Patty Pan Squash: Weight And Facts

Patty pan squash, also known as scallop squash, is a varietal group of summer squash. It is known for its round, flat, and scalloped shape, resembling a flying saucer. The squash comes in a variety of colours, including white, yellow, orange, light green, dark green, and bi-colours. Patty pan squash is typically small, weighing less than 1 pound, and is best harvested when immature, with a diameter of 2 to 4 inches. It has a delicate and mild flavour, similar to zucchini, and its skin and seeds are edible.

Patty pan squash nutritional value

Patty pan squash, also known as scallop squash, is a variety of summer squash that originated in Mexico. It is a rapidly growing half-shrubby plant that is usually picked when young, immature, and tender, as this is when it is at its sweetest and most flavoursome.

Patty pan squash is a very low-calorie vegetable, containing just 18 calories per 100 grams of raw fruit. It is also low in fat, with only 0.2 grams of fat per 100 grams, and contains no saturated fats or cholesterol. It is a good source of dietary fibre, which can help with digestion and promote the growth of good bacteria in the gut.

In terms of vitamins, patty pan squash is a good source of vitamin A, which can help to improve vision and lower the risk of eye diseases such as macular degeneration. It also contains vitamin C, a well-known antioxidant that can help to boost the immune system. Additionally, patty pan squash holds higher amounts of folates, pyridoxine, and niacin than zucchini. Folate is a necessary element for cell division and DNA synthesis, and it can help to prevent neural tube defects in the fetus during early pregnancy.

Patty pan squash also contains moderate levels of potassium, an important intracellular electrolyte that can help to reduce blood pressure and heart rate by countering the pressing effects of sodium. It is also a source of other B-complex vitamins, including thiamin, pyridoxine, and riboflavin, as well as minerals like calcium, iron, manganese, phosphorus, and zinc.

Patty pan squash growing tips

Patty pan squash, also known as scallop squash, is a unique-looking summer squash variety with a delicate, mild flavour akin to zucchini. Its flying saucer-like shape, scalloped edges, and squat, flat form make it stand out. The vegetable is usually white, green, yellow, or bi-coloured.

Selecting a Planting Site

Choose a site with full sun and rich, well-drained soil. The soil temperature should be at least 65 degrees Fahrenheit before planting. Squash is often planted in hills or clusters, with the hills spaced 2 to 3 feet apart. Each hill can have two to three seeds planted about 1 inch deep. Once the seedlings reach a height of 2 to 3 inches, thin them out to one or two plants per hill. If planting in rows, space the plants about 10 inches apart, with 3 feet between rows.

Care and Maintenance

Patty pan squash requires consistent watering. Mulching helps maintain soil moisture and keeps the shallow root system cool and moist. Straw mulch is particularly effective in keeping the fruits dry and clean. The plants also benefit from side dressing with compost or a balanced fertilizer every four weeks during the flowering and fruiting stages.

Pollination

Squash plants have both male and female blossoms, and both are needed for pollination. Having multiple plants increases the chances of successful pollination. You can identify the male flowers by their longer, thinner green stems, which grow off to the side of the female blooms. The female flowers, on the other hand, are found on thicker stems located more in the centre of the plant. You can assist with pollination by transferring pollen from the male to the female flowers.

Pests and Diseases

Like other squash varieties, patty pan squash is susceptible to pests such as cucumber beetles and squash bugs, as well as diseases like bacterial wilt and mosaic virus. Crop rotation and treatments like neem oil or diatomaceous earth can help prevent and manage these issues.

Harvesting

Patty pan squash can be harvested when the fruits are about 2 inches in diameter and up to 4 inches for the most tender squash. The skin is still soft and edible at this stage, so there is no need to peel it. The squash can be cooked whole by steaming or roasting, or sliced, diced, or stuffed.

Patty pan squash cooking methods

Patty pan squash, also known as scallop squash, is a type of summer squash. It has a distinctive flying-saucer shape with scalloped edges and comes in a variety of colours, including yellow, dark green, light green, white, pale green, and bi-colours.

Patty pan squash is quite dry and not as moist as other squashes, such as crooknecks or zucchini. It is best harvested when young and tender, usually when it is between 2 and 4 inches in diameter. Each squash weighs less than 1 pound.

