Etymology
From a "pan for baking a patty."
Origin: North America, Central America
Cucurbitaceae family.
Description
Brightly colored, this little squash comes in numerous varieties: white, bright yellow or orange, and ends in a thick green tail. The pattypan is about the size of a pepper, semi-spherical in shape with a scalloped border.
The French name pâtisson comes from the Provençal word for a cake made in a scalloped mould. It also bears the French nicknames of "Israel artichoke" and "Priest's bonnet." Well known for its decorative uses, this member of the Cucurbitaceae family is often ignored once mature by cooks who favour other squashes and pumpkins. When picked very young, however, it has a remarkably firm flesh and refined flavour.
Nutritional values per 100 g
Water: 90%; a low calorie vegetable which is also a good source of vitamin A, magnesium, copper and iron.
Buying
Recipe:1 You can serve them on their own or with a tomato or béchamel sauce, depending on the ingredients used in the filling.
· 1 small pattypan per person
· 200 g (7 oz.) ground veal
· 200 g (7 oz.) ground pork
· 1 onion, finely chopped
· 1 clove of garlic, minced
· 60 g (2 oz.) bread crumbs
· 50 g (3 tbsp.) butter
· Salt and ground pink pepper
· 60 g (2 oz.) brie
1. Cut off the tops of the squash; hollow out the centers with a spoon.
2. Heat the butter and oil in a skillet until foamy; add the onion; cook until translucent;
3. add the meat and spices; cook for 3 minutes longer; blend in the bread crumbs;
4. stuff the pattypan squash; return the "lid" to each squash and place in a baking dish; add water to a depth of 2.5 cm (1"); cover and cook in a moderate (180° C / 350° F) oven for 20 minutes;
5. remove from the oven; take the tops off the squash and cover with brie;
6. increase the oven heat and return the squash to the oven for a few minutes until the cheese has melted;
7. put the "lids" back on as a decoration and serve hot.
| This summer squash is excellent when small, smooth and firm, and with nice color. As it gets older, the flesh whitens and toughens. Buy young spring pattypans picked when half-ripe or mini pattypans to preserve in vinegar
Storing
Since pattypans are picked when immature, they should be eaten as soon as possible.
Keep in a cool place without any plastic wrapper.
Cooking tips
· To know if the squash is cooked, poke it with a knife as you would do with a potato. Its tender flesh can be scooped out with a spoon.
· It appears in numerous dishes in the islands.
· Prepare pattypans like stuffed peppers. Bake for 20 minutes covered with aluminum foil.
· Sauté thinly sliced pattypans, seasoned as you would a sauté of chanterelle mushrooms.
· They go well with highly-flavoured accompaniments: stuffings with ginger, vinegar, sweet and sour soups.
Stuffed
Prepare like stuffed peppers.
If you decide to stuff the pattypans, cut off the lids; hollow out the inside with a spoon; heat some butter and oil in a skillet until foamy, add onion and cook gently until translucent; add meat and spices; cook for 3 minutes longer; blend in some bread crumbs; stuff the pattypans and place them in a baking dish into which you’ve poured 1/2” of water.
Bake for 20 minutes at 350° F, covered with aluminum foil. They can be served on their own, or with a tomato or white sauce, depending on the ingredients of the stuffing.
At the end of the cooking time, you can remove the lids and gratiné the pattypans by laying a piece of brie cheese over the stuffing.
Stuffing for a one-dish meal
Squash flesh, mushrooms, chicken breast and shallots, diced and sautéed; add cream, mint, parsley, salt and pepper and bake for at least 30 minutes in a 350° F oven.
OR
Stuff with a knob of butter or a mixture of ground beef, tomatoes, sautéed onions, garlic and ginger.
Enjoying mini-pattypans
Mini pattypans are best used raw, since high heat can turn their flesh floury and slightly sour.
Preserve mini pattypans in vinegar and serve them instead of pickles to accompany cold meats, pâtés, etc.
Serve as “kebabs” as an hors d’oeuvre: place a prune and a mini pattypan onto a wooden skewer.
