Grilled PattyPan Squash (Pâtisson Grillés)

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Pattypan squash is one of the ancient, oft-forgotten vegetables that fortunately is making a comeback in market stalls and garden plots.

You’ve probably seen them popping up this summer in the farmer’s market or maybe in you local supermarket. And you more than likely passed on them because your have no idea what to do with them.


The pattypan is a variety of summer squash (Cucurbita pepo) notable for its small size, round, slightly flat shallow shape, and scalloped edges They kind of remind you of a small toy spinning top. They are also known as a button squash or scallop squash in the United States. Meanwhile in France, the are known as pâtisson, where the word is derived from a Provençal word for a cake made in a scalloped mould.  However, contrary to appearances, it does not belong to the same variety as winter squash but to that of zucchini . They can be white, yellow, orange, or green, or even variegated in being both white and green or green and yellow. Pattypans have a texture similar to zucchini. And like zucchini they are best when they are picked very young and no longer than 3 to 4 inches in diameter. They are very firm in texture and have a crisp peppery flavor.

Pattypan is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat. It is often sliced, baked, or coated and fried until golden brown, or simply boiled.

Here, I adapted a classic French recipe where you can roast and grill them and serve them with a beautiful lemony garlic sauce.

Serves 4

Ingredients:

For the Sauce:
2 cloves garlic, minced
1 teaspoon lemon zest
1/4 cup extra virgin olive oil
Salt, to taste

For the Squash:
2 pounds medium/large pittypan squash
2 pounds large pattypan squash
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste

1/4 tablespoon chopped fresh parsley

Directions:
To make the sauce, heat a cast-iron skillet over low heat. Add the olive oil. Add the garlic and fry until lightly golden brown. Stir in the lemon zest and the salt. Remove from heat. Pour the sauce into a pyrex measuring cup and set aside. Using paper towels, wipe the skill clean.

For the Squash:
Using the same cast-iron skillet, heat over high heat. Preheat the oven to 450 degrees. Line a sheet pan with parchment.

Alternately, prepare a hot outdoor grill.

Slice the squash 3/4 inch thick and toss in a large bowl with the olive oil and salt and pepper to taste. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan. Place in the oven and roast for 5 minutes. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through. Remove from the heat.

If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip and grill marks are visible.

To serve, transfer the squash slices to a platter. Drizzle with the lemon garlic sauce and granish with fresh chopped parsley if desired. Serve hot or warm.

 

 

Notes on Choosing and Storing Pattypan Squash:
Choose your pattypan squash well:

Pattypan squash should be smooth and very firm, and the skin should not have spots.
Smaller pattypan squashes are better than bigger ones, as their flesh is tenderer.
Larger pattypan squashes are great for making stuffed squash.

Properly store your pattypan squash:

In the refrigerator: Store for two to three days in the vegetable drawer, as it will last less long than squashes that are in season in winter (winter squash, red kuri squash, butternut squash, etc.).

In the freezer: Blanch pattypan squash before freezing.

 

Zero Waste Tips:
Don’t throw away the patty pan squash seeds. Roast them in a pan or in the oven with salt or spices. They are delicious as a snack or in a salad.

Leftover squash is also great in salads or chopped up and thrown into frittatas or grain salads, so cook more than you need and enjoy using up the extras.

 

Source:

Pattypan Squash. (2020). Louis Bonduelle Foundation. Date Accessed: August 14, 2021. https://www.fondation-louisbonduelle.org/en/vegetable/pattypan-squash/.

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All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

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Do you love culinary history like I do?

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HELLO, LOYAL FOLLOWERS!


It has been a minute since I posted a recipe……..

But good news! I have been hard at work getting my new book ready.


I present to you all, “A CULINARY HISTORY OF THE CHESAPEAKE: Four Centuries of Food and Recipes“.



What is the book about?
The four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. European colonists and Africans both enslaved and free were influenced by indigenous ingredients and Native American cooking and created uniquely New World foods. The nineteenth century saw the development of industries based on the bounty of the Bay and the rising popularity of oysters, blue crab and turtle soup throughout the greater Mid-Atlantic. Waves of immigrants brought their own cuisines to the mix, and colcannon, brisket, sauerkraut and fish peppers are now found on Chesapeake tables. Local author, scientist and blogger Tangie Holifield weaves together the unique food traditions of the Bay, telling the stories of each culture that has contributed to its bounty.



The book is now available for pre-order at www.amazon.com.

Get your copy today!

Blue Cheese-Buttered Sirloin with Haricots Verts and Roasted Fingerling Potatoes

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Who wouldn’t want a juicy steak topped with butter… a blue cheese compound butter no less! Compound butters are flavorful dish enhancers made from mixing different ingredients into a butter base. Blue cheese lends its deliciously distinctive aroma and flavor to this compound butter, and green onion punches it up another notch. Tip: Line ’em up! The best way to remove the ends of green beans is to line them up evenly, then remove them with one cut.

Adapted From
Chef Justin Paruszkiewicz
Home Chef
March 2021

Serves 2

Ingredients
5 teaspoons olive oil, divided
Salt, to taste
Ground black pepper, to taste
1 pound fingerling potatoes
2- 3 tablespoons Blue Cheese Crumbles
1-2 tablespoons unsalted butter, softened
2 scallions, thinly sliced
2 garlic  cloves, minced
Two Sirloin Steaks, 6 ounces each
1/2 pound green beans, ends trimmed
1/4 cup water

Directions:
Preheat the over to 400°F.

Line a baking sheet with parchment paper. Set aside.

Halve potatoes lengthwise. Place potatoes on prepared baking sheet and toss with olive oil, about 1/2 teaspoon salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer and roast in hot oven until golden brown and fork-tender, 18-20 minutes. While potatoes roast, make blue cheese butter.

In a mixing bowl, combine softened butter, blue cheese (to taste), half the garlic (use less if desired; reserve remaining for green beans), half the scallions (reserve remaining for garnish), and a pinch of pepper. Form mixture into two equally-sized mounds and place on a plate. Refrigerate until ready to use.

Pat steaks dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick skillet over medium heat and add 1 teaspoons olive oil. Add steaks to hot pan and cook until steaks are browned and reach a minimum internal temperature of 145 °F, 5-7 minutes per side. Remove steaks to a plate and tent with foil. Rest at least 5 minutes. Wipe pan clean and reserve.

Return skillet used to cook steaks to medium-high heat and add 2 teaspoons olive oil. Add remaining garlic to hot skillet and cook until fragrant, 30-45 seconds. Add green beans and water. Cover, and stir occasionally until beans are bright green and water has mostly evaporated, 6-8 minutes. If green beans need more time, add 2 tablespoons water and stir occasionally, 1-3 minutes. Remove from burner and season with salt and pepper to taste

To serve, place the steak on the plate, topping steaks with blue cheese butter. Garnish dish with remaining green onions. Add green beans and fingerling potatoes on the side.

Bon appétit!

Hello Friends!

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you!