A round, flattish summer squash with a scalloped edge, which is why it's also called scalloped squash. Tender young pattypans can be identified by their pale-green skin (which turns white as the squash matures) and small size (3 to 4 inches in diameter). The thin, smooth to slightly bumpy skin, is usually not removed. Pattypan squash can be cooked the same as other summer squash. See also squash.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Overstuffed Pattypan Squash
- Sprouts, Squash and 'Shrooms
- Pan Seared Cilantro Crusted Cod with Horseradish Mashed Potatoes with Caramelized Onions and Sauteed Pattypan Squash
- Summer Solstice Salad
- Pan-Seared Wild Pacific King Salmon with Lemon and Thyme Polenta Cake
Related Content From Cooking Channel
- Roasted Squash Puree
- Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate
- Eight-Spice Squash and Chicken Thighs Stew with Lentil Rice
- Bake-tastic Butternut Squash Fries
- Roasted Butternut Squash Soup