| Pattypan squash | |
| Species: | Cucurbita pepo |
Pattypan squash (or 'patty pan') is a varietal group of summer squash (Cucurbita pepo) notable for its round and shallow shape, and scalloped edges, somewhat resembling a flying saucer. The name "pattypan" derives from "a pan for baking a patty". Its French name, pâtisson, derives from a Provençal word for a cake made in a scalloped mould. The pattypan squash is also known as scallop squash,[1] granny squash, custard squash,[2] ciblème in Cajun French,[3] button squash, scallopini,[1] or simply "squash" in Australian English, or schwoughksie squash (pronounced "shwooxie squash"), especially if grown in the Poughkeepsie, New York, area.[4]
Pattypan squash comes in white, yellow, orange, light green, dark green, and multicolored varieties.[2] The squash is most tender when immature. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavorings, such as garlic, prior to reinsertion; the scooped-out husk of a pattypan is also sometimes used as a decorative container for other foods. Pattypan is a good source of magnesium, niacin, and vitamins A and C.[1] One cup contains approximately 20 to 30 calories and no fat. It is often sliced, baked,[2] or coated and fried until golden brown, or simply boiled. In Polish and Ukrainian cuisine, they are pickled in sweet vinegar.[1]