"Awww, how cute," is the reaction of some people upon being introduced to patty pan squash. Also called scalloped squash, they are part of the summer squash family but the smallest of the lot, measuring as little as an inch across.
Patty pans are a light green when young but shade toward white when mature. Their shape has been compared to that of a flying saucer. You can find them in the stores and farmer markets from summer into early autumn. Choose the smallest ones available if you want the best taste and texture. If you handle them carefully, you can store them in the fridge for up to 6 days.
Patty pan squash is a great source of vitamins C and A, as well as folic acid. A cupful of this squash has less than 30 calories.
You needn't make a fuss over cooking patty pan squash. Just keep it simple. To cook patty pans whole, wash them well, place in a steamer basket over some boiling water, and steam 4 to 6 minutes or until tender (test with a fork).
As an alternative to steaming, you can try roasting patty pan squash in your oven. It's almost just as easy. Get a pound's worth of patty pan, trim off the skin, and cut each squash into halves or quarters. Toss with a couple of teaspoons of olive oil and a little salt. Place the patty pan pieces on a baking sheet and roast on the top rack of a pre-heated oven (420 degrees) until they are tender enough to pierce with a fork, which will be about 10 to 15 minutes.
Patty pan squash is also excellent when sauteed. Slice three or four medium-sized squash along their diameter, drop into a pan on top of the stove, add a tablespoon of butter, and sautee until the slices have browned on one side. Turn and continue sauteeing until the second side has browned. If you like, you can toss the sauteed patty pans over cooked pasta.
