Vegetable
Scallop Squash
S tier
Scallop squash is the descriptive market name for pattypans—emphasising the pie-crust edge on flattened fruits. Flesh is creamy-white to pale when cooked, mild and slightly sweet. White scallops are the traditional heirloom look. Cook whole babies or slice larger ones into wedges that keep the scallop outline. Interchangeable with pattypan on menus. The shape-focused alias.
Track this ingredient
Unit
Characteristics
Preparations
Butter SauteCreamy Mash YoungSteamWedge RoastWhole Baby Cook
Traits
Classic ShapeFlattened FruitMildMild Creamy FleshPie Crust EdgeScalloped EdgeSummer SquashTraditional White Types
History
US
American seed lists used scallop squash for flattened edge types.
US
White scallop became a common garden summer squash.
Scallop and pattypan names alternated in catalogues.
Scallop squash labeling persisted beside pattypan branding.