They’re not as scary as they look–pattypan squash are easy to cook and one of summer’s most versatile veggies.
Known for their peculiar shape, small size, and scalloped edges, pattypan squash come in several varieties and can be incorporated
into a number of great summer dishes. Also known as the “flying saucer” squash, these veggies are fun for the whole family
and can be pickled, fried, grilled, and more.
First up is our Pickled Baby Pattypan Squash. Find these mini summer veggies in markets during warm-weather months. The toy-top shape makes them great for pickling whole. The spicy brine pairs perfectly with the mild squash flavor.
View Recipe: Pickled Baby Pattypan Squash
A traditional gremolata (garnish) features lemon rind, garlic, and parsley. We include briny capers in the mix to add excitement
to this side.
View Recipe: Roasted Summer Squashes with Caper Gremolata
Grilling underscores the earthiness of the cumin and coriander, and enhances the nuttiness of this summer squash. Use white,
orange, or yellow pattypan squash for the most colorful skewers.
View Recipe: Indian-Spiced Grilled Baby Squash
This simple preparation yields delicious results in a versatile side dish. If baby pattypan squash are not available, substitute
four cups of thinly sliced zucchini or yellow squash.
View Recipe: Sautéed Baby Squash with Basil and Feta
Serve these pickles with cocktails or with grilled poultry or fish. This recipe makes four (one-pint) jars—enough to keep
and give away to friends and neighbors.
View Recipe: Sweet and Sour Pattypan Squash and Green Beans
Use fresh seasonal vegetables for a hearty meatless meal. For the meat lovers in the family, feel free to add chicken or shrimp
to this pasta recipe.
View Recipe: Pasta Primavera
Our meatless lasagna has half the fat and calories of traditional lasagna, but is loaded with satisfying flavor. Lots of colorful,
delicious baby veggies are layered between pasta to reduce the typical mounds of cheese.
View Recipe: Vegetable Lasagna
Placing the artichokes in lemon water as they are cut minimizes discoloration, while cooking the cauliflower, squash, and
carrots briefly retains the crispness of the vegetables.
View Recipe: Antipasto Salad