Maryland GrowsPattypan squash, also known as sunburst squash, cibleme in Cajun French , pâtisson in French and Europe, white squash, scallopini, scallop squash, granny squash, custard marrow, custard squash or button squash is a North American native squash. Member of the Cucurbita pepo var. ovifera , this flying saucer-shaped squash can be white, yellow, green or orange.
Generally, the pattypan squash is harvested when its diameter is between 3 and 4 inches for a sweeter taste and fewer seeds. The plant is considered more compact and less productive than a zucchini plant but on the other side, according to my lovely wife Donna, some exceptions can exist like extensive vining and being above the average of one or two squash a week. Another difference with a zuc is when fighting with the squash vine borer: you will lose your zucchini plants before your pattypan plants but it’s not as resistant as a butternut plant.
The question: what to do with these guys ? You can boil, sauté, bake, stuff, pickle, make bread, soup or pie.
There's a recipe in Maryland's Way Cookbook for baked cymling (patty pan) –essentially a squash souffle that's really nice and gives you virtually everything you'd need in a meal — veg,eggs, cheese, flour, milk and flavor!
Just add some (male) squash blossoms in a salad and you're good to go.
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Cymlin's were my dad's favorite. Mom would slice them, dip in a egg and milk wash, dredge in flour seasoned with S & P, then pan fry in peanut oil. Actually, she probably fried them in bacon grease but I use peanut oil. Give it a try!
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