Lately in your CSA share or in the Fresh Gatherings’ Harvest Market you may have seen some mysteriously shaped squash. This flying saucer-shaped squash is called patty pan or scallop squash. The scalloped flying saucer shape makes them a bit of a novelty and a little difficult to figure out how to slice, but they cook and eat much like your other favorite kinds of summer squash. Kids are sometimes even more tempted to try them because of their fun shape. You can begin to eat them when they are only a couple inches in diameter, making them perfect for individual serving. (If you don’t grow these little guys yourself, local farmers markets may have farmers who grow them in the smaller sizes.)
When preparing the patty pan, the odd shape can confound cooks. You can avoid the whole idea of how to slice patty pan squash and cook them whole. Whole patty pans can be steamed over boiling water until tender, about 4-6 minutes, depending on size.
You can also roast patty pans, though they cook more evenly if you slice them in half first. Place the pieces on a baking sheet and roast on the top rack for about 10-15 minutes at 420°F, until tender. You can coat with olive oil or butter and season to taste before hand, if you so choose.
Patty pans also make great little edible serving bowls. Scoop out the centers, either before or after cooking, and fill with a stuffing of your choice.
If you want to be brave and slice your patty pans, feel free to slice them any way you like. You can slice through the diameter, dice them into chunks, or simply scoop out the cooked flesh. There is no right or wrong when it comes to chopping it.
In the event that the flying saucer shaped squash starts hovering over the counter, then something’s wrong.
Source: gardening.about.com
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