Marianne Martinez
Patty pan squash, also known as scallop squash, is a unique summer squash variety with a flattened, scalloped, or disc-shaped appearance. It comes in various colours, including white, green, yellow, and bi-colours, and has a mild, nutty, and slightly sweet flavour. Patty pan squash is a versatile ingredient that can be prepared in multiple ways, including slicing, dicing, braising, grilling, frying, roasting, and stuffing. It is also a good option for a simple, tasty, and visually appealing summer side dish.
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What You'll Learn
Patty pan squash is a summer squash
Patty pan squash, also known as scallop squash, is a summer squash variety. It is an annual vegetable in the cucumber family and is native to eastern North America. It is one of the oldest domesticated varieties of Cucurbita pepo, with archaeological evidence of cultivation by Native Americans dating back 8,000-10,000 years. The broad leaves of the patty pan squash plant provided ground cover, retained soil moisture, and suppressed weeds, while the prickly vines deterred pests from corn and bean plants.
The patty pan squash is known for its unique, flattened, round, and shallow shape with scalloped edges, resembling a flying saucer. It comes in a variety of colours, including white, yellow, orange, light green, dark green, and multicoloured. The skin is edible when young but becomes tougher as it matures. The flesh is denser and firmer than that of a zucchini, with a nutty flavour.
Patty pan squash is typically harvested when small and tender, usually 2 to 4 inches in diameter. Regular harvesting encourages continued production. The squash can be prepared in a variety of ways, including slicing, dicing, braising, grilling, frying, roasting, or stuffing. It can be cooked using methods such as sautéing, roasting, or grilling. When cooked, it has a mild, sweet flavour and soaks up other flavours well.
Patty pan squash is a good source of nutrients such as niacin, manganese, and beta-carotene, and it contains no fat and very little sodium. It is a versatile vegetable that can be used in a variety of dishes and is particularly popular during the summer months.
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It has a nutty flavour
Patty pan squash, also known as scallop squash, is a summer squash with a unique, flattened, scalloped "flying saucer" shape. It is usually white, green, yellow, or bi-coloured, with a mild, sweet, nutty flavour.
The flavour of patty pan squash is often likened to that of zucchini, but it has a denser, firmer texture. Patty pan squash is also less moist than zucchini and other squash varieties, and its skin is softer and thinner. It is best harvested when young and tender, before the skin becomes too tough.
Patty pan squash is highly versatile in the kitchen. It can be sliced, diced, braised, grilled, fried, roasted, or stuffed. It can be used in simple sautés and salads, or in more complex casseroles and soups. Its unique shape also makes it ideal for stuffing, as the hollowed-out centre can be filled with various ingredients.
To cook patty pan squash, first trim the tops and bottoms, then halve each squash and cut into wedges. Heat olive oil in a large frying pan over medium-high heat, then add the squash and season with salt and pepper. Sear for 3 to 5 minutes until golden brown, then flip and cook for another 3 minutes. Alternatively, the squash can be roasted in the oven. Toss the cut squash with olive oil, salt, and pepper, then roast on a pre-heated baking sheet at 450°F for 15 to 20 minutes, or until browned.
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It can be grilled, fried, roasted, braised, sautéed, or stuffed
Patty pan squash, also known as scallop squash, is a summer squash with a unique, flattened, scalloped, or disc-shaped appearance. It has a delicate, nutty, and slightly sweet flavour, akin to zucchini, but with a firmer texture and less moisture content. Patty pan squash can be cooked in a variety of ways, including grilling, frying, roasting, braising, sautéing, or stuffing.
When grilling patty pan squash, it is recommended to cut thick slices, about 1/2 to 3/4 inch thick, and toss them with oil, salt, and pepper. Grill for about 5 minutes on each side, or until brown grill marks appear. Grilling imparts attractive char marks and enhances the flavour of the squash.
For sautéing, heat a generous amount of olive oil in a large frying pan over medium-high heat. Add the sliced or wedged squash and cook for about 3 minutes on each side until browned. Sautéing requires close attention but is a faster method than roasting.
To roast patty pan squash, preheat the oven to 425-450°F. Cut the squash into bite-sized pieces, wedges, or slices, and toss with olive oil, salt, and pepper. Spread the seasoned squash on a baking sheet and roast for 8-20 minutes, depending on the desired level of browning. Roasting is a convenient method that allows you to easily adjust the cooking time based on your preference.
Patty pan squash can also be fried or braised. Additionally, due to its unique shape, it can be used as an edible serving bowl. Simply scoop out the centre and fill it with your desired stuffing, such as seasoned beans, rice, or shredded chicken or pork. The versatility of patty pan squash makes it a delightful and tasty addition to any meal.
