Patty Pan Squash AKA: Scallop Squash

Patty Pan Squash AKA: Scallop Squash

Every Summer I look forward to the different Summer Squashes. One of my favorites is Patty Pan Squash.

I buy mine at Local Farm Stand or Farmers Markets. I have never seen Patty Pan Squash at my 

local Food ~ Grocery Store.

Patty Pan Squash has a creamy texture and is simple to prepare to cook.

Look for bright Yellow,, some will have little spots of green. 

Buy the desired amount that you need.

Pattypan squash is a varietal group of summer squash notable for its round and shallow shape, 

and scalloped edges, somewhat resembling a flying saucer. The name "pattypan" derives from 

"a pan for baking a patty". 

Its French name, pâtisson, derives from a Provençal word for a cake made in a scalloped mould.

Wash and Towel dry the Patty Pan Squash.

Cut of the stem and other end.

Cut into Wedges ~ size of your choice

Heat a Large Non-Stick Skillet over medium/high heat

Melt 2 Tablespoons of Butter

Add 1 Tablespoon of EVOO

Add Minced Garlic to taste, cook for one minute.

Optional:

You can Sautee Chopped Onion, Bell Peppers and or Mushrooms for added flavor.

I kept mine basic and simple to accompany the meal I was cooking

Add the Patty Pans to the Skillet and toss around

Season with Salt and Pepper to taste. Add any other seasonings of choice.

I added Italian Seasoning.

Sauté over medium/high heat until Caramelized

Takes about 15 Minutes

Cook to desired firmness.

Use a fork to test the texture

Serve with Grated Parmesan Cheese

ENJOY!!