch cayenne pepper
- one strip lemon peel from an organic lemon
- 2 teaspoons verjuice or lemon juice
- freshly ground black pepper
- Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat. Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain.
- (The chickpeas may be cooked up to a day ahead. Once at room temperature, cover and transfer to the fridge, still in the cooking liquid. Alternatively, you can use canned chickpeas, drained, rinsed, and drained again; you’ll need about 2 cups.)
- Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool.
- While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, verjuice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.)
- Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn’t matter from a gustatory perspective, but it will be a bit less presentable.)
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Garden fresh stuffed patty pan squash with a french meat filling.
This is a low carb gluten free recipe for small and large patty pan squash!
Watch and learn how to prepare this dish at home with my video and process shots further below.
I came up with this recipe whith the help of my uncle who grows squash in his garden.
The recipe is loosely based on the french meat stuffed tomatoes recipe.
If you like stuffed vegetables, then check out this veg zucchini boats and my colorful rice stuffed vegan peppers.
What is patty pan squash?
A patty pan squash is a summer squash variety which comes in various varieties.
This squash resembles a UFO in shape and comes in white, yellow or green.
The squash is also known as button squash, sunburst squash and various places around the world call it by a local name.
We know it as Patisson mainly, because this vegetable was introduced to us by my uncle in France, who successfully grew a whole lot.
The Squash comes in 2 major sizes:
- small baby squash – about 1-2 inch/ 3-6 centimeter wide
- large patty pan squash – about 4-6 inch/10-15 centimeter wide
large white patty pan squash
Small baby patty pan squash are more common in stores.
Large patty pan squash are most commonly homegrown or farmer’s market material.
The growing season for this humble summer squash variety is from May to late summer/beginning fall.
This squash plant grows like other squash varieties in well-drained nutritious rich mud.
white large patty pan squash plant
How long will patty pan squash keep?
I have kept my oversized large white patty pan squash for over 5 weeks in a cool and dry place without that they turned bad.
They were literally the same for weeks and didn’t get any harder.
These squash are like butternut squash, they keep well for a long time.
I’m less experienced with yellow patty pan squash or the green variety.
white small young patty pan squash growing on plant
Do you peel patty pan squash?
The squash is best when harvested young when the outer skin is still tender.
If your garden-fresh patty pan squash peel is soft, you can choose to leave it on and eat the peel.
A large flying saucer squash can have a soft skin too.
I recommend you peel the squash if you bought it in-store and if it was treated with pesticides.
You can also peel your skin if you intend to cook the squash in any other way then stuffed.
However, leave the skin on in this meat stuffed squash recipe because it’s great for the presentation of the dish.
You can always take off the cooked vegetable flesh from the skin in your plate.
How to cut pattypan squash?
Baby Patty pan squash are easily cut because they are small in size.
Large patty pan can be a bit more daunting but it shouldn’t be that way because it’s just a large squash.
The seed case is rather soft like a sponge and can be cut out easily.
The squash seeds can be roasted separately like butternut squash or pumpkin seeds.
To make stuffed patty pan, cut your squash top off and hollow your squash.
You can cut the squash in slices too or in cubes.
Just make sure the squash pieces are all of the same sizes so that they can cook evenly.
How to make stuffed patty pan squash?
To make meat stuffed pattypan squash, you can choose to use large or baby squash or white, yellow or green squash.
If you use small squash, use about 4-6 pieces (depending on the size).
View the full recipe with detailed ingredients, instructions, and how to video at the bottom of the post.
Prepare your squash by cutting off the top to create a “hat”.
Hollow your squash.
Separate the seeds from the squash flesh and keep the seeds for another recipe or to plant.
Cut your leftover squash flesh small, which you took out from the center and keep aside.
Place your hollowed-out squash with the cut off the top on a baking tray.
Sprinkle with olive oil, season with black pepper and salt.
Place into oven and to roast until cooked almost soft.
In a bowl combine the stuffing ingredients including the ground meat, onion, garlic, salt, black pepper, olive oil, thyme, oregano, and the cut squash pieces.
Place roasted squash into a baking dish and stuff with the ground meat mixture.
Close with the top lid-like hat.
Prepare a sauce in the baking dish around the summer squash, by adding in whole peeled canned tomatoes, water, onion, bay leaves, salt and black pepper.
Roast your meat stuffed squash on medium-high heat in the oven, until the meat and the squash are cooked through.
Serve hot by cutting the squash into portion-sized pieces.
How to cook patty pan squash?
