Pattypan squash

Pattypan squash (or 'patty pan') 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". Its French name, pâtisson,[1] derives from a Provençal word for a cake made in a scalloped mould. The pattypan squash is also known as scallop squash, peter pan squash, sunburst squash,[2] granny squash, custard marrow, custard squash,[3] ciblème in Cajun French,[4] white squash, button squash, scallopini,[2] or simply "squash" in Australian English, or schwoughksie squash (pronounced "shwooxie squash"), especially if grown in the Poughkeepsie, New York, area.[5]

Pattypan squash
Pattypan or white squash
Species	Cucurbita pepo

Pattypan squash comes in yellow, green, and white varieties.[3] The squash is most tender when relatively immature; it is generally served when it is no more than 8 centimeter (two to three inches) in diameter. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavorings, such as garlic, prior to reinsertion; the scooped-out husk of a pattypan is also sometimes used as a decorative container for other foods. Pattypan is a good source of magnesium, niacin, and vitamins A and C.[2] One cup contains approximately 20 to 30 calories and no fat. It is often sliced, baked,[3] or coated and fried until golden brown, or simply boiled. In Polish cuisine, they are pickled in sweet vinegar.[2]