About Organic Pattypan Squash
These attractive and tasty Pettipan squashes are shaped like a UFO saucer with wavy edges. They can be as small as an inch across and grow up to around six inches across. Sometimes called scalloped squash, they are part of the summer squash family but the smallest of the lot, measuring as little as an inch across. They can be used whole when young, or when a bit bigger just think of them as courgettes.
You needn't make a fuss over cooking Pettipan squash. Just keep it simple. To cook patty pans whole, wash them well, place in a steamer basket over some boiling water, and steam 4 to 6 minutes or until tender, you can test with a fork. .
As an alternative to steaming, you can try roasting patty pan squash in your oven. It's almost just as easy. Get a pound's worth of patty pan, trim off the skin, and cut each squash into halves or quarters. Toss with a couple of teaspoons of olive oil and a little salt. Place the patty pan pieces on a baking sheet and roast on the top rack of a pre-heated oven until they are tender enough to pierce with a fork.
Summer squash is an excellent source of manganese and vitamin C. It is also a very good source of magnesium, vitamin A, dietary fibre, potassium, copper, folate, and phosphorus. In addition, summer squash is a good source of omega-3 fatty acids, vitamin B1, vitamin B2, vitamin B6, calcium, zinc, niacin, and protein.
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