Many people have never heard of patty pan squash until they see it at a farmer’s market or until they are trying the low FODMAP diet for IBS. 

Patty pan squash is an overlooked vegetable that’s worth trying.

Here are answers to 10 of the most common questions I’ve heard or received about patty pan squash:

1) What is patty pan squash?

It’s a type of summer squash that looks far different from the types you see in grocery stores.  It’s about the size of your fist and is scalloped shaped.  Children sometimes call it a “flying saucer squash,” and I admit I still think of it by that term!

These squashes come in a range of colors, and that’s where some of the confusion sometimes comes in.

2) Is it always called a “patty pan” squash?

This squash is known by different names that vary depending on where you live and the variety.  In England, it’s apt to be called a cymling squash, custard squash, or custard marrow.  In the United States, besides patty pan, it’s known as scalloped squash, scallopini, button squash, or tulip squash.

These squashes can also be known by their variety name. These names are often related to the color of the squash.  Often they are bright yellow, but they also can be white, light green, or a combination of yellow and green.  Well-known varieties include Benning’s Green Tint, Sunburst, and Yellow Scallop.

3) What does it taste like?  What’s the texture like?

The taste is very mild and very similar to summer squash or zucchini.  It can be used with a variety of herbs, spices, and sauces.

Depending on how you cut it and cook it, the texture is less “soggy” than summer squash can be.  It’s still soft but a bit firmer than other varieties of summer squash or zucchini.

4) Can you eat the skin of a patty pan squash?

Yes, you can eat the skin just like you eat the skin of zucchini or other summer squash.  There’s no need to peel it. Simply wash, cut, and use it!

5) How do you cook it?

A wonderful thing about this squash is there are so many ways you can prepare it.

Steam in on the stove or in the microwave.  Slice or dice it and sautee it or grill it.  Cut it into chunks or “steaks” and roast it.  Grill slices or chunks.  Shred it and use it in veggie burgers, chili, soups, or pasta sauces.

Hollow out the center, stuff it, and bake it.  Slice it thin or dice it and use it raw in salads.  Some people air fry patty pan squash, but I haven’t tried that yet.

Any way you cook or use summer squash or zucchini will work well with this squash!

6) Is this a good vegetable to eat if you have diabetes?

Yes, patty pan squash is a good vegetable to eat if you have diabetes or are trying to lose weight or avoid gaining weight.  As a non-starchy vegetable, one cup of sliced patty pan squash before cooking has only 18 calories, 4 g of carbohydrates, and just over 1 gram of protein and fiber.

Using it in a meal is a great way to “bulk up” a meal and still make it low calorie and “low-carb.”

7) Can you eat it if you have IBS or follow the low FODMAP diet?

One of the reasons why I’m sharing information about this summer squash is as a registered dietitian nutritionist who helps people with gut health issues such as irritable bowel syndrome (IBS), I frequently recommend this squash to my clients who are suffering from bloating, gas, and diarrhea that frequently make life unpleasant for people with IBS.

Unlike zucchini or the common forms of summer squash, patty pan squash has no FODMAPs, according to testing by Monash University.  You can eat as much of it as you want as often as you want, even if you have IBS.  This is great news if you are trying to eat a balanced diet while in the elimination phase or challenge phase of the FODMAP diet. (Read more about these phases in “What is the FODMAP diet?” by clicking here.)

8) Do you need to remove the seeds in a patty pan squash?

No, there is no need to remove the seeds in patty pan squash if you’ve bought it at a farm stand or farm market.  If you’re growing patty pan squash and you’ve picked it at the correct stage, you can eat the seeds.

9) It’s an odd shape. How do you cut it?

How you cut the squash depends on what you are going to do with it.  Start by cutting off the stem end and the bottom end.  If you are are going to stuff it, cut out the middle of the squash with a pairing knife.

For other cooking methods, I usually recommend placing the stem side facing up and cutting it in half from the top down. This will give you a flat side to place on the cutting board and make kitchen accidents less likely.  If you’re going to steam it, cut it into slices.  If you’re going to grill it or roast it, cut the half into two or three chunks.

10) How do you flavor patty pan squash?

There are so many ways to flavor patty pan squash that I could write a book!  Since that’s not going to happen at the moment, instantly download the free guide “How To Make 15 Vegetables Taste Better” and follow the recommendations for summer squash.

Then get more personalized help with ways to eat to benefit your health and gut health by booking your free discovery call with me. We can talk about what you want to accomplish and see if working with me would be helpful to you.