Patty Pan Squash can be cooked in various other ways like any other squash.
Small and large squash can be…
- cut your squash into cubes and sautee or turn them into roasted patty pan squash
- cut into slices and grill
- boil your squash to use in soups and puree
- steam, oven roast or boil your squash as a whole (without stuffing it)
More Patty Pan Recipes to try
- Pickled Patty Pan squash – A great way to preserve your pattypan vegetables through pickling without canning.
- Red Lentil Spaghetti with grilled patty pan squash – An easy dinner that will leave you feeling healthy and nourished with a dose of hidden protein!
- Coconut Curry patty pan squash soup – It’s an exciting, new way to use that summer squash, and is dairy-free, gluten-free, and vegan, too!
Dear Reader, did you try the Recipe?
Please feel free to share your thoughts and ideas with us in the comment section further below!
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Meat Stuffed Patty Pan Squash Recipe
Stuffed patty pan swuash with meat. This is a french low carb gf main course recipe. 0 from 0 votes Pin Course: Main Course Cuisine: French Keyword: how to cook patty pan squash, stuffed patty pan squash Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Servings: 4 servings Calories: 195kcal Author: Helene D’Souza
How to Video
To roast squash:
- Patty Pan Squash *see Notes
- Olive Oil as much as you need to roast
- Salt pinch
- Black Pepper pinch
For the stuffing
- 7 ounces Ground Meat
- Patty Pan Flesh cut out from the center of the squash
- 1 Onion chopped
- 2 clove Garlic chopped
- 1 Tablespoon Olive Oil
- 1 Teaspoon Oregano
- 1 Teaspoon Thyme
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
For the sauce:
- 8½ ounces Whole peeled canned Tomatoes
- 1 Onion cut small
- ½ Teaspoon Salt
- Black Pepper pinch
- ¼ cup Water
- 2 small Bay leaves
- Preheat your oven to 350° Fahrenheit/180° Celsius.
- Rinse your patty pan squash to get rid of any impurities and mud.
- Cut the top of your squash off so that you have a “hat” to cover your stuffed squash later.
- Cut with a knife into your squash center to cut out all the center flesh. Hollow out further with a spoon if necessary. Separate flesh from seeds, keep seeds to roast in another recipe or to plant. Cut the center flesh small and keep aside.
- Place the squash with cut off top on a baking sheet and tray. Sprinkle olive oil all over the hollow patty pan squash and on the hat and season with salt and black pepper.
- Roast the squash at 350° Fahrenheit/180° Celsius until it’s cooked almost through. This can take somewhere between 15 to 30 minutes, depending on the size of your squash (*see Notes).
- In the meanwhile prepare the stuffing by combining all the stuffing ingredients together in a bowl. That includes the ground meat, the chopped onion, chopped garlic, olive oil, thyme, oregano, black pepper, salt, and the previously small cut patty pan center flesh pieces. Keep aside.
- Once your hollowed out patty pan is done roasting, place into a baking dish and place all the meat stuffing mixture into the vegetables. Close with the lid.
- For the sauce, arrange all the sauce ingredients around the squash in the baking dish, including the whole canned tomato, onion, salt, black pepper, water and bay leaves.
- Roast the stuffed patty pan squash for about 30 minutes at 350° Fahrenheit/180° Celsius (more or less depending on the size of your squash). Check if it’s done by poking into the squash. Keep in mind that the meat takes about 30 minutes to cook through in a large patty pan squash.
- Serve hot by cutting the squash into 4 potions or by serving each baby patty pan individually per person.
- If you are using large squash, use only one. If you are using baby squash, use 4-6 piece depending on the size of your baby squash.
- The roasting time depends on your patty pan squash size. A large one wil take about 1 hour cooking time. Small ones will take less so the cooking and total time can be a little more (if you use a very large one) or way less (if you use baby squash).
- Only use patty pan which hasn’t been sprayed with pesticides in this stuffed squash recipe because you cook the squash as a whole. Organic may not always mean pesticide-free (depending on the regulations in your country).
Nutrition Facts Meat Stuffed Patty Pan Squash Recipe Amount Per Serving Calories 195 Calories from Fat 126 % Daily Value* Fat 14g22% Saturated Fat 4g20% Cholesterol 35mg12% Sodium 704mg29% Potassium 328mg9% Carbohydrates 9g3% Fiber 2g8% Sugar 4g4% Protein 10g20% Vitamin A 94IU2% Vitamin C 11mg13% Calcium 51mg5% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
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White Scallop Squash is a very ancient native American heirloom squash, grown by the northern Indians for hundreds of years. This type was depicted by Europeans back to 1591, and one of the best tasting and yielding varieties still around today! Flat fruit with scalloped edges, beautiful!