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It has a unique, flattened, scalloped, 'flying saucer' shape
Patty pan squash, also known as scallop squash, is a unique summer squash variety. It has a flattened, scalloped, flying saucer shape with a delicate, mild flavour akin to zucchini. Its distinct shape has earned it the name "flying saucer", with scalloped edges that resemble a baking pan. The pattypan squash is an annual vegetable in the cucumber family, with a shallow, round shape and a diameter of 2-4 inches when harvested for optimal tenderness. It can be found in various colours, including white, green, yellow, orange, and multicoloured varieties, and its skin is edible when young.
The pattypan squash is a versatile ingredient that can be sliced, diced, braised, grilled, fried, roasted, or stuffed. It has a nutty flavour and a denser flesh than other squashes. When cooked, it soaks up flavours and is an excellent side dish for summer meals. Native American groups have traditionally prepared pattypan squash in various ways, including roasting whole fruits in coals, drying sliced pieces for winter storage, and incorporating the flowers and young shoots into meals.
The pattypan squash is a prolific plant, producing several dozen squash each. It is typically ready for harvest within 45 to 70 days, depending on the variety. The squash is best when immature, with tender flesh, and can be prepared by slicing and sautéing, grilling, or roasting. In fine cuisine, the tender flesh is sometimes removed, mixed with flavourings, and then returned to the squash, which serves as an edible serving vessel.
The pattypan squash is a healthy option, being low in calories and rich in nutrients like niacin, manganese, and beta-carotene. It contains no fat and very little sodium. The squash is also a good source of dietary fibre, making it a nutritious and tasty addition to any meal. With its unique shape and versatile cooking options, the pattypan squash is a delightful ingredient to experiment with in the kitchen.
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It is easy to grow
Patty pan squash, also known as scallop squash, is a summer squash cultivar (Cucurbita pepo) with a unique flattened or scalloped flying saucer shape. It is an annual vegetable in the cucumber family and is usually planted in the spring, with a possible second summer planting. The plant sprouts quickly and grows fast, taking 45 to 70 days from germination to harvest, depending on the variety.
Patty pan squash is easy to grow and can be raised from seed in May, to be planted out once frosts have passed, usually in late May or early June. Young plants may need extra protection on cold nights, so it is advisable to have bell cloches or fleece on hand. They grow best in a sunny, sheltered spot with plenty of moisture and well-fed soil. To improve the soil, you can dig in lots of well-rotted manure, your own garden compost, or a proprietary soil improver.
To start growing, fill 9cm pots with good-quality multi-purpose compost and sow two seeds per pot. Water the pots well, then put them in a propagator or plastic bag and germinate on a sunny windowsill. Once the danger of frost has passed, these squash can be directly sown into the garden. They are usually planted in groups with two or three seeds per hill and spaced 2 to 3 feet (61-91 cm) apart. Thin them to one or two plants per hill once the seedlings attain a height of 2 to 3 inches (5-8 cm) tall.
Patty pan squash should be grown in full sun, in rich, well-draining soil. Squash is often planted in hills or clusters, and good companion plants include cucumbers, radishes, peas, beans, pumpkins, corn, marigolds, and nasturtium flowers. The flowers help to repel garden pests. Space the hills 2 to 3 feet apart, place two to three seeds per hill, and plant them about 1 inch deep. If planting in rows, space the plants about 10 inches apart, with 3 feet between rows. This spacing will give the plants plenty of room to grow and allow for air circulation.
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Frequently asked questions
Patty pan squash, also known as scallop squash, is a summer squash with a unique scalloped, flattened, or flying saucer shape. It is usually white, green, yellow, or bi-coloured.
Patty pan squash can be sliced, diced, braised, grilled, fried, roasted, or stuffed. To roast, preheat the oven to 425-450°F, wash and cut the squash into bite-sized pieces, toss with olive oil, garlic, and salt and pepper to taste, and roast for 8-20 minutes until lightly browned.
Patty pan squash has a delicate, nutty, and slightly sweet flavour, similar to zucchini.
Patty pan squash is a bush-type plant that spreads about three to four feet wide and grows to a height of about twenty-four inches. It is best to plant the seeds directly in the field when the soil has warmed to at least 65 degrees Fahrenheit, usually in the spring after the danger of frost has passed. The seeds are quick to sprout, and the vines grow rapidly.
Patty pan squash is usually ready to harvest 45-70 days after planting, when the colour changes from green to golden yellow, and while the fruit is still small, about 2 to 4 inches across.
