Patty Pan, Scalloped, and Flying Saucer are all perfect names for this whimsical variety of summer squash known for its ornately scalloped edges and shades of color ranging from pale yellow, to variegated yellow and green, to dark green. The color of this particular variety, called “Flying Saucer,” is temperature dependent — it will turn green when temps become very hot in the summer.
Patty Pans are kin to other varieties of summer squash such as zucchini, yellow crooknecks, and “Cubes of Butter” all of which ripen between June and September.
Summer squashes are thin-skinned with tender interiors. They can be eaten raw with their peel intact. Compare that to mature winter squashes such as butternut, acorn, spaghetti, and pumpkin, with their hard outer skins, firm interior flesh, and fibrous seeds. They need a little more attention when cooked, but man, are they good, too!!
How to Grow Patty Pans
I grew these patty pans with my other summer squashes in a 4 x 13 foot raised bed. I planted the seeds on April 3rd and started harvesting around June 10th. Here is how the bed looked on April 8th, (the day they germinated), May 10th, and on June 10th when I started harvesting. One plant will bear two to three successive harvests before dying off.
It is best to pick patty pans when they are less than 4 inches in diameter.
How to Cook Roasted Patty Pan Squash (and other varieties of summer squash)
For roasting most vegetables, I think Mary Kane’s (aka Mom’s) trinity of McCormick’s Garlic Pepper, fine sea salt, and extra-virgin olive oil is a surefire way to a successful dish.
My mother was a fantastic cook whose nightly dinners were legendary. A big tip was to keep dinner simple. Basically, she prepared a protein, a starch and a vegetable or two every night. There were no fancy sauces or ingredients for which she had to spend hours searching. Her daily ten-mile drive to Walkers Roadside Stand, along the bucolic Sakonnet River in Little Compton, R.I. was more of a peaceful escape than a trip to hunt down ingredients.
She learned early on that roasting vegetables enhanced their natural goodness, and that includes sweetness. I, in turn, learned by cooking by her side most of my life.
2 pounds Patty Pan squash
2 tablespoons extra virgin olive oil
¾ teaspoon fine sea salt (or, to taste)
¾ teaspoon garlic pepper
Mise en Place
Preheat oven to 400º.
Wash and dry veggies and cut off stems. Slice each squash into three segments.
Place slices in a bowl and toss with Mary Kane’s Trinity.
Arrange slices in a single layer in a large parchment-lined roasting pan.
Roast for 40-45 minutes. Flip over halfway if you want both sides browned. I don’t bother with this extra step.
I love the unique squashy taste and denseness of these Patty Pan slices.
Serve squash with:
Cooking Dinner in an Unfocused Way, or Ode to the Rice Cooker
Easy Roasted Salmon with Olive Oil and Garlic Pepper, or
Lemony Grilled Chicken Breast
Very Berry Clafoutis or Ellen’s Most Moist Zucchini Bread for dessert
Always check the website for the most current version of a recipe.
© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.
8 thoughts on “Roasted Patty Pan Squash”
You dear girl: I always love to see your latest message. It is a bright spot in my day! Annie Moncure >
Aww, thank you, Annie. That kind of sweet comment makes my day, too.
Pattypan is my favorite summer squash – I will remember this method for next year 🙂
Mine, too, Quinn. Leaving the skin on gives it an extra nuttyish flavor.
And a little texture also. It would never have occurred to me to take the skin off! 😉