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).

As a general guide, you can treat patty pan squash as similar to zucchini. The skin and seeds are edible (and in fact, a lot of the nutrients are concentrated in the skins). Small patty pan squash will have pretty thin and tender skin, so no peeling required, making them fairly easy to prepare!

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.

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!

Cucurbits contain a group of chemicals called cucubitacins. It is these cucurbitacins that are responsible for squash that is bitter tasting. The higher the levels of cucubitacin, the more bitter the squash will taste.

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.

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.

Eating Patty Pan squash gives you a lot of nutrients. These vegetables are 90% water, have 18 calories per 100g, and contain no cholesterol or saturated fat. In addition, it's got 1.2g of protein and also contains: Calcium.

In France, scallop squash are called patisson, which in Provence is a word for a scallop-edged mold used to bake cakes. The rest of the name means “yellow and green plume” for the colorful variegated markings found on the mature rind. This bush-type variety is a prolific producer. The more you pick, the more it grows.

Harvesting Pattypan Squash

The fruits can start to be picked when they are about 2 inches in diameter and they will remain tender until they reach a 4-inch diameter. Each squash weighs less than 1 pound. Check your summer squash daily, as they can reach harvest size within four days of flowering.

Do you remove seeds from patty pan squash? ›

Small to medium pattypan squash really can be treated like zucchini. The skin is thin and the seeds are small enough you can slice and cook however you would like.

Harvest and enjoy a few squash blossoms fresh from the garden. The flowers of both summer and winter squash are edible. You can eat them raw, dipped in batter and fried, stuff with cheese and baked, served over pasta or in a quesadilla. You can eat both the male and female flowers.

Some of the most popular squash types to grow with trellising include: Summer squash. Zucchini. Pattypan squash.

Pickled Patty Pan Squash

In a large bowl or deep pan, layer sliced squash and onions. Sprinkle each layer generously with pickling salt. Place a clean tea towel directly over squash layers and lay ice on top of it. Let sit in the fridge for 2 hours.

When to Pick Patty Pan Squash. Plants are prolific and will produce several dozen squash each. Within days of flowering, it is very likely that you will have fruit that is sizeable enough to harvest. Pick once the color changes from green to golden yellow but while the fruit is still small, 2 to 4 inches (5-10 cm.).

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.