three bowls

AKA: Yellow Sunburst Squash, Pattypan Squash or Scallop Squash.  Pattypan Squash.  Pattypan Squash.  I think when the Tibetan Buddhists were reviewing candidates for a primary mantra, “Pattypan Squash” must have been on the short list before they decided upon Om Mani Padme Hum.  Just try to not feel benevolent and contented saying Pattypan Squash.  You can’t, can you?!

Appearance: Yellow and round with scalloped edges, a little green nub on one side and a bit of blossom scar on the other.  Generally small, about 2-4 inches.  Apparently also comes in green or white, although I assume those are just called Pattypan Squash (Pattypan Squash!  Pattypan Squash!) and not Sunburst.

(So deceptively adorable.  Do not believe it!)

Taste:  Erm.  Well, the people who like it say it tastes “mild and buttery” and “lighter and nuttier than zucchini.”  I say it tastes like zucchini with a wholly unpleasant bitter grapefruit type of flavor at the finish.

Growing Season/Area: In How to Pick a Peach, Russ Parsons says that while it’s known as summer squash, it’s actually more accurately considered a mild-weather crop that’s available throughout the year on a pretty consistent basis.  He also says that Florida, California and Georgia are the largest producers.

Buying: (Um, based on my experience, don’t.)  (But if you must.)  In How to Cook Everything, Mark Bittman says that you should pick the firmest ones possible, which usually means the smallest.  Avoid any that are dented, soft or bruised.  Plan for about 4-5 ounces per person, and 0 ounces per Leslie Seaton.

Storing: Store in a plastic bag (don’t wash yet) in crisper drawer and use ASAP.  Both Pioneer and Melissa's Organic say up to one week, but mine got brown very quickly (within a couple days).

Preparation:  Wash but do not peel.  Remove the stem and any of the scar on the opposite side.  When cooking, keep in mind that the size of the cut makes a big difference.  If you slice very thinly, it will melt into a rough puree consistency, so if you want more texture, keep the slices or dice thick.

Pairs well with:  Joy of Cooking says it’s great with “summer flavors like tomatoes, onions, peppers (sweet and chili), garlic, oregano, basil parsley, dill, rosemary, sage, and tarragon [as well as] lemon, cheese, butter, olive oil, capers."

Substitutions: Other summer squashes. I also read that it can be used to replace eggplant and carrots (although I would think it is much waterier than carrot so adjust recipes accordingly), and that very young squashes can be used in place of cucumber.

Nutrition:  Dr. Weil’s site says “Because [summer squash] is an unripe fruit, its nutritional value is unimpressive. It boasts fair amounts of carotenes, potassium and vitamin C.”

Recipe ideas:

• Sunburst Squash & Mushroom Soup (Recipe Result posted here.)
• Two-Skillet Pattypan Squash (Recipe Result posted here.)
• Sweet and Sour Pattypan Squash and Green Beans
• Summer Vegetable Ragout
• Corn, Pattypan Squash and Cheddar Flatbreads
• Indian-Spiced Grilled Baby Squash
• Use another vegetable and make something else.  In case you haven’t guessed it by now: I did not care for this veggie.