Pattypan squash
Pattypan Squash
Pattypan squash (pronunciation: /ˈpætɪpæn skwɒʃ/), also known as scallop squash, sunburst squash, or white squash, is a variety of summer squash (Cucurbita pepo) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. The name "pattypan" derives from "a pan for baking a patty".
Description
Pattypan squash comes in yellow, green, and white varieties. The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter. At this size, the skin is tender enough to be edible, and the fruit is sometimes cooked whole.
Culinary Uses
Pattypan is a versatile squash and can be prepared in a variety of ways. It can be steamed, grilled, stuffed, or used in stews and soups. It is also commonly used in vegetable medley dishes.
Nutritional Value
Pattypan squash is a good source of magnesium, niacin, and vitamin A and vitamin C. It is also low in calories and high in fiber.
Cultivation
Pattypan squash is a warm-season crop and is grown from seeds. It prefers well-drained soil and requires full sun exposure. The plant is a fast grower and can produce fruit in about 50 to 55 days.
Related Terms
- Cucurbita pepo: The species of plant that includes pattypan squash, as well as other varieties of squash and pumpkin.
- Summer squash: A type of squash that is harvested when immature, while the rind is still tender and edible.
- Scallop squash: Another name for pattypan squash, referring to its scalloped edges.
External links
- Medical encyclopedia article on Pattypan squash
- Wikipedia's article - Pattypan squash
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