Some hints from M. Lachaut, producer of mini pattypan squash
· M. Lachaut preserves mini pattypans in vinegar and uses them for many things: Presented alone or with cornichons, they bring a festive atmosphere to platters of pâtés, terrines and cold meats.
· Whenever possible use mini pattypans raw. Cooking over high heat makes their flesh pasty and slightly sour.
· Mini pattypans are a good match for a full-flavoured tannic wine.
· As an hors-d'oeuvre on little skewers: place a prune, a cube of tuna, and a mini pattypan. Top it off with a sweet and sour cherry.
| Recipes:2
Fatfree Vegan Kitchen
· 4 medium-sized patty pan squash
· 1 small onion, chopped fine
· 1 stalk celery, chopped fine
· 1/2 bell pepper, chopped fine
· 2 cloves minced garlic
· 1 tsp. thyme
· 1/8 tsp. cayenne
· 1/8 tsp. black pepper
· 1/2 tsp. oregano
· 1/2 tsp. basil
· 1/2 tsp. fennel seed
· 1/4 tsp. rubbed sage
· 1/2 tsp. salt (optional)
· 1 can (15 ounces) great northern beans (or other white beans), rinsed and drained
Place the squash flat side down in a large pot. Add about 1 inch of water, cover, and bring to a boil. Cook for about 8 minutes, until a fork easily pierces the top of the squash. Remove from the pot and set aside to cool.
When cool enough to handle, slice off the top of the squash and use a melon baller to scoop out the flesh from the inside. Be sure to leave a wall of at least 1/4-inch of flesh on all sides of the squash. Turn them upside down to drain, and dice the scooped out flesh coarsely.
Preheat the oven to 375 F.
Sauté the onions, celery and bell pepper in a large, non-stick skillet for about 5 minutes until soft; add garlic, diced squash, and remaining seasonings and cook for another 2 minutes. Add the white beans and cook on low heat for about 5 minutes.
Place the squash in an 8×8-inch baking pan. Spoon the stuffing into each shell; be sure to really pack it into the shell, and don’t be afraid to over-stuff them. Pile any stuffing that remains into the center of the baking pan, right between the squash.
Bake for about 20 minutes or until the tops begin to brown. Serve with additional stuffing. Serves 2 as a main dish or 4 as a side dish.
Recipe:3
Stuffed Sunburst Squash
Ingredients:
· 4 medium Pattypan Squash
· 2 tablespoons Unsalted Butter
· 1 tablespoon Olive Oil (extra-virgin is best)
· 1 clove minced Garlic
· 1 teaspoon Soy Sauce
· 1 bunch Fresh Spinach, washed and finely chopped
· Salt and Pepper to taste
· 1 dash Cayenne Pepper (optional)
· 1 large Egg, lightly beaten
· 1/4 cup grated Swiss Cheese (or Gruyère Cheese for more flavor)
Steps:
1. Preheat oven to 375 degrees.
2. Fill a large pot 3/4 full of water and bring to a boil.
3. Place squash in boiling water and boil for 5 minutes.
4. Drain the water and allow squash to cool.
5. Cut a thin slice from the bottom of each squash so that they will stand on their own.
6. Cut about 1/2 inch from the tops of each squash and remove the insides to hollow the squash. Set squash insides aside.
7. Melt butter and oil in a skillet over medium heat.
8. Add garlic and sauté until soft.
9. Add the spinach and soy sauce and sauté until the spinach is tender and the liquid has mostly evaporated.
10. Move the spinach mixture to a bowl and allow to partially cool.
11. Season with salt, pepper, and optional cayenne pepper to taste.
12. Stir in the egg and 1/2 cup of the swiss or Gruyere cheese. Mix well.
13. Add a small amount of the squash insides and discard the rest of the insides.
14. Spoon the spinach/cheese mixture into the squash shells.
15. Place the stuffed squash in a single layer in a baking dish.
16. Sprinkle the remaining cheese on top.
17. Pour hot water into the pan to fill about 1/2 inch.
18. Bake for approximately 30 minutes or the squash is tender and the filling is no longer runny
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