They’re not as scary as they look–pattypan squash are easy to cook and one of summer’s most versatile veggies.
May 07, 2013
1 of 8Photo: Johnny Autry
Peculiar Size and Shape
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.
2 of 8Photo: Gentl and Hyers
Roasted Summer Squashes with Caper Gremolata
A traditional gremolata (garnish) features lemon rind, garlic, and parsley. We include briny capers in the mix to add excitement to this side.
3 of 8Photo: Becky Luigart-Stayner
Indian-Spiced Grilled Baby Squash
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.
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.
5 of 8Photo: Becky Luigart-Stayner
Sweet and Sour Pattypan Squash and Green Beans
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.
6 of 8Photo: Becky Luigart-Stayner
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.
7 of 8Photo: José Picayo
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.
8 of 8Photo: Becky Luigart-Stayner
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.