Pattypan Squash

Bounty of Pattypan at East Austin Farmers Market, at Johnson's Backyard Garden stand

               This summer I've become acquainted with a delightful variety of summer squash previously unknown to me; the Pattypan Squash! I'm surprised I never noticed this little gourd until now. It's as cute as it is tasty. Pattypan, also known as Scallop Squash, have been around the United States for centuries. In fact, these squash are natives to the continent and were grown by Native Americans long before they were known to the European settlers. The squash grow well in the Texas climate, and I've been seeing them all over farmers markets and gardens this Summer.

               Cooking these squash couldn't be easier. They're soft and sweet, with a relatively low cooking time, and can be used similarly to zucchini squash. The entire squash is edible, so simply chop them up and do what you will! I like to slice them into rounds and bake them in the oven, seasoning only with a little olive oil, salt and pepper.

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