The patty pan squash (in French: le pâtisson) is a member of the blended summer squash family. Shaped very much like a UFO with undulating edges — each bump a tiny co*ckpit with an alien inside, presumably –, it can be conical or squat, and comes in shades of yellow, green, or white. The flesh inside is the color of clotted cream, its heart studded with edible seeds like the center of a zucchini.
Like all summer squash, the patty pan squash is best eaten when young and small. I prefer patty pans that are no larger than the palm of my hand, with a buttery and subtly sweet taste and faint artichoke notes.
If you do find such specimens — at the farmers market or perhaps in your CSA share –, make sure you use them soon after bringing them home: in my experience, they don’t keep as well as your average zucchini, and their skin mottles after a couple of days.
(If you’re only able to find bigger ones, I recommend you make this wonderful patty pan squash soup with pesto.)
Small patty pan squashes don’t need to be peeled: they can just be cut into slices or sections, and steamed, sautéed, braised, grilled,or roasted. It is also traditional to stuff them, which I’m sure is lovely, but also a tad more involved than I’m ready for these days.
Making roasted patty pan squash
What I like to make with the patty pan squashes that cross my path is this warm-to-cold salad, a summer counterpart to one of my favorite winter salads: patty pan squash segments roasted till golden, al dente chickpeas, and a slick dressing of herbs and anchovies whizzed together with lemon peel and olive oil. I like to eat it on its own for a light yet filling lunch, but it can also be served as a side to roast chicken or grilled fish.
Any patty pan inspiration of your own to share?
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Roasted Patty Pan Squash and Herbed Chickpeas Recipe
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour, 10 minutes
Serves 2 as a main dish, 4 as a side
Ingredients
- 140 grams (3/4 cup) dried chickpeas, soaked in cold water for 12 hours and rinsed
- 750 grams (1 2/3 pounds) baby patty pan squash, about six 8-cm (3-inch) specimens
- olive oil
- salt
- a dozen stems chives
- 1 small handful fresh cilantro
- 8 leaves fresh mint
- 4 anchovies packed in oil, drained (substitute 1 tablespoon rinsed capers if you prefer)
- a good pinch cayenne pepper
- one strip lemon peel from an organic lemon
- 2 teaspoons verjuice or lemon juice
- freshly ground black pepper
Instructions
- Place the soaked and rinsed chickpeas in a saucepan, add cold water to cover by about 2-3 cm (1 inch), and bring to a simmer over high heat. Lower the heat to medium and simmer for 45 to 60 minutes, until the chickpeas are tender but not mushy. As the chickpeas cook, add a little more water if the level runs low, and skim any foam or impurities that may rise to the surface. Let cool to room temperature in the cooking liquid, then drain.
- (The chickpeas may be cooked up to a day ahead. Once at room temperature, cover and transfer to the fridge, still in the cooking liquid. Alternatively, you can use canned chickpeas, drained, rinsed, and drained again; you'll need about 2 cups.)
- Preheat the oven to 200°C (400°F). Cut off the stem and root ends of the patty pan squashes, and cut each of them into 8 sections. Place the sections in a baking dish large enough to accomodate them in a single layer, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast for 30 minutes, until cooked through and browned in places. Let cool.
- While the patty pan squash is roasting, combine the herbs, anchovies, cayenne pepper, lemon peel, verjuice, black pepper, and a drizzle of olive oil in the bowl of a mini-chopper, and pulse until more or less smooth. (Alternatively, you can chop the herbs and anchovies finely by hand, and combine the dressing in the salad bowl.)
- Toss the cooled and drained chickpeas with the herb dressing in a salad bowl, and let rest in the refrigerator. When the patty pan squash is cooled, arrange the segments on each plate, and top with the dressed chickpeas. (You can also toss everything together in the salad bowl, but the sections of patty pan may get a bit squooshed then; it doesn't matter from a gustatory perspective, but it will be a bit less presentable.)
https://cnz.to/recipes/vegetables-grains/roasted-patty-pan-squash-and-herbed-chickpeas-recipe/
Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.
This post was first published in August 2009 and updated in August 2017.
FAQs
They're very similar to zucchini but a tiny bit sweeter. Pattypan squash tastes best when young and small, you let them grow too much and they'll taste like a potato.
Do you peel patty pan squash before cooking? ›
Yes! Unlike butternut squash or spaghetti squash, the skin of a patty pan squash is edible. Like summer squash and zucchini, you do not need to peel patty pan squash, you can leave the skin on.
Is patty pan squash good for you? ›
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.
What is the best variety of patty pan squash? ›
Patty Pan Squash Varieties
Favored for its light green color, vigorous 'Benning's Green Tint' has been around for a century, and it is a favorite among seed savers. Also worth seeking out are old French varieties like 'Patisson Panache Verte et Blanc' (1856) or 'Jaun et Verte', which are white when young and tender.
Why is my patty pan squash bitter? ›
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.
Can you eat the skin of patty pan squash? ›
Stuffed and Roasted Patty Pan Squash (Yes, you can eat the rind!) Yes! Those adorable yellow Madeleine berets next to the zucchini and yellow squash are edible! You can even eat the rind!
Do you eat the seeds in patty pan squash? ›
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!
Why is it called patty pan squash? ›
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.
How big should I let patty pan squash get? ›
Check the days to maturity for the variety of pattypans you are growing, but most types are ready to harvest in 45 to 70 days. 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.
Can you eat too much squash? ›
Toxic squash syndrome can result from continuing to eat the bitter fruit. Some of the most rampant symptoms and indicators of toxic squash syndrome include diarrhea, vomiting, and abdominal pain. Toxic squash syndrome can be so severe that it can cause swelling in the pancreas, liver, gallbladder, and kidneys.
Per cup, butternut also offers 3 grams of fiber to benefit gut health. Due to it's high antioxidant activity, and presence of the carotenoid zeaxanthin, research has suggested butternut squash may help protect your eyes from macular degeneration, support heart health and play a role in immune function.
What is the healthiest squash to buy? ›
Acorn squash, delicata squash, and butternut squash are just a few examples of winter squash that are as nutritious as they are delicious. Try incorporating the winter squash varieties listed above into your diet this fall and winter for an easy way to care for your health from the inside out.
What is another name for patty pan squash? ›
Patty pan squashes are also known as cymling's, custard marrows or custard squashes. The word cymling comes from old English term for a simnal cake, which is fluted.
How long will patty pan squash keep? ›
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.
What is the the best tasting squash to eat? ›
- 1 • Delicata / Sweet Dumpling. These are the most delectable of the pepo squashes, often much sweeter than their close cousins, the green acorns. ...
- 2 • Kabocha. ...
- 3 • Butternut. ...
- 4 • Acorn. ...
- 5 • Spaghetti. ...
- 6 • Buttercup. ...
- 7 • Hubbard.
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. You can pickle, saute, grill, or even bake pattypan squash with an egg inside. They're super versatile vegetables.
What is a substitute for patty pan squash? ›
If baby pattypan squash are not available, substitute four cups of thinly sliced zucchini or yellow squash.
What is a good substitute for patty pan squash? ›
baby acorn squash can be substituted for pattypan squash.
