Patty Pan Squash
With its whimsical scalloped edges and bright yellow, green, or white skin, patty pan squash is a tender summer squash that’s as fun to look at as it is to eat. Its mild, slightly sweet flavor makes it a versatile choice for roasting, stuffing, grilling, or sautéing.
Flavor profile: Mild, slightly sweet, and buttery, with a tender texture that’s similar to zucchini. Young patty pans are especially delicate, while larger ones develop a slightly firmer bite.
When it’s in season: Late spring through early fall in the Pacific Northwest, with peak harvest in mid-summer.
Uses: Patty pan squash can be sliced and sautéed, grilled in halves, roasted whole when small, or hollowed out and stuffed with grains, cheese, or vegetables. It’s also great in stir-fries, ratatouille, or simply tossed with olive oil and herbs.
Pairs with: Garlic, basil, thyme, dill, tomatoes, corn, peppers, goat cheese, Parmesan, olive oil, lemon, and nuts.
Storage: Store unwashed patty pan squash in a breathable produce bag or perforated plastic bag in the fridge. Best eaten within 4–5 days for optimal flavor and texture.
Varieties: Comes in many colors—bright yellow, pale green, deep green, or bi-colored—and in different sizes, from tiny bite-sized squash to plate-sized specimens.
Nutrients: Like other summer squashes, patty pans are low in calories and high in water content, providing vitamin C, vitamin A, potassium, and manganese, along with dietary fiber.
History: Native to the Americas, patty pan squash is a type of Cucurbita pepo that has been grown for centuries. Its name comes from the French “pâtisson,” referring to a cake or pastry pan, a nod to its scalloped shape.
Why it's a great crop: Patty pan squash plants are prolific producers and thrive in warm weather. Their unique shape and vibrant colors make them a market favorite, and their small size options are perfect for quick-cooking, high-value specialty sales.
