The Unique Appearance Of Patty Pan Squash Explained

Patty pan squash, also known as scallop squash, is a varietal group of summer squash with a unique appearance. Its shape has been likened to a flying saucer, with a round, shallow body and scalloped edges. The name patty pan is derived from a pan for baking a patty, while its French name, pâtisson, comes from a Provençal word for a cake made in a scalloped mould. This squash variety comes in various colours, including white, yellow, orange, light green, dark green, and bi-colour.

Patty pan squash colours

Patty pan squash, also known as scallop squash, comes in a variety of colours, including white, yellow, orange, light green, dark green, and bi-colours. Its unique shape and coloration somewhat resemble a flying saucer, with scalloped edges. The name "pattypan" is derived from "a pan for baking a patty", while its French name, "pâtisson", originates from a Provençal word for a cake made in a scalloped mould.

The yellow variety of patty pan squash is a brilliant, buttery yellow colour, while the white type is creamy and pale. The light green variation is a soft, pale green, and the dark green version is a glossy, solid green. The bi-colour type, such as the Y-Star variety, combines a bright yellow top with a lime green bottom, creating a unique and eye-catching combination.

Patty pan squash is a summer squash meant to be enjoyed when the skin is still soft and thin, and it does not require peeling. It has a delicate, mild flavour similar to zucchini, but with a drier texture. The smaller, younger squashes tend to be more tender and have a more delicate flavour.

Patty pan vs zucchini

Patty pan squash is a varietal group of summer squash with a distinctive flying-saucer shape and scalloped edges. It is also known as scallop squash, scallopini, granny squash, custard squash, button squash, sunburst squash, and simply "squash" in Australian English. Patty pans come in a variety of colours, including white, yellow, orange, light green, dark green, and multicoloured. They are usually harvested when they are between the size of a ping pong ball and a softball, as the skin is no longer smooth and edible after this stage.

Zucchini, or courgette, is a type of summer squash with a more elongated shape than the patty pan. Like the patty pan, it has a soft and thin skin that does not need to be peeled before cooking. Zucchini typically has a higher moisture content than the patty pan, which has a drier texture.

Both vegetables can be used in a variety of recipes and cooking methods. They can be roasted, sautéed, grilled, fried, boiled, or baked. Patty pans are often sliced, coated, and fried until golden brown, or stuffed with seasoned beans, rice, and meat. Zucchini can be roasted, sautéed, grilled, or fried, and is also commonly spiralized to make low-carb pasta alternatives.

While they have a similar flavour, patty pan squash is said to be slightly sweeter than zucchini. They are also a good source of magnesium, niacin, and vitamins A and C, with one cup containing approximately 20 to 30 calories and no fat.

Patty pan growing tips

Patty pan squash, also known as scallop squash, is a varietal group of summer squash with a distinctive shape. Its scalloped edges and flattened, saucer-like form make it an eye-catching addition to any garden. If you're interested in growing patty pan squash, here are some tips to help you get started:

Planting:

Patty pan squash is typically planted in the spring, directly in the garden bed. You can start seeds indoors about four weeks before the last expected frost date and then transplant them outside. When planting outdoors, wait until the soil has warmed to at least 65 degrees Fahrenheit (70 degrees is ideal) and ensure there is no more danger of frost. Plant seeds about 1/2 inch deep and six inches apart, in groups of two to three seeds per hill. Space the hills 2 to 3 feet apart. Once the seedlings reach a height of 2 to 3 inches, thin them to one or two plants per hill.

Soil and Sun Requirements:

Patty pan squash thrives in full sun and rich, well-drained soil with a slightly acidic pH of 6.1 to 6.5. The soil should be kept moist, and mulching is recommended to retain moisture and keep the shallow root system cool.

Companion Planting:

Good companion plants for patty pan squash include cucumbers, radishes, peas, beans, pumpkins, corn, marigolds, and nasturtium flowers. These companion plants can help repel pests and improve the overall health of your garden.

Pollination:

Patty pan squash plants produce both male and female flowers. To ensure proper pollination, you can transfer pollen from the male flowers to the female flowers by hand. Male flowers have longer, thinner stems and are usually located off to the side of the female blooms, which have thicker stems and are more centrally located on the plant.

Harvesting:

Patty pan squash is typically ready to harvest in 45 to 70 days from germination, depending on the variety. The squash is ready to pick when it reaches about 2 inches in diameter and will remain tender until it grows to about 4 inches. For the most tender squash, it is best to harvest when the fruit is still small. Wear gloves when harvesting, and store the squash in a cool, dry place.

