Last weekend, the farmer’s market yielded some beautiful pattypan squash. I hadn’t eaten them before but the way they were described to me, they sounded like something I would like; zucchini-like but with a nuttier flavor. I’m all for nuttier food.
Pattypan are easy to cook. They can be roasted, baked, sauteed, steamed, or stuffed.
I trimmed the ends, cubed them and sauteed them in some butter and garlic until browned, then added a few cubes of frozen stock for a little additional flavoring. A little coriander, a little salt and pepper, a sprinkle of fresh parsley and a dash of soy sauce later and we had ourselves a tasty treat!
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Hmmm…your pattypans don't look like my pattypans. Squash is often confusing this way, but it also offers multitudes of shapes and sizes to love.
Yes, squash can be confusing, but I could survive just fine on pattypan, acorn, and summer/winter varieties. I learned something about eggplant at my last cooking class, too. The male plants are better to cook with because they have fewer seeds and therefore more flesh to eat. Here's how you can tell the difference: the male eggplants are long and skinny, the females are shorter and more round.