Scallop squashes are so versatile, and nutritious. Only 16 calories per 100 g serving of cooked scallop squash. Unlike some vegetables, scallop squash is low in carbs. A 100 g serving provides just 3.3 g of carbs, just 7 percent of the amount of carbs a 100 g potato.
If you want to increase your fiber intake without dramatically increasing your calorie intake, scallop squash can be a good choice. Each 100 g serving provides 2 g of fiber. Fiber promotes digestive health and can help stabilize blood sugar levels. he White Scallop Squash is a heart-healthy vegetable, packed with vitamin A, Vitamin B6, potassium, and magnesium that offer cardio-protective effects
These are summer squashes, which means you treat them a lot like a zucchini.
It does not have as much moisture in it as zucchini, which makes it perfect for kabobs and grilling. You don’t need to peel the squash. They do contain a seed pocket in the middle, so if the squash is a little large you may want to cut the squash in half (either horizontally or vertically) and scoop out the seeds.
White Scallop Squash mixes well with tomatoes, onions, mushrooms, cheese, and many fresh herbs (marjoram, rosemary, dill, thyme, parsley,… just to name a few).
Your choices for preparation are nearly numberless, you can:
• Pan Fry
My favorite ways to enjoy Scallop Squash?
Raw in a salad- matchsitck jullienne, sliced in a stir fry, or simply grilled with olive oil, salt, & pepper. We think these are superior to zucchini in so many ways. Hope you enjoy them too!
Try some of the recipes below, and discover which is your favorite way to enjoy White Scallop Squash!
Pan Fried Scallop Squash
Pan frying is one of the simplest ways to prepare the squash. There’s not really a recipe involved. Cut the squash in half vertically and scoop out the seeds. Slice the squash (about 1/2 inch thick). Heat a frying pan to medium high. Pour a little olive oil into the pan. Cook the squash for several minutes on each side, until golden brown. Sprinkle with salt and pepper.
Simple Scallop Squash Recipe
- 3 medium Squash, thinly sliced
- 2 T Butter or Olive Oil or Coconut Oil
- 1 t Seasoned Salt
- 1 dash Pepper
- 1/4 t Minced Onion
- 4 T Parmesan Cheese
- 1/4 c Milk
Preheat oven to 350 degrees Spray 1 1/2 quart casserole with cooking spray. Cover bottom with squash. Dot squash with butter or olive oil
5. Season with salt, pepper, and onion. Cover squash with grated Parmesan cheese. Pour milk on top. Bake covered at 350 degrees for 30 minutes or until squash is tender. Serves 6
Fried Scallop Squash
- 1 beaten egg
- 1 cup milk
- 1 part flour
- 1 part cornmeal
Mix egg and milk. In separate bowl mix flour and cornmeal. Slice squash thin and dip in egg mixture then in flour mixture. Fry until crispy. Salt to taste.
Summer Squash Stir Fry
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 6 cups White Scallop Squash or other assorted summer squashes
- 1/4 cup chicken or vegetable stock
- 1/2 teaspoon chopped fresh oregano
- Dusting of grated cheese
- Chopped fresh parsley as garnish
Slice the squash into bite size strips or chunk. Sauté onion and garlic in olive oil until onion is barely softened. Add squash and stir-fry a minute or so. Stir in stock and oregano and simmer gently until liquid has almost evaporated. Serve, dusting with cheese and garnish with parsley.
Other Herbs to use instead of oregano: Basil, Rosemary, Chives, Marjoram
Buckaroo Summer Squash
- 1 cup grated Fontina or Gouda cheese
- approx 25 Whole Wheat Crackers, crushed
- 1/4 cup chopped parsley
- 1/4 cup finely chopped red onion
- 1 tablespoon chopped thyme
- 3 White Scallop Squash or other summer squash, cut into 1/2-inch-thick slices, then cut into 1″ squares or rounds
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preheat oven to 425°F. In a medium bowl, toss together cheese, cracker crumbs, parsley, onion and thyme. In a large bowl, toss together squash, oil, lime juice, salt and pepper. Arrange squash in a 9- x 13-inch casserole dish. Scatter cheese mixture evenly over the top and bake until melted and golden brown and squash is just tender, about 20 minutes.
