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Old 08-28-2006, 04:31 PM   #1
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Pattypan anyone?

Ok, so my neighbor gave me some "Pattypan" squash. I never made it and I don't know what type of squash it is. Looks like a little yellow flying saucer spaceship to me, although I hear it comes in white or green too.
Anyone have a carb count for this stuff and maybe a recipe to go with it?

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Old 08-28-2006, 04:48 PM   #2
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I found lots of recipes for it on the web but I don't know if they would be healthy for you. I couldn't find any nutritional info except for what I'm going to PM you. It wasn't even in my Food Counts book.
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Old 08-28-2006, 04:53 PM   #3
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Carbs in patty pan squash

http://www.foodfit.com/recipes/recipe.asp?rid=570
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Old 08-28-2006, 05:02 PM   #4
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Quote:
Originally Posted by silvercliff_46
Ok, so my neighbor gave me some "Pattypan" squash. I never made it and I don't know what type of squash it is. Looks like a little yellow flying saucer spaceship to me, although I hear it comes in white or green too.
Anyone have a carb count for this stuff and maybe a recipe to go with it?
Pattypans are a typical summer squash, which is to say that it's practically nutrition-free -- very few calories, no fat, 3.8 grams of carbs in a cup. For detailed info, click here.

I grill them. If large, cut in half (so you have two flying saucers), but the baby ones (about the size of a quarter) are fine. Rub or spray them with a little olive oil, add salt, pepper, and garlic powder, or perhaps marinate them in a little soy sauce, then oil them. Grill until just starting to soften. If they're overcooked, they get a little bitter -- I like them still a bit firm.
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Old 08-28-2006, 06:37 PM   #5
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You can also sautee them not too much,if you want, cook some onions first then throw in squash add a little lemon juice and a little garlic finish with some fresh diced tomato,salt and pepper a pinch of thyme is nice also.
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Old 08-29-2006, 12:36 AM   #6
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They are a summer squash - so you can cook and use them just like any other summer squash (yellow squash, crookneck yellow squash, zucchini, etc.).

I like the smaller ones for the "presentation" appeal ... they just look neat like using pearl onions in green beans instead of diced onion. I sometimes steam them until tender then toss into a pan with some carmalized onions to add a little more color and flavor ... sometimes just plop in a bowl and add butter, salt, and black pepper.

The larger ones, you can hollow out and stuff - then bake, just like you can do with other summer squash.
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Old 08-29-2006, 02:18 AM   #7
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I saute 'em as well - just a little butter and salt and they're done!
(out here they call them "Peter Pan" - I like your version better!)
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Old 08-29-2006, 07:37 AM   #8
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I like the small ones in a salad or sliced to use in a dip.
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Old 08-29-2006, 08:20 AM   #9
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I like the little yellow ones steamed, they really look so pretty. I often have them with sauteed courgettes too. I have never seen ones large enough to stuff, but I would LOVE that.

I do like them, but I wonder how much of it is eating with my eyes?
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Old 08-29-2006, 09:48 AM   #10
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The ones I have are about 3"across. I guess this makes them older ones? Do you peel the skin off before cooking or eating.

These are so low carb they would be a welcome addition to any diabetic, or low carb diet.

Thanks to all who responded.
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