Beginner Gardening: squash, 1 by Horseshoe

Horseshoe wrote:
Yep, white patty pans. I like the white ones over the yellow ones cause they can get to a bigger size before they start to turn "pithy", like a large yellow patty pan does.

As for my favorite way to eat 'em!:

Patty Pan Squash (Scallop Squash)

Use the squash(s) that most resemble a bowl. (You can cook quite a few of these at a time. It’s up to the size of your steamer pot and skillet.)

Cut the very top off.
Scoop out the innards of the bottom part with a spoon creating your bowl.

Put the top and the hollowed out “bowl” in a steamer basket and start cooking.
While it’s cooking…

Sautee some fresh onions and several cloves of smashed garlic in a bit of olive oil. When onions are translucent add squash innards. Cook until tender but NOT overcooked (overcooking turns them mushy and turning into nothingness)!

The onions/garlic/innards should be done about the same time as the “bowls and tops”.

Remove the bowls, gently, and place on plate or serving platter. Fill with the sautéed goodies and a dab of butter (if you like butter). Also, if you like, you can top with grated cheese. Put the tops on to hold in the heat and help the cheese melt.

This dish makes a great presentation and is delicious! Eat hearty, bowl and all!

(Psst!…I like to add a little salt to mine but will leave that choice up to the diners, they can add it at the table if they choose.)

Pic below shows the finished product, resting next to some sautee'd Swiss Chard. Yummy!
Shoe