Tiffany Haney
Patty pan squash, also known as scallop squash, is a summer squash that is closely related to zucchini and crook-neck squash. It is a versatile vegetable that can be baked, steamed, roasted, stuffed, grilled, or braised. Given its high water content, patty pan squash does not have a long shelf life. However, with proper storage techniques, it can be kept fresh for a few days in the refrigerator or preserved for longer periods through freezing. This involves blanching before freezing to prevent texture changes during extended storage.
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What You'll Learn
Patty pan squash storage
Patty pan squash, also known as scallop squash, is a summer squash that is native to Central America. It is an ancient vegetable that is a good source of vitamin C and potassium. It is usually baked, steamed, roasted, stuffed, grilled, or braised, and it can be prepared whole, halved, sliced, or grated. Patty pan squash is 90% water and has 18 calories per 100g.
Patty pan squash does not last as long as other summer squashes because it contains less moisture. To store patty pan squash, keep it dry and unwashed. Put it in a plastic bag or paper bag with one end open and place it in the crisper drawer in the fridge. Make sure it’s between 45 and 50°F. It will last in the refrigerator for two to three days.
If you want to freeze your patty pan squash, first, blanch the squash by boiling it for 3 minutes and then transferring it to ice water to cool. Then, dry out any excess water and keep the boiled squash in an airtight container in the freezer.
To ensure your patty pan squash is fresh when buying it, look for squash that is firm, blemish-free, and has shiny skin. Younger squashes are more flavorful.
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How to grow patty pan squash
Patty pan squash, also known as scallop squash, is a summer squash known as Cucurbita pepo. It is closely related to zucchini and crook-neck squash. This annual vegetable is native to Central America and is usually planted in the spring, with a possible second summer planting in mid-summer to continue producing into the fall.
To grow patty pan squash, start by choosing a site with full sun and rich, well-draining soil with a pH of 6.1 to 6.5. Good companion plants for patty pan squash include cucumbers, radishes, peas, beans, pumpkins, corn, marigolds, and nasturtium flowers. The flowers of these companion plants help to repel garden pests. Plant the seeds about 1 inch deep in hills or clusters with 2 to 3 seeds per hill. Space the hills 2 to 3 feet apart. If planting in rows, space the plants about 10 inches apart, with 3 feet between rows. This spacing allows for plenty of room for the plants to grow and for air circulation.
Once the seedlings are 2 to 3 inches tall, thin each hill to 1 or 2 plants. Patty pan squash is a bush variety and does not need support. However, you can plant it alongside a trellis or tomato cage to grow it vertically and save garden space. Keep the vines well-watered, especially when they are in bloom. For best results, side-dress the plants with compost or fertilize them every 4 weeks while they are producing fruit and flowers.
From germination to harvest, the first fruit is typically ready in 45 to 70 days, depending on the variety. For example, 'Peter Pan' pattypan squash takes 50 days to grow and harvest, while 'Scallopini' takes 52 days. 'Sunny Delight', a hybrid variety, requires 45 frost-free days to mature.
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Cooking methods
Patty pan squash is a versatile summer squash that can be cooked in a variety of ways. Here are some cooking methods to try:
Sautéing
Sautéing is a fast and simple way to cook patty pan squash. Start by cutting the squash into wedges or 1-inch chunks. Heat a generous amount of olive oil or butter in a large frying pan or skillet over medium-high heat. Add the squash, ensuring it is in a single layer, and season with salt and pepper. Cook until the squash is tender and golden brown, which should take around 3 to 5 minutes per side. Resist the urge to stir or move the squash until it is browned. You can also add other ingredients to the pan, such as garlic, spinach, basil, parsley, and Parmesan cheese, for extra flavor.
Roasting
Roasting is another easy method for cooking patty pan squash. Cut the squash into wedges and toss with olive oil, salt, and pepper. Place the squash on a pre-heated baking sheet in a hot oven and roast until the bottoms are browned and caramelized, which should take about 15 to 20 minutes.
Grilling
Grilling is a great option if you want to keep your kitchen cool. For grilling, it is best to choose larger patty pan squash to prevent them from falling through the grill grates. Cut the squash into halves or wedges and brush with olive oil, salt, and pepper. Place the squash on the grill and cook until charred and tender.
Other Methods
In addition to sautéing, roasting, and grilling, patty pan squash can also be baked, steamed, stuffed, braised, or stir-fried. It can be prepared whole, halved, sliced, or grated, and is a versatile ingredient that pairs well with various spices, seasonings, and other vegetables.
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Patty pan squash varieties
Patty pan squash, also known as scallop squash, is part of the summer squash family, Cucurbita pepo. It is closely related to zucchini and crook-neck squash. This squash resembles a star fruit or a mushroom and is usually baked, steamed, roasted, stuffed, grilled, or braised. It can be prepared whole, halved, sliced, or grated.
Patty pan squash grows in different sizes and colours, ranging from white to yellow to green to orange. There are several varieties of patty pan squash, including:
- White Bush Scallop: This is the most common variety with a light green or yellow colour and a slightly sweet flavour.
- Benning's Green Tint: This variety has a pale green colour and a slightly more savoury flavour.
- Yellow: This variety has a bright yellow colour and a sweet flavour.
Patty pan squash is rich in vitamins and minerals, including vitamins A and C, potassium, calcium, and magnesium. It is also low in calories and high in fibre, making it a healthy addition to any diet.
When it comes to cooking patty pan squash, there are several methods you can use. You can sauté it, roast it, grill it, or even stuff it. To sauté, simply heat a generous amount of olive oil in a large frying pan and cook the squash over medium-high heat until the cut sides are browned. Roasting is another easy method; toss the cut squashes with olive oil, salt, and pepper, and place them on a pre-heated baking sheet in a hot oven until the bottoms are browned. For grilling, you can choose larger squashes to avoid them falling through the grill grates.
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Patty pan squash pests and diseases
Patty pan squash, also known as scallop squash, is a summer squash cultivar. It is a prolific producer and can be grown in containers, buckets, gardens, in-ground, and in raised beds. The plant sprouts quickly and grows fast, requiring 45 to 70 days from germination to harvest, depending on the variety.
Pests and Diseases
Patty pan squash plants should be checked regularly for pests. Squash bugs are the biggest pest problem for this plant, but cucumber beetles are also common pests. To deter pests, consider planting borage, marigolds, nasturtiums, oregano, and dill. Borage deters worms and improves growth and flavour. Marigolds and nasturtiums deter beetles and squash bugs. Oregano provides general pest protection, and dill may repel the squash bugs that can kill your squash vines. Keep squash away from potatoes.
Consistent watering is key when it comes to squash. Make sure to water your vines well, especially when they are in bloom.
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Frequently asked questions
You can store uncooked patty pan squash in the fridge for two to three days.
Keep the squash dry and unwashed. Place it in a plastic or paper bag with one end open and put it in the crisper drawer in the fridge. Make sure it’s between 45 and 50°F.
Yes, you can. First, boil the squash for 3 minutes and then transfer it to ice water to cool. Dry out any excess water and keep the boiled squash in an airtight container.
Cooked patty pan squash will last about the same amount of time as other cooked squashes—three to five days.
