Cody Casey
Patty pan squash, also known as scallop squash, is a summer squash cultivar with a unique, flattened shape and nutty flavour. It is usually green or yellow and has scalloped edges. Patty pan squash can be grilled, fried, roasted, or sautéed. To grow your own, plant the seeds in soil that is at least 65 degrees Fahrenheit and ensure the plants are well-watered. You can expect to harvest your squash in about a month or two.
| Characteristics | Values |
|---|---|
| Best time to plant | When the soil has warmed to at least 65 degrees Fahrenheit |
| Soil type | Rich, well-drained, slightly acidic pH of 6.1 to 6.5 |
| Soil moisture | Well-watered with 1 inch of water a week, including rain |
| Soil temperature | At least 65 degrees Fahrenheit before planting |
| Air temperature | 65 to 75 degrees Fahrenheit |
| Sunlight | Full sun |
| Spacing | 2 to 3 feet between hills or clusters, 10 inches between plants in rows, 3 feet between rows |
| Planting method | Direct sow in the garden, plant seeds 1 inch deep |
| Thinning | Once seedlings are 2 to 3 inches tall, thin to one or two plants per hill |
| Harvest time | About 50-52 days after planting, when the squash are 3 to 4 inches in diameter |
| Taste | Sweeter than other squash, nutty, similar to zucchini but drier |
| Culinary uses | Sautéed, grilled, fried, roasted, steamed, stuffed with onions, mushrooms, cheese, herbs, or bacon |
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What You'll Learn
Patty pan squash is best grown in warm soil, above 65°F
Patty pan squash, also known as scallop squash, is a summer squash cultivar. It has a unique, flat, round shape with wavy edges, and comes in shades of green and
When planting patty pan squash, choose a site with full sun and rich, well-drained soil. Squash is often planted in hills or clusters, with each hill spaced 2 to 3 feet apart and containing two to three seeds planted about 1 inch deep. Once the seedlings are 2 to 3 inches tall, each hill can be thinned to one or two plants. If planting in rows, space the plants about 10 inches apart, with 3 feet between rows.
Patty pan squash can be harvested in a little over a month for set plants and about two months if grown from seed. For the best flavour, pick the squash when they are about 3 to 4 inches in diameter.
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It is a summer squash with nutty flavour and a unique shape
Patty pan squash, also known as scallop squash, is a summer squash cultivar with a unique shape and nutty flavour. It is a small, disk-shaped squash with scalloped edges and comes in shades of green and yellow. Its scientific name is Cucurbita pepo var. clypeata.
Patty pan squash is a bush variety, which means it does not need support as it grows. It is a sturdy plant that can be grown alongside a trellis or tomato cage to grow vertically and save garden space. The squash thrives in rich, well-drained soil with a slightly acidic pH of 6.1 to 6.5. It requires full sun and warm soil (at least 65 degrees Fahrenheit) to grow well.
The unique shape and nutty flavour of patty pan squash make it a delightful addition to any summer meal. It can be grilled, sautéed, roasted, or fried, adding a crisp-tender texture to your dishes. When picking patty pan squash, look for medium-sized squash that are firm, blemish-free, and have shiny skin.
Patty pan squash is quite versatile in the kitchen. It can be used in recipes that call for zucchini or other types of squash. You can stuff them with onions, mushrooms, cheese, herbs, or bacon, or cut them into wedges and cook them. They are a great choice for a summer garden, providing a tasty and nutritious treat.
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The squash can be grilled, fried, sautéed, or roasted
Patty pan squash is a summer squash variety that is available during the summer season. It is flat, round, and has wavy edges, resembling Grandma's pies or a flying saucer. The best flavour is achieved when the patty pans are about 3 to 4 inches in diameter.
Grilled
To grill patty pan squash, start by slicing a thin piece off the stem and blossom end of each squash to create a flat surface on both sides. Then, cut the squash in half crosswise to create thin "steaks". Prepare a marinating liquid by mixing ingredients such as olive oil, vinegar, Italian herb seasoning, and Greek oregano. Place the squash pieces in a Ziploc bag or plastic container, add the marinating liquid, and let them marinate for a few hours. When ready to cook, preheat your grill to medium-high, drain the squash, and place the pieces on the grill. Grill for 4-5 minutes or until grill marks appear, then rotate the pieces and cook for another 3-4 minutes to create criss-cross marks. Finally, turn the squash over and grill for about 3 more minutes, or until it is soft when pierced with a fork. Season with salt and pepper, and crumble your favourite cheese, such as goat cheese, feta, or gorgonzola, over the grilled squash before serving.
