A summer squash

With a high water content like all other vegetables in the gourd family, pattypan squash is distinguished from winter squash by its season: summer! However, it has something in common with winter squash, too: its high provitamin A, or beta-carotene, content. This vitamin favors iron metabolism, tissue health, night vision, immunity, and growth.

Pattypan squash is also:

  • a source of potassium (for the nervous system, muscular function, and blood pressure)


It also contains:

  • vitamin C
  • vitamin B9.
  • manganese
  • antioxidants (lutein and zeaxanthin)

When is the right
time to eat it?


Unlike winter squash and red kuri squash, but similar to zucchini, pattypan is a summer squash (in season from July to September).

  • January
  • February
  • March
  • April
  • May
  • June
  • July
  • August
  • September
  • October
  • November
  • December

Vegetable patch
or urban balcony?

Pattypan squash is an annual that grows well in full sun, in rich, deep soil rich in humus.

To learn everything you need to know about growing pattypan squash, read the page on growing advice.

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.

Tips and

How to prepare pattypan squash

No need to peel this squash! Cook it with its skin on, like most squashes.

Pattypan squash can be cooked whole, then stuffed with its own insides mixed with fresh cheese or ground meat, herbs, and shallots. It can also be thinly sliced or cut into cubes.

Cooking times:

  • 30 minutes: in boiling water
  • 15 minutes: in a pressure cooker
  • 40 minutes: in the oven

Pattypan squash goes well with…

Raw: Young pattypan squash can be eaten raw, cut into thin strips and added to a salad.

Cooked: It can be eaten au gratin, with béchamel sauce and grated cheese. As with most squashes, you can use pattypan squash to make tarts and savory cakes, or you can eat it with quiche, risotto, cheese, mussels, and more.

Anti-waste tip: 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.

Can everyone
eat it?


Young children

Starting at age 6 months, children can eat pattypan squash in soup or puree form, or stewed in a sweet sauce.

And everyone else

Everyone likes pattypan squash for its sweet flavor, similar to that of artichokes, and its melt-in-the-mouth texture.

See plenty of other tips for encouraging children to eat vegetables

Where does it come from?
Origins and varieties

Origins: The French name for the pattypan squash, pâtisson, comes from a cake baked in a scallop-edged mold. Like other members of the Cucurbitaceae family, pattypan squash is native to Central America.

Varieties: Pattypan squash belongs to the Cucurbitaceae family. However, contrary to appearances, it does not belong to the same variety as winter squash but to that of zucchini (Cucurbita pepo L.). It can be white, yellow, orange, or green, or even both white and green or green and yellow, and it varies in size and weight from a miniature version (around 10 inches in diameter) to a giant version (weighing up to around 5.5 pounds).

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