New at our market stand is the Pattypan! Also known as scallop squash or button squash, the pattypan is a small, round summer squash recognizable by its scalloped edges.
We harvest them when they are young and tender. These cute little squash are low in calories and an excellent source of vitamin C, potassium, and magnesium.
So what do you do with them?
You can treat a pattypan much like a zucchini. Because their skin is thin and the flesh is tender, pattypans do not need to be peeled. They can be prepared in the same way as zucchini or yellow squash!
Sautéed: Cut into bite-sized chunks or slices and pan-fry with olive oil or butter until caramelized. Also garlic!
Roasted: Halved or cut into wedges, seasoned with herbs and olive oil, and roasted in a hot oven.
Grilled: Sliced and grilled whole or in halves until they develop tender, charred marks.
Stuffed: Left whole and hollowed out to hold rice, meats, or cheeses. This is best for larger pattypans.
Try these recipes
Look for these little sunshine squash at the next market!
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