Pattypan squash: the plate-shaped wonder we still don’t know enough about
At first glance, the pattypan squash looks like a UFO landed at the grocery store – but don’t let its unique appearance scare you off! This shapely, flat pumpkin is a real kitchen treasure that’s not only super healthy, but also surprisingly versatile. Let’s take a closer look!
Pattypan squash belongs to the gourd family, Latin name Cucurbita pepo var. patissoniana . In Hungary, it is best known as “tányértök”, but you may have heard it referred to as csillagtök. It originated in Central and South America, but spread to Europe as early as the 1700s. Since then, it has been slowly making its way into kitchens, especially during the summer season, when it is a hit for its freshness and versatility.
Its importance in the kitchen – 3/5
In Hungarian and European cuisines, pattypan squashes are not a staple vegetable, so they score a 3. But this is not because of its quality, but rather because of its obscurity. But it is capable of much more than many people think: stir-fried, grilled, stuffed or prepared as a main course, it can be a real seasonal speciality on the table.
Edible parts of the plant
The main edible part of the pattypan squash is the fruit, which is the “plate” vegetable itself. It is important to eat it when it is tender, not yet woody and not too ripe. The skin is soft when young but hardens later and requires peeling. It is safe to eat the seeds when they are not fully ripe – but if they are woody, it is a good idea to remove them.
The leaves, stems and flowers of the plant are not poisonous, but they are not typically eaten. Interestingly, its flowers can be prepared in a similar way to courgette flowers – for example, stuffed or baked – although they are rarely seen in the market.
Health benefits and nutritional content
Pattypan squash is extremely low in calories, making it a dieter’s best friend. It contains a lot of water and is also rich:
- Vitamin C – supports the immune system, helps skin health;
- B vitamins – improve metabolism and nervous system function;
- Potassium – helps heart and muscle function;
- In fibre – supports digestion and feelings of satiety.
Traditional medicine also attributes a diuretic effect to it, so it may be recommended for mild urinary complaints.
Growing points of interest
Pattypan squash is typically grown outdoors and is a very heat-hungry crop. Its season runs from May to September, but the best tasting specimens are found on the market between June and August. It is also grown in Hungary, mainly on small farms. Imports are typically from Spain and Italy, especially at the beginning or end of the season.
How to choose a good quality pattypan squash?
- The colour should be bright – light green, white or yellow varieties can all be excellent if they are free of stains or bumps.
- It should be firm to the touch, hard, but not too woody!
- The smaller, the more tender – 10-12 centimetre diameter pieces are the tastiest.
How to store it at home?
It will keep for a few days in a cool, dry place, but if you refrigerate it, it will stay fresh for up to a week. Don’t wrap tightly in cling film as it can shrink – keep it in a loose paper bag or open plastic box. Once cut up, be sure to eat it within 1-2 days or freeze it!
How it is used worldwide
- In France, it is grilled and put in ratatouille.
- In Italy they are baked with a ricotta filling.
- In Poland it is pickled like cucumbers.
- In the USA, it is increasingly popular as a BBQ side dish on the grill.
Emblematic recipe: fried bacon
One of its best known and most popular uses in Hungary is in the classic fried pattypan squashes. All you need is:
- Pattypan squashes (cut into rings)
- salt, flour, egg, breadcrumbs
- oil for frying
Salt the bacon slices, bread them in the classic way and fry them in hot oil until golden brown. Perfect with main courses or as a meatless main course. 😋
Kitchen tips and spice pairings
The neutral taste of pattypan squash makes it a great combination with a wide range of spices. It goes particularly well with it:
- garlic
- basil
- thyme
- oregano
- peppermint
Avoid overpowering, overpowering spices such as cinnamon or curry – they can completely overpower the characterful yet mild flavour of the pattypan squash. It’s also excellent stuffed, baked, grilled or made into a main course – it just takes a little creativity!
Try pattypan squash this summer! You’ll be surprised how versatile and delicious this shapely little vegetable can be. 🥰