Pest and Disease Management:

Like other types of squash, patty pan squash may be susceptible to pests such as cucumber beetles and squash bugs, as well as diseases like powdery mildew. To prevent infestations, rotate crops and treat plants with neem oil or diatomaceous earth. For squash vine borers, spray plants with Bacillus thuringiensis (BT), a natural bacteria.

Patty pan cooking methods

Patty pan squash is a type of summer squash with a distinctive shape and scalloped edges, resembling a flying saucer. It comes in a variety of colours, including white, yellow, orange, light green, dark green, and multicoloured. The squash is typically cooked when immature, as this is when it is most tender.

There are several cooking methods that can be used to prepare patty pan squash, including:

Roasting

Roasting is a simple, hands-off method that is perfect for cooking a large batch of patty pan squash. To roast the squash, preheat the oven to 450°F. Cut the squash into wedges or slices, toss with olive oil, salt, and pepper, and arrange in a single layer on a baking sheet. Roast for 15-20 minutes, until tender and golden brown.

Sautéing

Sautéing is a quick and easy way to cook patty pan squash, but it requires more attention than roasting. Heat olive oil in a large skillet over medium-high heat and add the squash, cut-side down in a single layer. Season with salt and pepper and sear for 3-5 minutes without moving, until golden brown. Flip and cook for an additional 3-5 minutes, until the other side is golden.

Grilling

Grilling is a great option for cooking patty pan squash during the summer months. Preheat an outdoor grill or grill pan to medium-high heat and toss the squash with olive oil, salt, and pepper. Place the squash on the grill, cut-side down, and cook for 3-4 minutes until grill marks form. Flip and cook for an additional 3-4 minutes, until tender.

Air Frying

Air frying is another quick and easy option for cooking patty pan squash. Toss the squash with olive oil, salt, and pepper, and place in the air fryer basket, cut-side down in a single layer. Air fry at 400°F for 10-12 minutes, until crispy and golden.

Patty pan squash can also be boiled, pickled, or stuffed and baked. It has a mild, sweet flavour and pairs well with a variety of seasonings and ingredients, such as garlic, lemon juice, fresh herbs, Parmesan cheese, and spiced meats.

Patty pan serving suggestions

Patty pan squash is a type of summer squash with a distinctive flying saucer shape and scalloped edges. It comes in a variety of colours, including white, yellow, orange, light green, dark green, and bi-colour. Patty pan squash is versatile and can be used in a variety of dishes. Here are some serving suggestions:

Roasted Patty Pan Squash

This is a simple and hands-off method that doesn't require any special equipment. Preheat your oven to 450 degrees F (232 degrees C). Cut the patty pan squash into pieces of the same size, then toss them with olive oil, salt, pepper, and any desired seasonings. Spread the squash on a baking sheet in a single layer, cut side down, and roast for 15-20 minutes, or until tender and golden brown.

Sautéed Patty Pan Squash

A fast way to cook patty pan squash, but it requires you to stand by the stove. Heat olive oil in a large skillet over medium-high heat. Cut the squash into pieces and arrange them in a single layer, cut side down. Season with salt, pepper, and any desired seasonings. Sear the squash for 3-5 minutes without moving it until golden, then flip and repeat on the other side.

Grilled Patty Pan Squash

A quick and simple method for summer. Preheat your grill to medium-high heat. Toss the patty pan squash with olive oil, salt, pepper, and any desired seasonings. Place the squash on the grill, cut side down, in a single layer. Grill for 3-4 minutes until grill marks form, then flip and grill for an additional 3-4 minutes, or until tender.

Air-Fryer Patty Pan Squash

Toss the patty pan squash with olive oil, salt, pepper, and any desired seasonings. Place the squash in the air fryer basket, cut side down, in a single layer. Air fry at 400 degrees F (204 degrees C) for 10-12 minutes, or until crispy and golden.

Stuffed Patty Pan Squash

One unique way to serve patty pan squash is to stuff it with seasoned beans, rice, and shredded chicken or pork, and then roast it. This creates a delicious and savoury dish that showcases the squash's firm texture.

Pickled Patty Pan Squash

In Polish and Ukrainian cuisine, patty pan squash is sometimes pickled in sweet vinegar. This can add an interesting flavour dimension to the squash.

Frequently asked questions