- They taste absolutely amazing.
- Can be prepared in various ways.
- Shape and colors are so stunning they offer a beautiful display when served.
The Pattypan is a summer squash variety that has a unique and hearty flavor and a short, round, disc-like shape. Their colors range from white, to various colors of yellow and green and many have beautiful variegated patterns as well. They’re also called scallop squash because of their scalloped edges. Pattypans can be as small as an inch in diameter (often sold as “baby” pattypan) and grow up to a few inches across, which are great for stuffing or slicing thick and grilling or pan-frying for vegan or veggie Pattypan burgers.
Bree’s Favorite Recipe… SIMPLE PATTYPAN BURGER
The first time I tried Pattypan cooked as a burger was many, many years ago at Sweetwater Organic Farm in Tampa. Sweetwater was the first certified organic farm to work with Dunedin Harvest Co-op. On days I would pick up there, sometimes the farm crew had time to eat together and even cook. They would often share their meals if they had abundance. On this particular cool and refreshing fall day I was in for a great surprise. One of the field farmers had sliced the pattypan squash in thick half inch slices and cooked them on the open grill using a small amount of olive oil, salt and pepper. He had just the squash and some hamburger buns. He piled two thick very well cooked slices onto the toasted bun and handed it to me in a paper towel….it was one of the most wonderful things I have ever tasted. Simple, yet so juicy and full of flavor.
To me, the pattypan actually tastes different depending on how you slice it. I find that to be the case with many veggies…and I love to experiment. I have both pan-fried and grill cooked the thick sliced pattypan and both have always turned out wonderfully. For me, I find the trick is to cook the inside very well so that the flavor and natural juices release for you.
Brioche Buns (or your favorite choice)
Pattypan Squash (Large and cut in thick ½ inch slices)
Oil of your choice (Olive, Safflower, Sunflower, Grape Seed, even Butter or Ghee)
Salt (too taste)
Pepper (to taste)
Slice squash and rub a small amount of oil on the squash and salt and pepper to taste. Grill or pan fry squash until golden brown on the outside and soft and fully cooked throughout the inside. Lightly toast the bun, serve and top-dress as you like!
Since that first tasting I have since prepared the pattypan in numerous ways, all of which have been a delight. I encourage you to do so too. Here are a few other ways you might enjoy cooking the Pattypan.
Eat Healthy, Move Often and Be Happy 🙂
Love & Light,