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Pattypan squash (scallop squash) Nutrition facts and Health benefits

Pattypan squash (scallop squash) Nutrition facts and Health benefits

Selection and storage

Summer squash, including pattypan, begins arriving in the markets from May until the end of September. In the markets, buy fresh, small to medium, bright young fruits. Avoid, very large, hard-skinned, and overmature ones as they are unappetizing. Also, avoid those with cuts, spots, bruised, etc.

At home, store fresh squash as you do for other summer squash like zucchini, inside a plastic bag and place inside the vegetable compartment in the refrigerator, set at appropriate relative humidity. They can be stored fresh for up to 2-3 days.

Preparation and serving methods

Pattypan squash is used in a variety of recipes like stuffed, grilled, roasted, etc. At home, wash fruits in cold water to remove any surface sand. Trim the stem end. Tender pattypan can be used with intact skin.
Cut the fruit into small cubes/wedges as you may desire to use them in cooking.

As in zucchini blossoms, scallopini flowers are also edible delicacies. In general, male blossoms picked up; allowing female flowers to continue to grow into fruits. To prepare, open up flowers and carefully inspect for
insects. Pull off any calyces attached firmly at the base.

Here are some serving tips:

  • Tender scallopini slices can be added to salads.

  • Pattypan squash blossoms dipped in batter and fried in oil and enjoyed as delicious fritters.

  • As in pumpkin, pattypan can be employed in pies, cakes, custards, etc.

  • Its whole fruit can be stuffed with peas, corn, cheese, mushrooms, and herbs and baked.

Safety profile

Pattypan squash rarely causes any allergic reactions. (Medical disclaimer).

Also read ≻≻-

≻≻- Acorn squash nutrition facts.

≻≻- Spaghetti squash nutrition facts.

≻≻- Crookneck squash nutrition facts.

≻≻-Back to Vegetables from Pattypan Squash. Visit here for an impressive list of vegetables with complete illustrations of their nutrition facts and
health benefits.

≻≻-Back to Home page.

Further reading:

  1. USDA National Nutrient Database.

  2. Stanford School of Medicine Cancer information Page- Nutrition to Reduce Cancer Risk.

  3. University of california cooperative extension (PDF).