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Pattypan Squash are summer squash.
They are firm, small, round, but flattened-shape squash, with scalloped eges, and are rounded on the top and bottom. Some people think they look like kiddy-toy spaceships.
They will be anywhere from 1 to 4 inches (2 1/2 to 10 cm) wide.
Their pale green skin matures to white. Sub-varieties, though, are yellow or striped instead. The yellow ones are called "Yellow Sunburst."
It's the pale green ones that turn white; if you get them while still pale green, they'll be even more tender.
The flavour is similar to zucchini.
Harvest when they are between 3 to 7 days old. Beyond that, they will be less tender
When buying, choose ones with no cracks, rust spots or bruises, and that feel "hefty" for their small size.
Cooking Tips
Cook them as zucchini.
The larger ones can be stuffed and baked; the small ones are perhaps too fiddly to do anything but steam them whole.
The flavour and texture is lost with overcooking.
Storage
Store in a plastic bag in refrigerator for up to 4 days.
Also called:  Custard Squash
Cymling Squash
Scallop Squash
See Also
Scallopini Squash, Yellow Sunburst Squash
Other entries for Summer Squash
Chayote, Crookneck Squash, Magda Squash, Marrow, Opo Squash, Pattypan Squash, Scallopini Squash, Snake Gourd, Spaghetti Squash, Tinda Gourd, Yellow Squash, Yellow Sunburst Squash, Zapallito de Tronco Squash, Zucchetta Rampicante, Zucchini
Other entries for Squash
Gourds, Pumpkins, Squash Blossoms, Ugu, Winter Squash
Other entries for Vegetables
Agave, Artichokes, Asparagus, Brassica Family, Canned Vegetables, Cardoons, Celery, Corn, Cucumbers, Eggplant, Frozen Vegetables, Garlic, Herbed Vinegars, Horseradish Tree, Hoshi Shiitake, Leafy Vegetables, Lotus, Mixed Vegetables, Mushrooms, Pak Wan, Peas, Peppers, Root Vegetables, Sago Palm, Seaweed, Spinach, Sprouts, Tomatoes, Viscous Vegetables
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