Organic Patty pan squash
Mild and soft-skinned, patty pan squash are a summer variety that really do look like little golden pies.
Patty pan squash
About
Mild and soft-skinned, these patty pan squash are a summer variety that really do look like little golden pies (or flying saucers). Harvested while young and tender, they taste a bit like courgettes, but with firmer flesh and a more buttery flavour that’s a good vehicle for herbs and spices.
Country of origin
Produced in- The UK
How to prepare
One of the few types of squash where you can avoid the fiddly business of peeling. Trim the top and bottom, and all the rest is good to eat. For an elegant summer centrepiece, serve whole, stuffed and roasted. They can also be cut into slices or cubes and braised, steamed, sautéed or roasted.
Storage
Keep in the salad drawer of the fridge. Delivered straight from the farm, so wash before using.
Patty pan squash recipes
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Squash & chestnut pasta with crispy sage & garlic
Serves: 2 Total time: 35 min
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Roasted squash and garlic mash with crispy fried onions
Serves: 4 Total time: 1h 20 min
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Squash and sheep's cheese gnocchi with garlic and rosemary
Serves: 2 Total time: 40 min
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Stuffed squash with kale, red cabbage and beetroot salad
Serves: 2 Total time: 45 min
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Squash, lemon and almond muffins
Serves: 12 Total time: 1h
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Raw red onion squash satay salad
Serves: 2 Total time: 1h 15 min
