Q&A for How to Cook Patty Pan Squash

No, you do not have to peel patty pan squash before cooking. The peel is edible and it will cook just fine. It’s actually best to leave the peel on because it contains most of the nutrients and doing this will ensure the vegetable stays intact when cooked or baked. Before using the squash, clean the peel by scrubbing gently under the faucet, then prepare as required. If it has any tough edges, cut those away before cooking.

A patty pan squash has a flavor similar to other squashes, like zucchini. They have a mild flavor and some people find them less sweet than other squash varieties. The flavor can vary depending on the size, type and age of the patty pan squash.

It is possible to eat patty pan squash but only use the younger, smaller ones so you get the freshest flavor. Slice thinly and add to salads for a great way to eat them raw. When larger, the best way to eat patty pan squash is to cook (steam, added to risotto, etc.) or bake it (whole or added to baked dishes like quiche or stews).

The patty pan squash is ripe when its color changes from green to a yellow-golden color. This type of squash is usually ready within 45 to 70 days from first planting. Be sure to harvest before they’re too large, as larger ones tend to get tougher––they’re best at around 2-4 inches (5 cm-10 cm) across.

Large patty pan or scallop squashes usually grow to no more than 3 to 4 inches in diameter. A medium squash would be about 2½ to 3 inches.

Patty pan squash is unable to be microwaved. It just isn't one of those dishes, and I doubt anyone could fit a whole squash in a microwave.