Help! Planted paty pan squash and now, well have alot of it. Have never served it before, let alone sliced it. This is the white variety and is very hard. Need some pointers. Thanks.

I am VERY fond of patty pan soup.

You need to pick them while the skin is still tender.

Cut in chunks, add one potato, cut in same size chunks. cook in just enough water until everything is soft..put it through blender in small batches, pour back into pot if it needs to reheat, eat.

I skipped seasoning since that depends on how you feel that day.

You could start out with sauteing a giant amount of garlic, then add everything to that, or go very plain with just salt and pepper.

NO one else???

I think I heard that the giant old ones can be cooked like acorn squash (cut in half and baked), but I haven't done that myself.

I found an old Greek lady that I gave my giant 'oops' squash to. She loved them.

I've grown the green, white, & gold varieties & have to admit that after trying them at different stages, I only really enjoy them when very very small.

After that, I've found my best use for them is hollowed out & used as a baking shells for stuffing & raw shells for dips for a crudite platter.

We have always cooked them the same way we cook zucchini--small tender ones steamed or boiled; big ones hollowed out and stuffed.

--J--

I make a foil pan and spray with olive oil, then cut zucchini and patty pan in chunks without peeling. More olive oil over top and put on the BBQ to cook. We end up adding garlic cloves, fresh mushrooms and other goodies and cook all together. We always eat it before our entree is ready...Yummy

Thanks all. Those were some good ideas. The soup sounds yumy.

Hi~ Here in WV, the favorite country way to cook patty pans is as Breaded & Fried Pattypansuse those that are about 5" in diameter) slice them crosswise about 1/2 " thick, turn them in flour, then in egg, then flour them again and pan fry them in hot oil till browned on both sides. I don't do this often for health reasons. I have used them grated as a substitute for zucchini in a Z bread recipe with good results. In the Lancaster County, PA farmers markets they sell tiny green pattys, not much bigger than a quarter, which are cooked like lima beans. They are expensive, but good. I picked some young ones, about 4" d, today to simply steam and serve dressed with real butter and snipped fresh herbs. Our squash are really producing now because we've had more rain than usual. Next year I plan to search out seed and grow an old heirloom yellow variety called Custard Marrow, which is supposed to be delicious...

I was shocked when my kholrabi seedlings (never had grown any before) turned out to be the patty pan squash!! I gave alot of the plants to my mom and sister and friends.Really didnt know how to use it but after many many many ways of making it we decided we liked making veggi mashed potatoes with it.just sautee it in butter or boil and puree in processer or blender add salt pepper and thicken w/potato flakes yumm.

I sliced the paty pans, along with some yellow crooknecks, an onion, and some fresh garden anaheim peppers. Diced everything together and sauted with butter. Added a pinch salt, pepper, and tarragon. Oh boy!
I'll plant paty pans again. They just did better than the acorns or zucks. I wanna try some old favorite varieties.

Harvest them when very small, like 1 or 2 inches across, so they will be tender. That way you get tastier squash, and can keep up with the abundant supply.