Fried
To fry patty pan squash, slice the squash into 1/4-inch thick pieces. Whisk an egg in a small bowl. In a separate container, mix cornmeal with garlic powder and black pepper. Dip the squash slices into the egg, then coat them with the cornmeal mixture. Place the coated slices on a cooling rack over paper towels and let them sit for about 30 minutes before frying. Heat about 1/2 inch of oil in a frying pan to 350 degrees Fahrenheit. Fry the squash pieces for 2-3 minutes on each side, or until they turn golden brown. Drain the fried squash on paper towels and serve while hot.
Sautéed
To sauté patty pan squash, cut the squash into halves or wedges. Heat a large frying pan with a generous amount of olive oil over medium-high heat. Place the squash pieces cut-side down in a single layer and sprinkle with salt and pepper. Sear the squash until golden brown on one side, which should take about 3 to 5 minutes. Then, flip the pieces and sear for about 3 minutes on the other side. You can also sauté the squash with onions, garlic, basil, salt, pepper, and a squeeze of lemon juice. Lower the temperature, partially cover the pan, and simmer for 5 to 10 minutes, or until the squash is easily pierced with a fork.
Roasted
To roast patty pan squash, cut the squash into wedges and toss them with olive oil, salt, and pepper. Spread the coated squash on a pre-heated baking sheet and roast in a hot oven until the bottoms are browned, which should take about 15 to 20 minutes.
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It is best picked when 3 to 4 inches in diameter
Patty pan squash, also known as scalloped squash, is a unique-looking summer squash with a nutty flavour. It is squat, flat, and round, with wavy edges. It is best picked when 3 to 4 inches in diameter for the best flavour.
Patty pan squash is a bush variety, so it does not need support. However, you can plant it alongside a trellis or tomato cage to grow it vertically and save space in your garden. It grows best in full sun and well-drained, slightly acidic soil. The soil temperature should be at least 65 degrees Fahrenheit before planting.
Patty pan squash is typically ready for harvest in a little over a month for set plants and about two months if grown from seed. It is best picked young when it is about 3 to 4 inches in diameter. This ensures the squash is tender and flavourful.
When picking patty pan squash, look for medium-sized squash (about the size of a fist) that are firm, blemish-free, and have shiny skin. The squash can be grilled, sautéed, fried, steamed, or roasted. They are quite versatile and can be used in a variety of recipes, such as being hollowed out and filled with onions, mushrooms, cheese, herbs, or bacon.
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It grows well with cucumbers, radishes, peas, and beans
Patty pan squash, also known as scalloped squash, is a summer squash variety with a unique shape and nutty flavour. It is an easy edible to grow, whether you start from seeds or purchase young plants. To get started, you can sow the seeds directly in your garden or container with well-drained soil, or start them indoors around four to six weeks before your transplant date.
When it comes to companion planting, cucumbers, radishes, peas, and beans can be great companions for patty pan squash. While cucumbers can sometimes transmit diseases and compete for resources, they can also provide benefits in certain conditions. Radishes, on the other hand, are excellent deterrents to cucumber beetles, which can be a nuisance in the garden. They feed on seedlings, leaves, blossoms, and fruits, and can spread bacterial wilt and mosaic virus. By planting radishes nearby, you can help keep cucumber beetles at bay while also providing beneficial growing conditions for your squash.
In addition to cucumbers and radishes, peas and beans from the legume family can also make good companions for patty pan squash. Legumes have a symbiotic relationship with soil bacteria that helps fix nitrogen in the soil, benefiting the squash plant. They also grow well in similar conditions, providing ground cover and adding beauty to your garden.
However, it's important to note that while these plants can be beneficial companions, they may also face competition for resources. Companion planting is a delicate balance, and each garden ecosystem is unique. What works in one garden may not work in another, so it's always a good idea to monitor your plants' growth and adjust as needed.
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Frequently asked questions
Patty Pan Squash is a summer squash that grows best when the soil has warmed to at least 65 degrees Fahrenheit. It is best to direct-sow the seeds in the garden.
It takes about a month to begin harvesting Patty Pan Squash from set plants and about two months if grown from seed.
Patty Pan Squash is best picked when it is about 3 to 4 inches in diameter.
