Exploring Patty Pan: The Green Summer Squash

Green patty pan, also known as scallop squash, custard squash, or simply squash in Australian English, is a varietal group of summer squash notable for its round and shallow shape, and scalloped edges. It is a member of the Cucurbitaceae family and is believed to be native to Mesoamerica. Green patty pans are small in size, with a diameter of about 6-8 cm, and have a similar texture and taste, which is close to that of yellow squash. They can be used raw or cooked in a variety of ways, such as steaming, roasting, sautéing, grilling, braising, and baking.

Green patty pans are a type of summer squash

Green patty pans, also known as scalloped squash, are a varietal group of summer squash. They are small, saucer-shaped vegetables with scalloped edges, resembling a toy top or a flying saucer. They have bright to dark green skin, with faint lime green stripes and a green-tipped stem. Their flesh is creamy white, crisp, and moist, with a mild, grassy, and slightly sweet flavour.

Green patty pans are a type of Cucurbita pepo, a member of the Cucurbitaceae family, and are believed to be native to Mesoamerica. They are available year-round, with a peak season during the summer months. They are typically chosen when immature, as the seeds are barely developed, and the flesh is more tender and moist.

These squash are very versatile and can be used in a variety of dishes, both raw and cooked. They can be steamed, roasted, sautéed, grilled, braised, or baked, and their thin skin is edible. They can be used whole, sliced, or hollowed and stuffed, and they pair well with summer vegetables like tomatoes, corn, garlic, and eggplant, as well as herbs like oregano, basil, and chives.

When cooking green patty pans, they can be prepared in a variety of ways, including sautéing, roasting, grilling, or boiling. They are often sliced, baked, or coated and fried until golden brown. In Polish and Ukrainian cuisine, they are pickled in sweet vinegar.

Green patty pans are a good source of nutrients, including vitamins A and C, magnesium, folic acid, and potassium. Most of the nutrients are located in the rind of the squash. They have a high water content and are low in calories, with one cup containing approximately 20 to 30 calories and no fat.

They are small, round vegetables with scalloped edges

Patty pan squash, also known as scallop squash, granny squash, or custard squash, is a varietal group of summer squash (Cucurbita pepo) known for its small, round shape and scalloped edges. They are about 6-8 cm across and resemble slightly flattened, fluted brioche with a small stalk. Patty pans can be found in a variety of colours, including white, yellow, orange, light green, dark green, and multicoloured.

The name "patty pan" comes from "a pan for baking a patty", while its French name, "pâtisson", derives from a Provençal word for a cake made in a scalloped mould.

Patty pan squash is most tender when immature, with tender flesh that can be scooped out and mixed with flavourings such as garlic before being reinserted. The squash is also sometimes used as a decorative container for other foods. It is a good source of magnesium, niacin, and vitamins A and C, containing approximately 20 to 30 calories per cup and no fat.

Patty pan squash can be prepared in a variety of ways, including slicing, baking, frying, or eating raw in salads. When cooking, the squash does not need to be peeled, but the ends should be trimmed, and it can be cooked whole or sliced into rounds. It can be boiled, steamed, roasted, grilled, sautéed, or fried.

When preparing to cook patty pan squash, it is important to select firm, blemish-free squash with shiny skin. The squash can be cut into wedges by trimming the top and bottom to remove the stem and create a flat edge, then halving and cutting into wedges.

Patty pan squash can be sautéed by heating a large frying pan with olive oil and cooking the squash over medium-high heat until the cut sides are browned, which takes about 3 minutes per side. Roasting involves tossing the squash with olive oil, salt, and pepper, then roasting on a pre-heated baking sheet in a hot oven until the bottoms are browned, which takes 15 to 20 minutes. Grilling requires heating a grill pan or outdoor grill to high heat, seasoning the squash with oil, salt, and pepper, and grilling for about 3 minutes per side until grill marks appear.

Green patty pans can be cooked in a variety of ways

Green patty pan squash is a variety of summer squash, known for its saucer-like shape with scalloped edges. It is a versatile ingredient that can be cooked in a variety of ways and used in various dishes.

