Pattypan squash, sunburst squash, cibleme in Cajun French,
white squash, scallopini in Australian English, is a summer squash (species
Cucurbita pepo) notable for its small size, round and shallow shape, and
scalloped edges, somewhat resembling a small toy top, or flying saucer. The
name "pattypan" derives from "a pan for baking a patty."
Its French name, pâtisson, derives from a Provençal word for a cake made in a
scalloped mould. The pattypan squash is also known as scallop squash, granny
squash, custard marrow, custard squash, or schwoughksie squash (pronounced
"shwooxie squash"), especially if grown in the Poughkeepsie area.
Pattypan comes in yellow, green, and white varieties. The
squash is most tender when relatively immature; it is generally served when it
is no more than two to three inches in diameter. 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 also is sometimes used as a
decorative container for other foods. Pattypan is a good source of magnesium,
niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories
and no fat. It is often sliced, coated and fried until golden brown. In Polish
cuisine, they are pickled in sweet vinegar.
Horacio "Wolf" Sanchez
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