Patty Pan Squash

Patty pan squash.

I love a bit of the unusual, especially when it comes to food!  Each person eats an average of over 89,000 meals in their lifetime.  If a person stuck to the same old fruits, vegetables, and meats, they might get bored with their food.

Patty Pan Squash is a flying saucer-shaped squash that can be white, yellow, green or light green.  The ones I found at Fresh in Tyler were small, about 1-2″ in diameter.  They do come smaller and larger…up to 4″ in diameter.  Pattypan squash is pretty simple to prepare and offers a mild squash flavor.  They can be roasted, sauteed, steamed, stuffed or included into a casserole.

Patty pan and summer squash go well together.

For my first attempt at cooking these little squash, I purchased yellow patty pans.  I added green summer squash (zucchini) cut into 1/2” wedges.  I cooked them with salt, pepper and olive oil in an oven set on 375 degrees for about 20 minutes (until they were tender).   Not only did the zucchini add a new color, shape, and taste to the roasted squash, but it was also cheaper.

Cut off the ends before cooking.

To prepare the squash for use, I washed them well.  In particular, I ran my finger around the topside of the scalloped edges.  It seemed that a bit of dirt had collected there.  I then cut off the two green tips on either side.  These were more tough areas, with one being the stem end.


Ready for roasting.

Once cleaned, they were ready to use as I wished.  I think I want to use them in a squash stuffing next…that seems like such a great fall dish to serve.

If using the larger sized squash, you may want to see if the edges are tender.  If not, trim them or peel them unless you are stuffing the casing.  The smaller ones should be fine to use the entire squash.


These really are delicious!   Kids and adults will love the bright colors and the flying saucer shape!

Bonus Information:  Did you know that yellow squash and zucchini squash are both considered summer squash?

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