By early fall, our pattypan squash patch turns into a painter’s palette — bright yellows, creamy whites, and soft greens tucked under broad leaves. These little flying‑saucer‑shaped squash are one of our favorite crops to grow and cook. They’re tender, versatile, and full of flavor whether you pick them small or let them size up a bit.
Here are a few of our favorite ways to bring pattypan from field to table:
🔥 Grilled Pattypan
Slice them thick, brush with olive oil, sprinkle salt and pepper, and grill until lightly charred. The edges caramelize beautifully — perfect alongside grilled meats or tossed into salads.
🍳 Stuffed Pattypan
Hollow out the center and fill with a mix of sautéed vegetables, ground goat or lamb, herbs, and breadcrumbs. Bake until golden for a hearty farm‑style meal.
🥘 Sautéed Medley
Combine sliced pattypan with peppers, onions, and tomatoes for a quick skillet side. A splash of vinegar or lemon brightens the flavor.
🧄 Roasted with Garlic
Toss wedges with olive oil, garlic, and fresh herbs, then roast until tender. It’s simple, rustic, and brings out the squash’s natural sweetness.
🥒 Pickled Pattypan
For something different, slice small squash and quick‑pickle them with vinegar, dill, and peppercorns. They’re crisp and tangy — great for sandwiches or charcuterie boards.