The patty pan squash (in French: le pâtisson) is a member of the blended summer squash family. Shaped very much like a UFO with undulating edges — each bump a tiny cockpit with an alien inside, presumably –, it can be conical or squat, and comes in shades of yellow, green, or white. The flesh inside is the color of clotted cream, its heart studded with edible seeds like the center of a zucchini.
Like all summer squash, the patty pan squash is best eaten when young and small. I prefer patty pans that are no larger than the palm of my hand, with a buttery and subtly sweet taste and faint artichoke notes.
If you do find such specimens — at the farmers market or perhaps in your CSA share –, make sure you use them soon after bringing them home: in my experience, they don’t keep as well as your average zucchini, and their skin mottles after a couple of days.
(If you’re only able to find bigger ones, I recommend you make this wonderful patty pan squash soup with pesto.)
Small patty pan squashes don’t need to be peeled: they can just be cut into slices or sections, and steamed, sautéed, braised, grilled, or roasted. It is also traditional to stuff them, which I’m sure is lovely, but also a tad more involved than I’m ready for these days.
Making roasted patty pan squash
What I like to make with the patty pan squashes that cross my path is this warm-to-cold salad, a summer counterpart to one of my favorite winter salads: patty pan squash segments roasted till golden, al dente chickpeas, and a slick dressing of herbs and anchovies whizzed together with lemon peel and olive oil. I like to eat it on its own for a light yet filling lunch, but it can also be served as a side to roast chicken or grilled fish.
Any patty pan inspiration of your own to share?