Flying Saucer Squash

Season: Summer

Storage: Pattypan squash will keep for a few days stored in the fridge, unwashed and sealed in plastic. The smaller the squash, the sooner it should be used.

Other Names: pattypan squash

Flying saucer squash does resemble a cute, veggie version of those old-school UFOs.  It’s a type of summer squash, mild in flavor, and a great addition to healthy meals.  These squash can be cooked whole after they are punctured to release steam.

Get these squash by joining our Farm Share or shopping at farmer’s markets, then share your favorite preparations through our Facebook page.

Oven-Roasted Pattypan Squash with Shallots and Herbs

Recipe by the spruce eats

Ingredients

  • 1/2 pound pattypan summer squash, cut into 1-inch chunks

  • 1 medium shallot, thinly sliced

  • 1 teaspoon chopped fresh thyme

  • 1 tablespoon olive oil

  • Pinch sea salt

Instructions

  • Gather the ingredients. Preheat the oven to 400 F.

  • Toss the squash, shallot, thyme, olive oil, and salt together in a bowl.

  • Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork.

  • Serve hot or at room temperature. Enjoy.

Pattypan Squash Pasta

Recipe by Cook Sister

Ingredients

  • good quality tagliatelle or linguine pasta – enough for 2 people

  • 2 pattypan squashes (about 8cm in diameter)

  • 1 medium courgette (or use a third pattypan instead)

  • pinch of chilli flakes

  • 2 Tbsp extra virgin olive oil

  • 1 clove of garlic, crushed

  • Parmesan shavings to serve

    • 1 heaped tbsp capers

  • A handful of fresh basil leaves, torn

  • salt and freshly ground black pepper

Instructions

  • Rinse the squashes and using the sharpest knife you have, slice them lengthways into thin slices. (You could use a vegetable peeler or mandolin for this, but if the slices are too thin they tend to fall apart when you sautée them.)

  • Bring a large pot of salted water to the boil and cook the pasta according to the package instructions while you make the sauce.

  • Heat the chilli flakes in a dry frying pan until you can start to smell them, then add the oil.

  • When the oil is hot, add the pattypan squash slices and cook for 3-4 minutes stirring constantly, then add the garlic and continue to cook until the slices are pliable but not disintegrating. (If the squash slices stick to the pan, add a spoon or two of pasta cooking water.) Remove from the heat and keep warm.

  • Drain the pasta and return to the pot. Add the cooked squash, capers and basil leaves (retain a few for garnish) and stir through (you may want to add a spoon of olive oil too if the pasta strands are sticking to each other). Check for seasoning and add salt and pepper as needed.

  • Make Parmesan shavings using a vegetable peeler. Plate the pasta and scatter Parmesan shavings and remaining torn basil leaves over it and serve hot.

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