Patty pan squash

They’re seldom seen in supermarkets, but these little squash can often be found in farmers markets, roadside stands and CSA baskets.

They’re a summer squash that go by a variety of names: scallop squash, sunburst squash, granny squash, custard squash, button squash, scallopini, cibleme in Cajun French, or schwoughksie squash in the Poughkeepsie, N.Y. area.

Some food historians believe they got their popular “patty pan” name from one of two French sources: the word “patisson”, a Provencal name for a cake made in a scalloped mold, or for the words “petit pains au lait”, a well-known French milk roll.

Whatever the source, patty pans can be white, golden yellow or green. They have a cream-colored flesh that is often described as nutty and a little sweeter than that of zucchini. They’re dense, making them surprisingly hefty to hold.

Their skin is thin, making it unnecessary to peel these knobby, odd-shaped little guys.

They’re  an excellent source of manganese and vitamin C and a very good source of magnesium, vitamin A, fiber, potassium, folate, copper, riboflavin and phosphorus. The antioxidants in a patty pan work to keep free radicals at bay while its high fiber content helps excrete toxins from the body. Patty pan also contains nutrients that combat inflammation.

Patty pans can be sliced, diced and then steamed, baked of fried. They can be used any time or any way zucchini can. Or they can be scooped out and used as decorative but edible containers for other foods like a pilaf or couscous. 

Some people like to slice, coat and fry their patty pans until golden brown. In Polish cuisine they are pickled in sweet vinegar.

Even though they’re not widely known, the Internet provides many recipes for preparing them.