Tiffany Haney
Patty pan squash, also known as scallop squash, is a summer squash with a distinctive UFO or flying saucer shape. It comes in a variety of colours, including yellow, and has a sweet, mild flavour. Unlike butternut squash or spaghetti squash, the skin of a patty pan squash is edible and does not need to be peeled before cooking. However, if the squash is allowed to fully mature, its skin will harden and it will need to be peeled.
| Characteristics | Values |
|---|---|
| Peeling | Patty pan squash does not need to be peeled as the skin is edible. However, if it is allowed to fully mature, the skin will harden and will need to be peeled. |
| Season | Patty pan squash is a summer squash and is usually in season from July to the end of summer. |
| Taste | Patty pan squash has a sweet, mild flavor similar to yellow summer squash. |
| Texture | The texture of patty pan squash is soft and tender when roasted. |
| Storage | Patty pan squash can be stored in the refrigerator and will last a few days to up to a week. |
| Freezing | Patty pan squash can be frozen for up to a year by blanching it first to remove bacteria. |
| Cooking methods | Patty pan squash can be roasted in the oven, sautéed in a skillet, grilled, or pan-fried. |
| Serving suggestions | Patty pan squash can be served with herbs such as cilantro or parsley, Parmesan cheese, or cilantro pesto. |
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What You'll Learn
Patty pan squash is a summer squash with a sweet, mild flavour
Patty pan squash, also known as scallop squash, scallopini squash, cymling squash, patisson squash, tulip squash, custard marrow, or custard squash, is a summer squash with a sweet, mild flavour. It is usually in season from July through to the end of summer, although this can vary depending on your location.
Patty pan squash is known for its distinctive, flattened, UFO-like shape, with scalloped edges. It comes in a variety of colours, including yellow, dark green, white, pale green, orange, and even bi-colours. The yellow variety is commonly referred to as summer squash or yellow squash in the US.
Patty pan squash is a very versatile ingredient with a sweet vegetal profile. It can be enjoyed raw in salads or cooked in hearty soups, stir-fries, or roasted in the oven. The skin of a patty pan squash is edible, so there is no need to peel it before cooking. However, if the squash is allowed to fully mature, the skin will harden and will need to be peeled. Therefore, it is best to harvest and consume patty pan squash when it is still young and small, as the flavour and texture are optimal at this stage.
To prepare patty pan squash for cooking, simply slice off the top and bottom to create a flat surface, then cut it into wedges. Cut the wedges in half and then into smaller pieces, aiming for uniform sizes so they cook at the same rate. The soft, seedy centre can be discarded. From here, you can roast the squash, sauté it in a skillet, or try one of the many recipes available online, such as frying it into fritters or croquettes, or slicing it into noodles.
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It's edible raw but is also roasted, sautéed, or fried
Patty pan squash is edible raw, but it can also be roasted, sautéed, or fried. Its skin is edible, so there is no need to peel it before cooking or eating. The skin of a patty pan squash is soft and thin, and it has a sweet, mild flavour.
When roasting patty pan squash, it is recommended to preheat the oven to 425 degrees Fahrenheit. Once the oven is preheated, carefully remove the hot pan and drizzle one tablespoon of oil onto it. Spread the squash in a single layer on the baking sheet and sprinkle with salt and pepper. Bake for 20-25 minutes until the squash is golden brown on the bottom. Do not flip the squash during the cooking process. After removing the squash from the oven, let it cool for a few minutes before transferring it to a plate or serving dish.
Patty pan squash can also be sautéed in a skillet, similar to zucchini. It can be sliced and cooked with herbs such as cilantro or parsley, or drizzled with cilantro pesto.
Additionally, patty pan squash can be fried. Slices of squash can be pan-fried or seared with olive oil, garlic, salt, pepper, and fresh herbs. Patty pan squash can also be fried into fritters or croquettes.
While patty pan squash is typically harvested when it is young and small, it can be allowed to fully mature. If it is left to grow too large, the skin may become tough and bitter, and it may need to be peeled before cooking. However, this is unusual, as most pattypan squash sold in grocery stores will not have reached this stage.
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It has a distinctive UFO, saucer, or scalloped shape
Patty pan squash, also known as scallop squash, cymling squash, or custard squash, is a type of summer squash with a distinctive UFO, saucer, or scalloped shape. It has a sweet, mild flavour similar to yellow squash or zucchini, and its skin is edible.
