Pattypan Squash looks like something we’d find in the Area 51 garden. Fortunately for all of us they don’t initiate an alien abduction, but we do have recipes for you to try that are out of this world.
These squash spaceships can be found in white, green, and yellow, and they’re an ancient variety of summer squash that’s been grown for centuries here in the northeast. We can thank Native Americans for cultivating such a delicious heirloom over hundreds of years. FYI the word “Squash” comes from the Narragansett Native American word askutasquash, which means “eaten raw or uncooked.”
Since pattypans don’t have as much moisture as zucchini, it’s a great summer squash for kabobs and grilling. The quintessential summer pastime! You can eat the skin if you don’t feel like peeling, and the seeds in the middle are typically scooped out. In addition to the grill, you can try frying, steaming, sautéing, roasting, and baking. Any option is great with these gems.
We have friends who love to scoop the tender flesh and mix it with other veggies, herbs and spices, and meat. Once the mix is ready, cooked or uncooked (probably unwise if it contains meat), they insert into the pattypan’s unique shell. The results are delectable stuffed squash spaceships.