Patty Pan Squash: Potassium Powerhouse

Patty pan squash, also known as scallop squash, is a variety of summer squash that is rich in potassium. It is native to Central America and is closely related to other summer squash varieties such as zucchini, crookneck squash, and cocozelle. Patty pan squash has a distinctive shape, with a squat, flat form, unique coloration, and ruffled edges. It comes in a variety of colours, including yellow, dark green, white, pale green, and even bi-colours. This squash is a good source of potassium, providing 187 mg per 100 g. Potassium is an important intra-cellular electrolyte that helps to regulate blood pressure and heart rate by countering the effects of sodium.

Patty pan squash is a good source of potassium

Patty pan squash, also known as scallop squash, is a variety of summer squash that is a good source of potassium. This nutrient is important for several reasons, including maintaining muscular function, supporting the nervous system, and helping to reduce blood pressure.

Patty pan squash is native to Central America and is closely related to other summer squash varieties such as zucchini, crookneck squash, and cocozelle. It is typically harvested while the fruits are still young, immature, and tender, as this is when they are at their sweetest and most appetizing. The squash comes in a variety of colours, including yellow, dark green, white, pale green, and even bi-colours.

Patty pan squash has a distinctive shape, often described as resembling a flying saucer with scalloped edges. This unique shape makes it a fun and novel addition to any meal. The texture of the squash is quite dry, and the flavour is similar to that of traditional zucchini, although patty pan squash has firmer, denser flesh.

In terms of nutrition, patty pan squash is a very low-calorie vegetable. It contains no saturated fats or cholesterol, and the peel is a good source of dietary fibre. In addition to being a good source of potassium, patty pan squash also provides vitamin C, vitamin B9 or folic acid, manganese, and antioxidants such as lutein and zeaxanthin.

When cooking with patty pan squash, there is no need to peel it, as the skin is soft and thin. It can be prepared in a variety of ways, including grilling, frying, roasting, or stuffing. It is a versatile ingredient that can be used in recipes such as salads, soups, quiches, or simply sautéed as a side dish.

It's also a source of vitamin C

Patty pan squash, also known as scallop squash, is a variety of summer squash that is native to Central America. It is typically picked while young, tender, and immature, as this is when it is at its sweetest and most appetising. It is also around this time that the peel is edible, as it becomes tougher as the squash matures.

Patty pan squash is a good source of vitamin C, providing about 30% of the daily required levels of this vitamin per 100g. Vitamin C is a water-soluble, natural antioxidant that is multifunctional, supporting the nervous system, skin health, energy metabolism, and immunity.

The vitamin C content of patty pan squash is not the only reason it is beneficial for the skin. The golden-yellow skin of the scallopini variety is a source of flavonoid polyphenolic antioxidants, including carotenes, lutein, and zeaxanthin. These compounds help to scavenge harmful oxygen-derived free radicals and reactive oxygen species (ROS) from the body, which are involved in the ageing process and various disease processes.

Patty pan squash is also a good source of folates, providing 7.5% of the recommended daily amount per 100g. Folate is necessary for cell division and DNA synthesis and is particularly important during early pregnancy, as it may help prevent neural tube defects in the fetus.

The vegetable is also known as scallop squash

Patty pan squash, also known as scallop squash, is a variety of summer squash that is native to Mexico. It is known for its distinctive, flattened, disc-like shape with scalloped edges, resembling a "flying saucer". The vegetable comes in a range of colours, including yellow, dark green, white, pale green, and bi-colours.

Patty pan squash is typically harvested when the fruit is still young, tender, and immature, as this is when it is at its sweetest and most appetising. If left to grow, the squash will increase in size, its outer peel will toughen, and its seeds will harden, making the vegetable inedible. The ideal size for harvesting is around 2-4 inches in diameter, though they can still be grilled at up to 4 inches.

Patty pan squash is a good source of dietary fibre and is known to have less sodium and moderate levels of potassium (187 mg/100 g) compared to other squashes. It also contains vitamin C, vitamin A, folates, pyridoxine, niacin, and other B-complex vitamins, as well as minerals like calcium, iron, manganese, phosphorus, and zinc.

In terms of culinary uses, patty pan squash is quite versatile. It can be grilled, fried, roasted, sautéed, or stuffed. It has a nutty crunch and a drier texture compared to other squashes. The vegetable can be used in recipes that call for zucchini, and it can also be added to salads or served with a dip.

It's best to harvest patty pan squash when it's young

Patty pan squash, also known as scallop squash, is a variety of summer squash that is best harvested when young. This is because the squash is still tender and sweeter at this stage, making it more appetising. If left to mature, the outer peel becomes tougher and the seeds harden, making the whole squash inedible.

Patty pan squash is usually ready to harvest 45-70 days after planting, depending on the variety. The squash can be picked when it is about 2 inches in diameter and will remain tender until it reaches a diameter of 4 inches. It is advisable to wear gloves when harvesting, as the stems and leaves can be prickly.

The young, tender squash can be used in a variety of recipes such as salads, fritters, or stuffed with seasoned beans, rice, and shredded chicken or pork. The squash can also be grilled, fried, or roasted.

Harvesting patty pan squash while it is still young also ensures that the skin is soft and thin, so there is no need to peel it before cooking. The squash can simply be washed and cut into small cubes or wedges.

Overall, harvesting patty pan squash when it is young ensures that it is tender, sweet, and easy to cook, making it a versatile and delicious addition to any meal.

Patty pan squash is a summer squash

Patty pan squash, also known as pattypan squash or scallop squash, is a summer squash variety. It is a rapidly growing half-shrubby plant that originated in Mexico. It is closely related to other summer squash varieties such as zucchini, crookneck squash, and cocozelle.

Patty pan squash is unique in its squat, flat shape, unique coloration, and ruffled edges. Its flying saucer-like shape is very distinctive, and the scalloped edges of the fruits give rise to its other name, scallopini squash. Unlike some other summer squash varieties, patty pan squash does not have a high moisture content, and its flesh is quite dry.

The squash comes in various colours, including yellow, dark green, white, pale green, and even bi-colours. They are usually harvested when they are young, immature, and tender, as this is when they are at their sweetest and most appetising. Patty pan squash is typically sold at farmers' markets, especially during its peak harvest season in July and August.

In terms of nutrition, patty pan squash is a very low-calorie vegetable. It is also a good source of dietary fibre, vitamin A, vitamin C, folates, pyridoxine, niacin, and potassium.

Patty pan squash can be cooked in a variety of ways, including sautéing, roasting, grilling, and air frying. It has a mild, sweet flavour and is very versatile, pairing well with a variety of fresh herbs, sauces, or seasonings.

Frequently asked questions