(adapted from a “Whole Foods” recipe)
Smothered Summer Squash
- 2 teaspoons extra virgin olive oil
- 1/4 cup chopped onion
- 2 cloves garlic, finely chopped
- 2 teaspoons finely chopped jalapeño
- 3 sprigs fresh thyme
- 2 cups sliced White Scallop Squash or other summer squash (1/4 inch thick x 1 ” square)
- 1 cup chopped Heirloom Tomatoes
- 3/4 cup cooked pinto beans, rinsed and drained
- 1/2 cup corn kernels, frozen or fresh
- 1/2 cup shredded cheddar or Monterey jack cheese
Heat oil in a large nonstick pan with a tight fitting lid. Add onion, garlic, jalapeño and thyme sprigs. Cook, stirring frequently, about 2 minutes. Add zucchini and squash; cook 2 minutes longer. Add tomatoes, beans and corn. Cover pan and simmer 10 minutes, until vegetables are tender. Remove lid, top with cheese and allow cheese to melt over the squash. If you prefer a browned cheese topping, place under the broiler for 3 to 5 minutes before serving.
End of the Season Salsa
A great way to use up those end of the season veggies. Of course it’s good anytime during the garden season too.
- 20 cherry sized Heirloom Tomatoes – like Chocolate Cherry, Risentraube, Snowberry, or 40-50 of Tess’ Currant Tomatoes
- 1 medium White Scallop Squash or 2 medium other summer squash
- 1 tablespoon extra virgin olive oil
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup fresh basil, julienne (thinly sliced)
Quarter tomatoes lengthwise. (If using Tess’, just cut in half) Cut squash into 1/4-inch small pieces. Combine tomatoes and squash. Add oil, vinegar, salt and pepper and mix well. Fold in fresh basil. Let sit for about 30 minutes before using to allow flavors to develop.
Parmesan Crusted Squash
How can you go wrong when you create a parmesan crust on anything!
- 1/2 cup panko breadcrumbs
- 1/2 cup shredded Parmigiano-Reggiano
- 1/4 cup chopped parsley
- 1/2 teaspoon red pepper flakes
- 1/2 cup prepared basil pesto
- 2 pounds white scallop, zucchini or yellow squash, cut on an angle into 1/2-inch thick rounds
Preheat oven to 425°F. Line a baking sheet with parchment paper; set aside. Put breadcrumbs, Parmigiano-Reggiano, parsley and red pepper flakes into a wide, shallow dish and mix well. Spread a bit of the pesto on both sides of each piece of squash, then transfer to dish and press gently to coat on both sides with breadcrumb mixture. Transfer squash to prepared baking sheet and bake until golden brown and crisp, 20 to 25 minutes. Dip in Ranch or marinara sauce if desired.
Pan Seared Summer Squash
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh basil, chopped
- 1/4 teaspoon sea salt
- 2 large white scallop squash, or other summer squash
For the vinaigrette, in a small bowl, mix together olive oil, lemon juice, lemon zest, fresh basil and salt. For the squash, slice into large rounds 1/4-1/2 inch thick. Warm a 10-inch skillet (cast iron is best) until very hot. Place squash in pan and sear over high heat, until blackened, 2 to 3 minutes. Flip onto other side and sear additional 2 to 3 minutes, until both sides are blackened. Place squash on a large platter. Spoon vinaigrette over squash. Serve warm.
Summer Squash Couscous with Sultanas, Pistachios, & Mint
- 1 tablespoon lemon zest
- Juice of one lemon
- 1/2 teaspoon honey
- Olive oil
- 3 garlic cloves, crushed
- 1 1/4 cup veggie stock
- 1 cup couscous
- 1 cup diced summer squash (white scallop, zucchini, &/or yellow crookneck)
- 1 medium shallot, finely chopped (or onion)
- 1/2 cup sultanas/golden raisins (or regular raisins)
- 1/4 cup chopped pistachios (or almonds)
- Kosher salt
- 2 tablespoons chopped fresh mint
- Freshly ground black pepper
In a small bowl, whisk the lemon zest, lemon juice, honey, and 1/4 cup of olive oil. Add the garlic cloves and let them steep for about 30 minutes. Next, bring the veggie stock to a boil in a medium saucepan. Stir in the couscous, cover, and turn off the heat; allow the couscous to sit for about 5 minutes, or until it absorbs all the liquid. Toss the couscous with a fork so the grains don’t start clumping together, pour into a large mixing bowl, and set aside. In a skillet over medium high heat, add about 2 tablespoons of olive oil. Then, add the chopped squash, shallot, sultanas, pistachios and a pinch or two of salt. Only cook for about a minute or two — you still want the squash to be al dente. This just ensures they aren’t too al dente, and all the flavors can marry before they hit the couscous. Set aside until everything reaches room temperature. Once the veggies have reached room temperature, add them to the bowl with the couscous and combine. Then, remove and discard the cloves of garlic from the dressing, and toss it with the couscous (add the dressing gradually, as you may not need it all). Fold in the mint, season with additional salt and pepper if necessary and serve at room temperature.
