Patty Pan Squash

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What’s that? On the market table? A UFO? A pumpkin? What???

It’s a Patty Pan squash! Scallop squash or Patty Pans are a summer squash variety with a mild taste and a delightfully smooth texture. They were developed by Native Americans and have been grown since before Columbus. The squash is described in European literature as far back as 1591 and accounts of it can be found in American texts throughout the 1700s!

We are growing a white heirloom variety and have been so excited to meet people who have fond memories of this squash from childhood. About half the folks who see our Patty Pans have no idea what they are and ask us about them (never be afraid to ask a farmer “what is that? How do you cook it? How does it grow?” We love to answer those questions!). However, everyone who recognizes the squash smiles immediately.

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Experienced Patty Pan lovers seem to all agree that sautéing the squash in butter is the best way to enjoy it. We’ve roasted some in the oven, and I know folks grill them as well. The shape is also perfect for stuffing! The skin is thin and edible.

This is my first year growing these little UFOs and I am totally smitten with them. They are so fun to pick and even more fun to display at the market. I hope you enjoy them too!

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3 thoughts on “Patty Pan Squash

  1. Our favorite! Just had some for lunch. My mom would slice them, dip them in flour and fry until golden brown. Trying to lighten the calories, we slice them, spray or coat with a little oil, and lay them on a dark cookie sheet that has been sprayed. Add salt and freshly ground pepper and pop into the oven. We bake ours at 450 degerees for 15 minutes, turn over and spray again if needed, and bake another 10 minutes. We like them to get a really dark brown color (some might consider them close to burnt), but they get a rich, deep flavor. Best squash ever.

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