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Pattypan squash (or 'patty pan') is a varietal group of summer squash (Cucurbita pepo) notable for its round and shallow shape, and scalloped edges, somewhat resembling a flying saucer. The name "pattypan" derives from "a pan for baking a patty".
Cooking with squash is easy to do, especially in pastas, soups, and more. Look for these different types of winter and summer squash varieties.
In a 100-gram reference serving, raw squash supplies 69 kilojoules (16 kcal) of food energy and is rich in vitamin C (20% of the Daily Value, DV), moderate in vitamin B6 and riboflavin (12–17% DV), but otherwise devoid of appreciable nutrient content (table), although the nutrient content of different Curcubita species may vary somewhat.
Connecticut field pumpkins Green button (pattypan) squash Yellow zucchini Cooked spaghetti squash C. pepo var. styriaca. Acorn squash; Ampullaris; Aurantia; Baby Boo; Big Max pumpkin ...
Add peeled and cubed squash and cook for about 5 minutes (for a small cubes) or until fork tender. Strain and use as directed in your recipe. Steam.
Squash is one of the most versatile ingredients out there. With over 100 varieties of squash—from delicata squash to spaghetti squash to acorn squash—there is no shortage of fantastic recipes ...
Fresh squash is cut into spiral strips, folded into hanks and hung up to dry for winter use. The blossoms are cooked in grease [clarification needed] and used as a delicacy in combination with other foods. Fresh squash, either whole or in pieces, is roasted in ashes and used for food.
Summer squash are squashes that are harvested when immature, while the rind is still tender and edible. Most summer squashes are varieties of Cucurbita pepo , [ 4 ] though some are C. moschata . Most summer squash have a bushy growth habit, unlike the rambling vines of many winter squashes . [ 4 ]