Patty pans are a mystery. If you stumble upon bright yellow patty pans at a farmers’ market or in a farmers share, you may wonder how to cook this curious looking vegetable.  This versatile summer squash can be cut thick and grilled or cubed and roasted with a variety of sauces.

About patty pans

Pattypan squash is an odd summer squash with a round shape and scalloped edges. It is “shorter” than a pumpkin, similar to the scalloped mould cake.

Patty pans are also called scallop squash, granny squash, custard squash, ciblème, button squash, or scallopini.

Patty Pans are reasonably easy to grow, and both non-GMO and heirloom seed varieties can be found.

How to cook patty pans

Sautéed Patty Pan

Slice the patty pan squash into even pieces.  Sauté over high heat with olive oil or butter, along with onions, garlic, or fresh herbs. Add salt and pepper to taste.

Grilled Pattypans

Halve the patty pan squash and grill until tender.

Oven-Roasted Patty Pan

Coat with olive oil. Lay flat on a baking sheet, bake until browned.

Stuffed Pattypans

Cut off the top of the patty pan squash and scoop out the insides. Fill with stuffing of your choice and bake.