best way to eat patty pan squash

15 years ago

Hi All,

I usually just lurk and learn here, but I need some help with a new (for me) veggie.

My friend was going out of town and gave me a bag of various veggies that her neighbor had given her.

There was ONE patty pan squash in the bag. I've never tried it and would really like to prepare it in a way that I could enhance the flavor. It is large enough for one nice serving.

Any suggestions?

Thanks,

Betty

Sort by:Oldest

Comments (9)

rachelellen
15 years ago
Pattypans are quite similar to zucchini or other soft skin or "Summer" squashes, and can be cooked in the same ways. They are a bit more dense than zucchini, and thus hold up better in stewed dishes or to reheating.

Enjoy!
teresa_nc7
15 years ago
Earlier this week I fixed one large patty pan by stuffing it:

~ I cut off a thin sliver on the bottom so it would sit securely in a baking dish

~ cut off hard part near the stem end

~ cut out a cone wedge of the stem end about 3" wide and chopped up the flesh in this cone

~ sauteed some onion, bell pepper, the squash, and garlic in a little olive oil until tender, then added in some dried bread crumbs, Italian seasonings, s&p, and cooked until well blended and crumbs were crispy

~ put this stuffing in the cavity created by the cone cut-out, pushed some small cubes of swiss cheese into the stuffing and set the squash in a small baking dish, adding a little water to the bottom; baked at 350 until the squash was tender, then put some more cubes of cheese on top of the stuffing and baked until they were melted. It was pretty good, but I decided the flavor of this squash was not as good as other squash. But, it may have been too big, as I felt the need to remove the seeds in the bottom below the cone I cut out.

Teresa
Related Discussions
Best way to pick squash
Q
Comments (7)
Use a very sharp knife and cut the squash from the vine with some of the stem intact. I don't like to break off the squash because sometimes it breaks in the wrong place and you leave part of the squash behind. I always use a sharp pocket knife. Keep your knife clean, incidentally. Here's an interesting link for you. http://www.ehow.com/how_2120658_harvest-squash-zucchini.html?ref=fuel&utm_source=yahoo&utm_medium=ssp&utm_campaign=yssp_art
...See More
Orange Patty Pan?
Q
Comments (4)
I found two, Gelber Englischer Custard Squash and Patisson Golden Marbre Scallop. The Gelber variety is hard to find seeds for on the internet. They say there are orange varieties, but the dark yellow/orange is as close as I need to get. The yellow has a nice flavor, but just short of crooked neck, maybe by the color. I can say these are resilient plants and my yellow, as slow and set back as it was by the dark rainy days this year, is huge compared to the rest. It was the first to sprout under bad conditions. It even tastes good. The white vareity is sweeter, but flavorless. I'm happy with what I have, but know there are other varieties of the same. I'm willing to bet there is an orange one out there. Thanks for the pictures and the reply!
...See More
Best way to cook a PattyPan Squash
Q
Comments (3)
I bought some at the farmers market this weekend. My aunt called me raving about it, so I figured it was worth a try. I will for sure try grilling it! Thanks so much!
...See More
patty pan squash
Q
Comments (7)
I think the "warts" are spots where the fruit has been damaged, probably due to insect attack, and the plant responds by blocking off the damaged area by creating the "wart". Bacterial or a virus attack could trigger the same response. At any rate, trim off the ugly area and enjoy the squash. Eating the blemished area wouldn't hurt you at all, but we all prefer veggies that look nice, so just trim out the ugly spots and enjoy.
...See More
bettyd_z7_va
Original Author
15 years ago
Thanks Rachelellen and Teresa,

I think I may go the stuffing route with maybe a little tomato introduced into the mix.

If nothing happens, it will be my lunch tomorrow.

I will let you know how it turned out.

Thanks again,

Betty
angelaid
15 years ago
I had my first one last night. Sliced into finger-size slices, dipped in egg (with a dash of Tabasco) then in seasoned flour and fried. Used Ranch dressing for a dip. I loved it!
bettyd_z7_va
Original Author
15 years ago
Angel,

Sounds Yummy! I just put mine in the oven.

Prepared sort of like Teresa did her's.

I added a little butter to the interior of the squash before adding the filling. I also added a few teaspoons of peach salsa mixed with the filling to give it a little bite.

Can't wait until it's done! I'm hungry!

Dern! I just scrolled back up and read that Teresa added some italian seasoning, and I didn't.

Oh well...the peach salsa will be my seasoning.

Betty
sheshebop
15 years ago
We love it cut into small cubes and sauteed in butter with onions and garlic. We also add Italian seasoning to it.
bettyd_z7_va
Original Author
15 years ago
I ate the whole thing in one sitting! lol

It was good. I got a little carried away with the peach salsa, which overpowered the taste of the squash, but it was still good.

The squash is a bit bland and I probably wouldn't grow it in my small garden space, but I would certainly cook and eat any that was given to me.

I will try to find some at the Farmer's Market to cook for DH and DS to get their opinion.

Can't try it with the onion/garlic. (allergic)

I have an Italian seasoning that doesn't have onion/garlic in it that I will try next time.

OK, so maybe I WOULD plant one or two plants. lol

Betty
centralcacyclist
15 years ago
I like squash brushed with a bit of olive oil and then grilled.
bettyd_z7_va
Original Author
15 years ago
Grilled is my favorite way to eat zucchini and crooked neck. With sea salt. YUM!

Betty