These Patty Pan Squash Recipes Make the Perfect Fall Side Dish (2024)

FAQs

Do you peel patty pan squash before cooking? ›

Sautéed pattypan squash.

Dice them (no need to peel, the skin is edible).

Much like zucchini, patty pan is a type of summer squash that's meant to be enjoyed while the skin is still soft and thin so there's no need to peel it. Its flying saucer-like shape is very distinctive and the scalloped edges of the fruits are the genesis of its other common name - the scallopini squash.

You do need to cook them, but once you do, you can eat everything but the stem. But pattypans also lend themselves to beautiful and dramatic stuffed dishes like the following recipe in which you steam them, empty them and then stuff and roast or broil.

The French called them “pâtisson,” after another molded cake, and this was likely the origin of the patty pan name. Australians called them button squash. Today, many US garden seed catalogs call them scallop squash, while in food circles they are often called scallopini or tulip squash.

Their flavor is close to that of yellow squash, but they have firmer, denser flesh. If you like zucchini, chances are you'll be a fan of patty pan squash too. You can cook patty pan squash in all sorts of ways, but this sautéed patty pan squash recipe might be my favorite.

The higher the levels of cucubitacin, the more bitter the squash will taste. The most likely cause for a bitter taste in squash is due to an environmental stress of some sort, most likely a wide temperature flux or irregular irrigation. Either of these will create an excess of cucurbitacins to concentrate in the fruit.

Yes, patty pan squash is a good vegetable to eat if you have diabetes or are trying to lose weight or avoid gaining weight. As a non-starchy vegetable, one cup of sliced patty pan squash before cooking has only 18 calories, 4 g of carbohydrates, and just over 1 gram of protein and fiber.

You'll know your Patty Pan squash has gone bad if you see mold on it or if the skin appears wrinkled. If the flesh feels mushy when you cut it, chances are your patty pan squash has gone bad. If you see thick, whitish liquid, throw it out.

At the market, choose firm pattypans with smooth, tender, uniformly colored skin with no nicks or bruises. Pattypan squash will keep for a few days stored in the fridge, unwashed and sealed in plastic. The smaller the squash, the sooner it should be used.

Blossom end rot, a physiological disorder not a disease, usually occurs due to one or both of the following two factors. Plants are either allowed to dry out too long between waterings, or plants affected are lacking a sufficient amount of calcium needed to build a stable structure. Uneven watering.

What is the best way to preserve patty pan squash? ›

When squash has cooled let it drain and place in a ziplock bag, being sure to remove all extra air and moisture. Place in freezer and use within 6 months to 1 year. They make a great pick-me-up side dish come February when you're missing summer!

If you plan to sauté or roast them, look for medium-sized squash (about the size of a fist) that are firm, blemish-free, and have shiny skin. If you plan to grill them, pick larger ones, as they're less likely to fall through the grill grates.

The skin is thin and the seeds are small enough you can slice and cook however you would like. You can pickle, saute, grill, or even bake pattypan squash with an egg inside. They're super versatile vegetables.

What are the best companion plants to grow with pattypan squash? Good neighbors for pattypan squash include cucumbers, radishes, peas, beans, pumpkins, corn, marigolds, and nasturtium flowers. The flowers help to repel garden pests.

Muffin Tins Muffin tins or sometimes called muffin pans, are probably one of the best options if you are looking for a patty pan replacement. As you might already know, muffin tins or pans are one of the best go-to's when you're looking for an alternative.

Depending on what type of squash you are using you might not need to peel it, with thinner skinned squash such as butternut squash you can eat the skin. For thicker skinned squash it is often easier to cut the squash into large wedges, roast, and then peel the skin off after it's cooked when it's softer and easier.