Pattypan squash: Underrated gem of late summer markets

For some, it's already a sign that summer is ending. Vegetables from the gourd family are appearing at markets. One of them is the pattypan squash, which we often underestimate. Do you think they have only decorative qualities? That’s not true. It's worth giving pattypan squash a try. We have a few recipes that will surely help with that.

Pattypan squash certainly stands out in shape, making it impossible to confuse with other vegetables. And what about the taste? Some people say they don’t really have one. They are very delicate, resembling courgettes and yellow squash. At markets, you can find pattypan squash in miniature sizes and much larger ones. Younger examples have fragile skin that doesn't require peeling. On the other hand, older ones, over time, develop thicker, bumpier, and tougher skin, so it’s better to peel them before consumption or processing.

Pattypan squashes have a delicate taste but pair excellently with most spices. They are also easy to combine with other vegetables, meat, cheese, and herbs. They can be used as a main dish or a side. What can you make with pattypans?

Stuffed. With such a dish, their shape alone will make an impression. Pattypans can be filled with minced meat, rice, vegetables, and cheese and then baked in the oven.

Soups. These vegetables are perfect for cream soups. They pair well with other vegetables, such as carrots, potatoes, parsley, and celery. Such a dish is worth serving with basil or coriander.

Pancakes. Grate the pattypan squash and prepare a batter similar to courgette pancakes. They are light, crispy, and perfect for well-seasoned sauces.

Grilled. Sliced and drizzled with olive oil, they grill very quickly. It’s worth adding herbs and spices to enhance the flavour.

Pickled. In vinegar brine, they definitely gain character.

Fries. Simply cut the vegetables, coat the fries in breadcrumbs, and fry them in oil.

Ingredients:

                      
• 1 large or 2 medium pattypans,
• 2 eggs,
• 125g of flour,
• 125g of breadcrumbs,
• salt, pepper, granulated garlic,
• rapeseed oil or clarified butter for frying.

Preparation:

1. Wash the pattypans (peel if necessary), then cut into slices about 1 cm thick. If the seed pods are large, remove them.
2. Then sprinkle each piece of pattypan with salt and set the vegetables aside for 15 minutes to release water.
3. After this time, drain the pattypans. Season them with pepper and granulated garlic.
4. Beat the eggs, and prepare a plate with flour and breadcrumbs.
5. First, coat the pattypans in flour, then in the egg, and finally in breadcrumbs, and immediately place them on the hot fat.
6. Fry the vegetables over medium heat until the breadcrumbs brown.
7. Place the finished cutlets on a plate lined with paper towels.

Ingredients:                                  

• 5 young pattypans,
• half an onion,
• 2 carrots,
• 2 cloves of garlic,
• 1 teaspoon curry powder,
• 1 teaspoon turmeric,
• salt and pepper to taste,
• 2 tablespoons of butter,
• 2 litres of broth or water.

Preparation:          

1. Wash the pattypans and cut them into cubes. Peel the onion and chop finely. Peel the carrots and slice them.
2. Sauté the onion in butter. Then, add the remaining vegetables and garlic pressed through a garlic press.
3. Pour water or broth over the sautéed vegetables. When the vegetables are soft, purée everything. Season the soup to taste.