Patty pan squash, with its unique shape and rich history, is a delightful addition to any summer garden and kitchen. Often called scallop squash, button squash, or even flying saucers, these flattened, round squashes are versatile, easy to grow, and a joy to cook.
A Brief History
Patty pan squash is the original summer squash, known as “askutasquash” by the Narragansett people. This historic vegetable was one of the first squashes eaten young and tender, unlike others ripened into pumpkins or gourds. Over centuries, patty pan squash earned names worldwide, from “cymlings” in early America to “pâtisson” in France.
Varieties of Patty Pan Squash
Patty pan squash comes in a range of colors and shapes, from heirlooms to hybrids:
- Heirlooms:
- ‘Early White Bush’: A 300-year-old variety, perfect for a Three Sisters Garden with corn and beans.
- ‘Benning’s Green Tint’: A vigorous, light green squash favored by seed savers.
- French classics like ‘Patisson Panache Verte et Blanc’ and ‘Jaun et Verte,’ known for striped decorative gourds when overripe.
- Hybrids:
- ‘Sunburst’: A vibrant yellow squash with heavy yields.
- ‘Total Eclipse’: Dark green fruits on open bush plants.
Variety mixes, featuring yellow, green, and white fruits, add visual interest and culinary variety.
Growing Patty Pan Squash
This warm-season crop thrives in late spring to early summer. Large seeds germinate quickly in warm soil, making indoor starting unnecessary.
Tips for Growing:
- Planting: Sow seeds in rows or hills. Three to four plants can produce a generous harvest.
- Harvesting: Pick fruits young and tender, twice a week, using clippers to leave a small green stem.
- Pest Resistance: Less prone to squash vine borers and powdery mildew than other summer squashes.
- Season Length: Plants begin producing about 60 days after planting and continue for about a month.
Cooking with Patty Pan Squash
The dense texture of patty pan squash makes it ideal for a variety of preparations:
- Classic Methods:
- Mashed with butter and cream.
- Breaded and fried, like eggplant.
- Modern Techniques:
- Roasted or air-fried for a rich, caramelized flavor.
- Grilled as “steaks” cut crosswise.
- Stuffed Squash:
- Hollow out the center with a melon baller.
- Stuff with grains, meats, or pasta.
- Sprinkle with salt and let drain before cooking.
When harvested in abundance, patty pan squash can be preserved:
- Pickle Relish: A flavorful way to extend its shelf life.
- Frozen “Boats”: Blanch and freeze for stuffing and baking during winter holidays.
Why Grow Patty Pan Squash?
Beyond its culinary versatility, patty pan squash brings history, beauty, and deliciousness to your table. Whether you’re growing heirloom varieties or modern hybrids, this charming squash offers a taste of the past and a wealth of cooking possibilities.