A round, flattish summer squash with a scalloped edge, which is why it's also called scalloped squash. Tender young pattypans can be identified by their pale-green skin (which turns white as the squash matures) and small size (3 to 4 inches in diameter). The thin, smooth to slightly bumpy skin, is usually not removed. Pattypan squash can be cooked the same as other summer squash. See also squash.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Sure, you could enjoy it roasted plainly in olive oil or blended into soup, but why limit yourself? This kitchen superstar jumps from sweet to savory so effortlessly that the only hard part is deciding how to eat it.