Pattypan squash
Pattypan or white squash
SpeciesCucurbita pepo
Mature pattypan squash ready for harvesting

Pattypan squash (or 'patty pan') is a varietal group of summer squash (Cucurbita pepo) notable for its round and shallow shape, and scalloped edges, somewhat resembling a flying saucer. The name "pattypan" derives from "a pan for baking a patty". Its French name, pâtisson,[citation needed] derives from a Provençal word for a cake made in a scalloped mould. The pattypan squash is also known as scallop squash,[1] granny squash, custard squash,[2] ciblème in Cajun French,[3] button squash, scallopini,[1] or simply "squash" in Australian English, or schwoughksie squash (pronounced "shwooxie squash"), especially if grown in the Poughkeepsie, New York, area.[4]

Pattypan squash comes in white, yellow, orange, light green, dark green, and multicolored varieties.[2] The squash is most tender when immature. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavorings, such as garlic, prior to reinsertion; the scooped-out husk of a pattypan is also sometimes used as a decorative container for other foods. Pattypan is a good source of magnesium, niacin, and vitamins A and C.[1] One cup contains approximately 20 to 30 calories and no fat. It is often sliced, baked,[2] or coated and fried until golden brown, or simply boiled. In Polish and Ukrainian cuisine, they are pickled in sweet vinegar.[1]


  1. ^ a b c d "Pattypan Squash". 15 March 2011. Retrieved 21 January 2017.
  2. ^ a b c "Patty pan". Retrieved 21 January 2017.
  3. ^ Albert Valdman and Kevin J. Rottet Dictionary of Louisiana French: As Spoken in Cajun, Creole, and American Indian Communities (2010) , p. 135, at Google Books
  4. ^ "Food that′s gold : What to do with these funny looking things". 30 July 2015. Retrieved 21 January 2017.