One simple way to cook green patty pans is to sauté them. Start by cutting the squash into similarly-sized pieces, ideally about 1-inch chunks. Heat some extra-virgin olive oil in a large skillet over medium heat, then add the squash and cook until tender, stirring occasionally to allow for even browning. Once the squash is just tender, turn off the heat and add some lemon juice, garlic, and fresh herbs like parsley and basil. This dish pairs well with pasta, pizza, or any protein.

Another option is to roast the squash. Preheat your oven to 425°F. Cut the squash into wedges, slices, or bite-sized pieces, then place them in a colander and sprinkle with salt. Let the squash stand for 30 minutes to release moisture, then rinse and pat dry. Place the pieces in a roasting pan or sheet pan, drizzle with olive oil, and sprinkle with salt and pepper, and any other desired spices. Roast for 15-20 minutes, or until tender.

Green patty pans can also be grilled for a smoky flavour. After cutting and seasoning the squash as above, preheat your grill to medium heat (350-375°F). Place the squash directly on the grill rack and cook for around 10 minutes, turning occasionally, until tender with evenly charred sides.

For a quick and easy option, you can also microwave the squash. Cut the squash into pieces and place them in a microwave-safe dish with 1-2 tablespoons of water. Cover with plastic wrap, adding a vent to allow steam to escape, and microwave on full power for about 5 minutes, or until tender.

Finally, green patty pans can be baked, steamed, braised, or pureed and added to soups, sauces, and curries. They can be used in recipes that call for zucchini and pair well with summer vegetables like tomatoes, corn, garlic, and eggplant, as well as herbs like oregano, basil, and chives.

They are a good source of vitamins and minerals

Green patty pan, also known as scallop squash, is a variety of summer squash that comes in a range of colours, including white, yellow, orange, light green, dark green, and multicoloured. It is a good source of vitamins and minerals, including vitamins A and C, magnesium, niacin, folic acid, potassium, and dietary fibre.

Vitamin A is important for maintaining healthy skin and preventing signs of skin ageing. It is also essential for forming and maintaining healthy hair, as it is converted into beta-carotene, a safe, non-toxic form of vitamin A. Vitamin C is a natural antioxidant that helps to boost the immune system and prevent colds and allergies. It also plays a role in preventing premature ageing and cancer by inhibiting cell division.

Magnesium is beneficial for heart health, as it can help to reduce the risk of heart attack and stroke. It also works with potassium to lower high blood pressure. Potassium is an important intra-cellular electrolyte that helps maintain fluid balance in the body and is essential for muscle contraction and nerve impulses. Folic acid, also known as folate, is necessary for cell division and DNA synthesis and can help prevent neural tube defects in the fetus when taken during early pregnancy. Dietary fibre is important for proper digestion and can help prevent constipation and maintain colon health.

In addition to these vitamins and minerals, green patty pan also contains smaller amounts of other nutrients, including vitamin B-complex groups such as thiamin, pyridoxine, and riboflavin, and minerals such as calcium, iron, manganese, phosphorus, and zinc.

Green patty pans are versatile and pair well with many other foods

Green patty pans, also known as scalloped squash, are a versatile ingredient that can be used in a variety of dishes. They are a type of summer squash, known for their saucer-like shape with scalloped edges. Their flavour is mild and grassy with a sweet finish, and they have a crisp, creamy white flesh.

Green patty pans can be used in a variety of preparations, both raw and cooked. They can be steamed, roasted, sautéed, grilled, braised, or baked. Their thin skin can be consumed, but the rough stem should be removed. Patty pans can be used whole, sliced, or hollowed and stuffed. They are also a good option for pureeing and adding to soups, sauces, and curries.

Green patty pans pair well with a variety of ingredients, making them a versatile addition to many dishes. They go well with summer vegetables such as tomatoes, corn, garlic, and eggplant. They can also be paired with fresh or dried herbs like oregano, basil, and chives. For a more indulgent option, patty pans can be combined with olive oil, roasted chicken, grilled meats, seafood, and cheeses like mozzarella and parmesan.

In terms of specific dishes, green patty pans can be a great addition to pizzas, pastas, or paired with any protein of your choice. They are also commonly used in Polish and Ukrainian cuisines, where they are pickled in sweet vinegar.

Overall, green patty pans are a versatile ingredient that can enhance the flavour and presentation of many dishes. Their unique shape and colour make them a fun and tasty addition to your culinary creations.

Frequently asked questions