You Can’t Treat All Pattypan Squash Like Zucchini—I Learned the Hard Way
You’re probably familiar with cooking with zucchini. I’ve personally made it a habit to snag the summertime staple every week to toss in everything from zucchini bread and relish to chili and zoodles. But zucchini has a long lost cousin I just rediscovered, and that’s the humble pattypan squash.
This all began last week at our local farmers’ market when I noticed the oddly-shaped squash. The very stout, nearly flat circular top stretched out into crimped edges resembling a child’s spinning top. The squash varied in color and size. Some were solid white, green, or yellow, while others took on multiple colors. The squash spanned from as small as an inch in diameter to close to 6 inches in diameter. I chose a container with two large green squash and two medium yellow squash and headed home to experiment.
Easy never tasted so awesome.
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Unfortunately, the first venture didn’t go very well. The farmer I purchased my squash from told me I could cook pattypan squash like I would any other summer squash—which is only partly true. When I went home, I cut up a large and small squash whole, and tossed them in a pan with some olive oil, salt, and pepper. To my dismay, the skin of the larger squash resembled an acorn squash (you know, where it’s edible but not really edible) and the seeds were way too big to ignore. The flavor wasn’t nearly as sweet and flavorful as my usual summer squash rounds, and I was horribly disappointed. So, I looked to the Internet and our staff of brilliant cooks for some inspiration—and I finally discovered the magic that pattypan squash can bring to my dinner table. Here, everything you ever wanted to know about choosing, cutting, and cooking pattypan squash.
How to Choose Pattypan Squash
Pattypan squash can be found at specialty stores and farmers’ markets, sometimes under the name scalloped squash, custard squash, sunburst squash, or cymling squash, according to The Kitchn. Look for smaller squash for a buttery, olive-oil flavor and smaller seeds. These can be treated like any other summer squash. If you pick up a larger squash, you’ll want to use them for stuffing instead of slicing them up. Check that the skin is tight and avoid any knicks or bruises.
How to Cut Pattypan Squash
For small pattypan squash (less than an inch in diameter), you can cook them whole or remove the tough edges before treating like zucchini. For medium pattypan squash (1 to 4 inches in diameter), you should start by removing the tough ends. Then, cut the squash directly down the center from the stem (that you just removed) to make two halves. If you want smaller pieces, place the cut side down and cut the pieces in half again to make quarters.
Larger pattypan squash become a little more difficult. You definitely can cut them up the same way you would a medium squash, but my experience suggested that the larger pattypan are great to cook whole or in slices like an acorn squash. If you plan to keep the pattypan squash whole for stuffing (which you totally should), slice the bottom just to make a flat base and cut straight across the top to remove the stem and top skin. Then, with a grapefruit spoon or melon baller, scoop out the seeds, leaving a thick wall of squash.
How to Cook Pattypan Squash
Small to medium pattypan squash really can be treated like zucchini. The skin is thin and the seeds are small enough you can slice and cook however you would like. You can pickle, saute, grill, or even bake pattypan squash with an egg inside. They’re super versatile vegetables.
Image zoom Arielle Weg
Larger pattypan squash need a little extra TLC, but they are the ultimate vessel for stuffing and baking. I used this recipe for Stuffed Pattypan Squash with Beef and Feta to inspire my version and determine the cooking time, but the contents of your stuffing mix is totally up to you. Once you cut the top of the squash and remove the seeds, you can choose to chop the pulp and use it in your stuffing. (I did not, because I found the seeds to be unappetizing.)
Image zoom Arielle Weg
Start with your cut and cored squash and sprinkle on ¼ teaspoon salt and ¼ teaspoon pepper. Bake the cored squash at 350 degrees fahrenheit for 10 minutes. Remove from the oven, and load in with your choice of filling. Finally, bake for 30 minutes or until golden brown. I found a saltier filling containing a balance of vegetables, herbs, something meaty (like cheese or actual meat), and something grainy (like pearled couscous or rice) makes for a satisfying complete meal.