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Pattypan Squash

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What is it?

A small, round summer squash with scalloped edges.

Don’t have it?

Substitute yellow summer squash, zucchini, or crookneck squash

How to choose:

Whether you’re choosing from the garden or the produce counter, pick small, firm squash, with a tight feel to them. Smaller squash are more tender because the skin is still thin and the seeds are unformed; they also contain less water than older squash.

How to prep:

There is no need to peel tender-skinned summer squash. Besides contributing color and nutrients, the skin helps the vegetable hold together better when cooked. Just give the squash a gentle scrub under the faucet before slicing or dicing.

Try sliced pattypans steamed and drizzled with a fruity, peppery olive oil, seasoned with salt and pepper, or tossed into a stir-fry. When sautéing any summer squash, use very high heat—due to its high water content, it will steam over lower heat.


How to store:

Refrigerate summer squash in the crisper drawer for up to a week.


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