If you’re like me, the squash you’re usually cooking with in the summer is either yellow crookneck squash or zucchini. But this past Saturday when I was at the farmer’s market I decided to branch out and try pattypan squash. I had not cooked pattypan squash before, but it’s a summer squash with a thin skin and edible seeds, so I figured the cooking method would be similar to other summer squash.
Which is pretty much correct, except that, because of its shape, you can’t cut pattypan squash into pretty little round slices. (Or perhaps I should say, with MY knife skills, I could not!) I ended up with what you might call a “coarse chop”, and that seemed fine. I cooked it the same way I usually cook summer squash – sauteed in olive oil with some chopped onion and Greek seasoning- and it turned out great. Because I didn’t slice the squash into thin round pieces, I may have cooked a little bit longer than I usually do, but not much. And this pattypan squash seemed to have a sturdier texture.
Here’s what author and cooking school teacher Sheri Castle has to say about pattypan squash in her book, The New Southern Garden Cookbook: “Cymling is the traditional name for the flying saucer-shaped varieties we now often call patty pans or scallops. Many squash connoisseurs consider cymlings to be the most flavorful summer squash, and their popularity is once again on the rise.”
You heard it here first, friends. Be on the culinary edge and get some pattypan squash at the farmers market this week. (Be really cool and ask for cymlings.) Here are some recipes you might want to try:
Let us hear about your summer squash adventures and what recipes you’re making. For more ideas, see Summer Squash Recipes.