Patty cake, patty cake, baker's man - make me a Pattypan as fast as you can. The Pattypan squash is a delightful summer squash. The name comes from the French word pí¢tisson, a Provení§al expression for a cake made in a scalloped mould. That makes sense for the flying saucer-shaped Cucurbita pepo, also known as Scallop squash, White squash, or Sunburst squash.
These summer squash are the immature version of the hard winter squash and, like all the summer versions, are incredibly versatile vegetables. Some people find that Pattypans are a bit sweeter than zucchini. Pattypans are a tender vegetable that don't require too much cooking—lightly sauté, barbeque, fry, steam, or try them raw with your favorite dip or in a summer salad.
The shape of the Pattypan makes an ideal little edible bowl that can be stuffed with mushrooms or cheese. Cut off the top, scoop out the middle, fill with your choice of stuffing, and then bake with the little "pot lid" on top. So cute it might be hard to eat. Take a picture first. Corn is an excellent compliment to summer squash and is very tasty together in frittatas or timbales. Try replacing eggplant or carrots with summer squash in your favorite recipes.
The dense sweet flesh of squash is rich in nutrients and especially high in manganese and Vitamin C. One cup of cooked summer squash contains 1.64g of protein and .15g of omega 3 fatty acids. Pattypans are a nutritionally versatile food that bring sunshine and fun to every baker man’s table.
Wash before preparing. Slice off green ends, no need to peel.
Bruises easily. Store in crisper and use within one week.
- Heidi Lewis