Patty pan squash is very versatile and can be cooked in a variety of ways. Here are some cooking methods to try:

Sautéing

Sautéing is a quick and easy way to cook patty pan squash. Simply heat a large frying pan with a generous amount of olive oil and add the squash. Cook over medium-high heat until the squash is tender and lightly browned, stirring occasionally. You can also add other ingredients like garlic, lemon juice, fresh herbs, and red pepper flakes to enhance the flavour.

Roasting

Roasting is another simple method for cooking patty pan squash. Cut the squash into wedges or halves, toss with olive oil, salt, and pepper, and place on a pre-heated baking sheet in a hot oven. Roast until the squash is tender and browned, which usually takes about 15 to 20 minutes.

Grilling

Grilling is a great option if you want to keep the kitchen cool. Brush the squash with olive oil and season with salt and pepper. Place the squash wedges on a hot grill and cook until grill marks appear, about 3 minutes per side.

Steaming

Steaming is a quick and healthy way to cook patty pan squash. Simply steam the whole squash over boiling water for 4 to 6 minutes, depending on its size. You can also slice the squash in half to ensure more even cooking.

Stuffing

Patty pan squash also makes great edible serving bowls. You can stuff them with a variety of fillings, such as seasoned beans, rice, shredded chicken, or pork, and then roast them until tender.

No matter which cooking method you choose, patty pan squash is a delicious and versatile addition to any meal.

Patty pan squash varieties

Patty pan squash, also known as scallop squash, is a varietal group of summer squash. It is known for its round and shallow shape, and scalloped edges, which give it its resemblance to a flying saucer. The name "pattypan" comes from "a pan for baking a patty". Its French name, pâtisson, comes from a Provençal word for a cake made in a scalloped mould.

Patty pan squash comes in a variety of colours, including:

• White
• Yellow
• Orange
• Light green
• Dark green
• Multicoloured
• Jaune et Verte: A creamy light green variety with deep scallops.
• Benning's Green Tint: A hybrid variety with glossy skin, this patty pan squash is a very pale green that matures to a bright white.
• Y-Star: A bi-colour variety with a brilliant yellow top and a lime green bottom.
• Total Eclipse: A solid green variety with great flavour and high productivity.
• Golden Bush Scallop: A dense, meaty, full-flavoured variety that is excellent for grilling, sauteing, or blending into soups.
• Starship: A prolific producer of dark green, shiny patty pan squash.
• Sunburst: A bright yellow patty pan that is a prolific producer over a long season.
• Peter Pan: A pale green variety with denser flesh, making it ideal for grilling.
• Scallopini: A dark green speckled skin variety with a sweet, nutty flavour.
• Sunny Delight: A butter-yellow fruit that is especially flavourful.

Patty pan squash vs zucchini

Patty pan squash, also known as pattypan squash or scallop squash, is a summer squash with a distinct flying saucer shape. It is a cousin of zucchini and has a similar inner flesh texture, but the two have some differences.

Patty pan squash can be found in colours ranging from white to green to yellow, or even bi-coloured. They are usually available from June to August, with a harvest season from July to August. The squash tastes best when young and small, as larger ones tend to be less sweet and can taste like potatoes. When selecting a patty pan squash, look for smaller ones with a diameter of 2-4 inches for the best flavour and texture.

In terms of preparation, patty pan squash can be cooked similarly to zucchini. The skin and seeds of the patty pan squash are edible, and the squash can be sliced, diced, or cooked whole. However, for larger pattypan squash, it is recommended to remove the tough ends before cutting or cooking. Patty pan squash can be sautéed, grilled, roasted, pickled, or baked with an egg inside.

When comparing zucchini and patty pan squash, both can be used in similar recipes, but there are some differences to note. Zucchini has a more widely recognised shape and is more popular than patty pan squash. Zucchini is also more versatile in terms of cooking, as its skin is always edible, whereas older patty pan squash may have tougher skin. Additionally, zucchini is available year-round, while patty pan squash is typically a summer vegetable.

In summary, patty pan squash and zucchini are similar in texture and can be used interchangeably in some recipes. However, they differ in appearance, availability, and the edibility of their skin, particularly for older patty pan squash.

Frequently asked questions