The unique shape of the patty pan squash makes it easily recognisable. It typically grows out wide instead of long, and its edges are scalloped or wavy, resembling a flying saucer. The squash can range in size from as small as a ping pong ball to larger than a softball, and it is usually harvested when it is still young and its skin is soft and thin.
The distinctive shape of the patty pan squash is not only aesthetically pleasing but also functional. Its flat, round shape makes it ideal for slicing and cooking. When preparing patty pan squash, it is not necessary to peel the skin, as it is edible and will cook just fine. Simply slice off the top and bottom to create a flat surface, then cut the squash into wedges or slices.
The versatility of patty pan squash extends beyond its shape. It can be prepared in a variety of ways, including roasting, sautéing, or pan-frying. Its mild flavour pairs well with various herbs, spices, or sauces, making it a versatile ingredient in salads, soups, stir-fries, or as a side dish.
In summary, the patty pan squash's UFO, saucer, or scalloped shape sets it apart from other squashes. Its unique appearance, combined with its edible skin and versatile flavour, make it a fun and delicious addition to any meal. Whether enjoyed fresh from the garden or purchased at a farmer's market, patty pan squash is a summer treat worth savouring.
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The skin is edible and does not need to be peeled
The skin of a yellow patty pan squash is edible and does not need to be peeled. In fact, patty pan squash is meant to be enjoyed while the skin is still soft and thin. The skin will be tough if the squash is allowed to fully mature, in which case it will need to be peeled before eating. However, this is pretty unusual, as most squash sold in grocery stores are picked before they reach full maturity.
Patty pan squash is a summer squash that looks like a small, flattened pumpkin. It is sometimes called "flying saucer" squash due to its distinctive UFO shape. It has a sweet, mild flavour similar to yellow summer squash, with a firmer texture. It is usually in season from July through to the end of summer, though this may vary depending on your location.
When preparing a patty pan squash, simply slice off the top and bottom so that you have a flat surface to place on a cutting board. Then, slice the squash into wedges, and cut these into 1-2" pieces. The exact size is not important, but it is best to have similarly sized pieces so that they cook at the same rate. You can then roast the squash in the oven, or sauté it in a skillet.
Patty pan squash is highly nutritious, providing a good source of vitamin C, protein, and fibre. It is also low in calories, making it a healthy addition to any dish.
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It's a good source of vitamin C, fibre, and protein
Yellow patty pan squash is a type of summer squash that does not need to be peeled before cooking. The peel is edible and has a sweet, mild flavour. It is also a good source of vitamin C, fibre, and protein.
Vitamin C is an essential nutrient for humans, providing several health benefits. It is a powerful antioxidant, helping to protect cells from damage caused by free radicals and supporting the immune system. Vitamin C also aids in the production of collagen, which is important for maintaining healthy skin, bones, and connective tissues.
Fibre is another important component of a healthy diet. It promotes good digestive health by adding bulk to stool and helping it pass through the digestive tract efficiently. Fibre can also help lower cholesterol levels and control blood sugar levels, reducing the risk of heart disease and diabetes.
Protein, the third key nutrient found in yellow patty pan squash, is essential for growth and repair in the body. It is made up of amino acids, which are the building blocks of muscles, skin, hair, and nails. Protein also helps produce hormones and enzymes, which regulate various bodily functions, and can help you feel fuller for longer, aiding in weight management.
By including yellow patty pan squash in your diet, you can benefit from the nutritional boost it provides, particularly the healthy levels of vitamin C, fibre, and protein it contains.
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Frequently asked questions
No, it does not need to be peeled. The peel is edible and it will cook just fine.
You can cook yellow patty pan squash in a variety of ways, including roasting it in the oven, sautéing it in a skillet, grilling it, or pan-frying it.
First, carefully slice off the top and bottom so you have a flat surface to place on the cutting board. Then slice the squash into wedges, and cut the wedges into 1-2 inch pieces. The goal is to get the pieces similar in size so they cook at the same rate.
Yellow patty pan squash is best stored in a plastic bag in the refrigerator and will last approximately one week.
Yellow patty pan squash may be available at your local grocery store, but it is more commonly found at farmer's markets.
