Pattypan Squash
With its distinctive flying-saucer or scalloped shape, pattypan squash is one of the most visually charming summer vegetables. Also called scallop squash, it comes in yellow, white, and green varieties and is prized for its tender flesh and perfect stuffing shape.
Pattypan squash is flat-bottomed and round with scalloped edges, resembling a flying saucer or spinning top. It comes in yellow, white/cream, and pale green. The smaller the squash, the more tender and flavorful — harvest at 2–4 inches for the best quality. The skin is smooth and entirely edible.
Texture: Firm and slightly denser than zucchini, with crisp flesh that holds its shape better when cooked. This makes it excellent for stuffing and roasting.
Flavor: Mildly sweet and slightly nuttier than zucchini, with a flavor sometimes compared to artichoke. The distinctive shape also means more skin per bite, adding a pleasant texture.
Stuffing
The flat bottom and hollow center make it a natural vessel for savory fillings
Roasting
Halve or quarter and roast at 425°F until edges are caramelized
Grilling
Halve and grill cut-side down for gorgeous char marks
Sautéing
Quarter small pattypans and sauté with olive oil and garlic
Pattypan's flat base and natural hollow center make it the ideal stuffing squash. Classic fillings include:
- • Mediterranean: Ground lamb, feta, olives, and herbs
- • Tex-Mex: Ground beef, corn, black beans, and cheddar
- • Vegetarian: Quinoa, roasted tomatoes, goat cheese, and basil
- • Classic: Beef and feta with breadcrumbs and Parmesan
To stuff: slice off the top, scoop out the seeds with a melon baller, fill, and bake at 375°F for 25–30 minutes.
Refrigerate in the crisper drawer for up to 4 days. Use quickly — pattypan doesn't hold as long as zucchini due to its tender, thin skin.
Squash blossoms — the edible flowers of any squash plant — are a prized seasonal delicacy. Both summer and winter squash produce them, and they're as beautiful as they are delicious. Look for them at farmers' markets in summer and early fall.
Male vs. Female Blossoms
Male blossoms grow on long, thin stems and are more abundant — ideal for harvesting. Female blossoms sit closer to the plant on a tiny embryonic squash; harvesting them sacrifices the fruit.
Flavor
Squash blossoms have a delicate, mildly sweet, slightly vegetal flavor reminiscent of the squash itself — subtle enough to let fillings and batters shine.
Stuffed & Fried
The most classic preparation — fill with ricotta, herbs, and a sliver of mozzarella, then dip in a light tempura batter and fry until golden and crispy.
Sautéed
Simply sauté in olive oil with garlic and a pinch of salt for 1–2 minutes until wilted. Toss into pasta, eggs, or risotto.
Quesadillas & Tacos
A popular Mexican preparation — sauté blossoms with epazote and add to quesadillas or tacos with cheese and salsa.
Raw in Salads
Young, freshly picked blossoms can be torn and scattered over salads for a pop of color and delicate flavor.
Tips for Handling
- • Harvest in the morning when blossoms are fully open
- • Use the same day — they wilt within hours of picking
- • Gently rinse and check for insects hiding inside
- • Remove the stamen from male flowers before using
- • Store briefly in the fridge, stem-end in a little water, like cut flowers