Vegetable

Pattypan Squash

Pattypan is a saucer-shaped summer squash—mild, tender when small, watery and seedy when huge. Colours range pale green to yellow and deep green. Sauté, roast baby wholes, stuff, or shave raw. Cook hot and short for sautés. Scrub grit from scalloped edges.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flesh

Fruit

Seeds

Skin

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Sunburst

Scallop Squash

Flying Saucer

Cucurbita pepo

Peter Pan

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

DelicateMildMoistPaleSweetTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 35.7

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.05 g
Polyunsaturated Fat 0.15 g
Cholesterol 0 mg
Sodium 19.7 mg
Salt 0.05 g
Total Carbohydrate 6.51 g
Dietary Fibre 2.51 g
Total Sugars 3.23 g
Complex / starch 2.02 g
Protein 2.1 g
Water 84.2 g

Detailed nutrients

Energy 35.7 kcal
Water 84.2 g
Carbohydrates 6.51 g
- Sugars 3.23 g
  - Monosaccharides 2.26 g
  - Disaccharides 0.97 g
- Starch 2.02 g
  - Amylose 0.51 g
  - Amylopectin 1.52 g
  - Digestible Starch 1.72 g
  - Resistant Starch 0.2 g
- Fibre 2.51 g
  - Soluble Fibre 0.88 g
  - Insoluble Fibre 1.63 g
Protein 2.1 g
- Plant Protein 2 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.05 g
- Polyunsaturated Fat 0.15 g
  - Omega-3 0.02 g
  - Omega-6 0.08 g
Vitamins 102 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.05 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.5 mg
- Vitamin B5 — Pantothenic Acid 0.35 mg
- Vitamin B6 0.18 mg
- Vitamin B7 — Biotin 1.7 µg
- Vitamin B9 — Folate 34.5 µg
- Vitamin C 16 mg
- Vitamin E 0.45 mg
- Vitamin K 28 µg
Minerals 348 mg
- Major Minerals 342 mg
  - Calcium 31 mg
  - Sodium 19.7 mg
  - Potassium 291 mg
- Trace Minerals 6 mg
  - Iron 0.6 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 16 · vitamin-a: 20 · vitamin-b1-thiamine: 0.05 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.5 · vitamin-b5-pantothenic-acid: 0.35 · vitamin-b6: 0.18 · vitamin-b7-biotin: 1.7 · vitamin-b9-folate: 34.5 · vitamin-e: 0.45 · vitamin-k: 28 ·

Minerals

Sodium: 19.74 · Potassium: 291 · Calcium: 31 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Pattypan Squash.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

3000 BCE

Pattypan Squash was used as a vegetable food in regional diets long before industrial packing and global year-round supply.

1800

Trade, migration, and selection spread distinctive Pattypan Squash types and preparations into new climates and cuisines.

1950

Modern production, storage, and transport made Pattypan Squash a regular purchase far from where it is grown or raised.

2000

Cooks now treat Pattypan Squash as both staple and specialty, with more attention to provenance, variety, and form.