An alien has landed on my plate and Little Clanger is wondering what to do with it

PattyPan (2)

An alien has landed on my plate, what now?

I’ve managed to grow Pattypan Squash for the first time – hurrah!

The plant is massive and seems to be on a takeover – hmmmmm!

It’s produced a beautiful squash – cheers all round!

I haven’t a clue what to do with it ……….

And this is where you come in – my blogging buddies

It’s about team effort  folks, I’ll grow ’em you suggest what to do with them…. other than make a mock sci-fi film of alien space craft landing on the allotment ……

Clanger and PattyPan

As you can see Little Clanger is wondering what has happened to the Soup Dragon!

So, what are your favourite ways to cook and use Pattypan Squash? Any great recipes or links to tried and tested recipes you could share?  I have to admit I’m more interested to hear about vegetarian dishes, but I’m sure I can re-imagine meaty ones.  And while we are asking questions are they better picked when small or left to grow a little like this one?

I’m also presuming it isn’t the first and last squash that the plant will produce! so I’m sure I could get to try lots of the recipes you suggest.



  • I’ve never heard of Pattypan Squash (and so I have no idea what to do with it!). It looks almost too beautiful to eat.

  • Oh how funny Claire! I am waiting for my pattypan squash plant to produce an offspring or two…but it has not happened yet. As a matter of fact I am hot sure why I planted them in the first place as I also am hot sure how to cook them, but I just liked the way they look!! So I will be following updates on this post to see what suggestions come in to you. I planned to just cut them up, toss with olive oil, salt & pepper and roast them and that is a far as my recipe thinking has gotten. It is just adorable!

  • What a cute squash. I’ve never cooked with them but I look forward to seeing some of the suggestions you get.

  • Little Clanger might be happy to hear that you can make soup with the patty pan squash… add lots of fresh herbs and black pepper. They’re good sliced and cooked gently in butter (lots of black pepper again) too. Hope you enjoy your squash whatever you decide to do with it!

  • Sorry to be so completely useless but i have never even SEEN a patty pan thingy before. what a sweet little something.. love clanger too! c

    • Aren’t the Clangers the best – mine was knitted by a friend as a xmas present, I was at least 30…….
      And the pattypans are new to me too, couldn’t resist some seed shopping in France when there last. That’ll learn me!

  • Next tme: pick a tad earlier: smaller is sweeter 🙂 ! If you are on your own, I would halve top to bottom and use for two or three meals. One a Chinese strirfry for sure: whatever you favourite way is: slice top to bottom pretty finely, but do not overcook! It is fine raw: grate and use your favourite dressing: something with yogurt, chill ietc perhaps? Sure: you can lightly stufff the remainder with whatever appeals: put in the steamer for a few minutes and sprinkle with some toasted sesame seeds!!

      • Brilliant Eha, just brilliant! I will definitely pick when smaller – this one was one of “those that got away” (and I have no idea how they manage t get away!). Stir fry sounds perfect as does the dippy salady thing with yoghurt. Thank you so much.

  • hi claire … well done on your alien! we grow the yellow variety called button squash and eat them when the fruit is quite small, often sliced in a stirfry, sometimes steamed with a little butter, pepper and salt, but we have never made soup from them … in fact we basically treat them like a small zucchini … hope that helps 🙂

    • It certainly does help Christine, thank you. I love summer stir frys – so easy and fresh and simple. And yes I’ll certainly be picking them at the younger-smaller stage in the future 🙂

  • I have never seen a white one before. Dave says patty pans are a waste of space so I don’t grow them. I would make a roasted soup if I had a whole lot of them 🙂

    • Roasting always intensifies the flavour doesn’t it Tandy. I’m not convinced about them yet, I’ll know more when I’ve picked them at the younger stage – oh and the plant itself is HUGE – takes up loads of space so maybe Dave has a point! Hope you have a great week

  • Awesomeness – our first patty pan! 😀
    Sadly I am somewhat boring when it comes to these little fellows (I have only ever had the green and yellow ones) – yours is super special then being white. 😉
    I half them, steam them and throw large quantities of butter at them with a grinding of sea salt and black pepper – put my feet up and devour the lot!
    Can’t wait to see what you make with yours.
    Have a beatuiful weekend.
    😉 Mandy xo

    • large quantities of butter and the word throw make me smile, I can do that !!!
      I didn’t realise they came in so many colours, this was a packet of seeds I picked up in France, and was tempted by the picture and the vague memory of reading about them, no doubt on blogs 🙂
      And thank you for your good wishes, we had a splendid sunny weekend, so I hope the sun comes out for you this week Mandy 🙂

  • Pick them just a bit smaller – the texture is better – and use them in any way you would use zucchini or yellow squash. I used to roast them and stuff them with herbed goat cheese…but I put herbed goat cheese in everything in the summer 😉

    • Love it – herbed cheese in summer Marie, that ticks my boxes too! Thank you and hope all is well at home and you don’t have too many doggy chewed shoes to show !!

  • Grate patty pan and zest a lemon and chop parsley, make a risotto and last five minutes turn off heat throw in prepared ingredients, mix through and cover with tea towel, Serve with butter, parmesan and black pepper, very easy and tasty.

    • Maggie you are a star, I love risotto, a favourite of mine is courgettes, so if I pick these at the smaller stage and grate them as you suggest I’m sure they’d work brilliantly. Thanks again for your suggestion,

  • I dunno, Claire. Maybe pick ’em earlier … much, much earlier … like the blossom stage and, well, break out the cheese and frying oil. Other than that, listen to your more knowledgeable comments. 🙂

    • Priceless. simply priceless! I actually had a look at them today – the plant is a monster, and hides its flowers very well!! I’m just going to have to invite myself over to Chicago, go shopping and get someone I know to cook the flowers for me 🙂

  • Claire that pattypan squash is just crying out for stick-on googly eyes (my youngest likes to customize ‘weird’ vegetables with eyeball stickers). This pasta with confit of zucchini recipe is amazing and I’m sure you could replace the courgette with pattypan squash as the texture/flavour would be pretty similar I’d imagine.

    • You are spot on Saskia, googly eyes are NEEDED! And I obviously need to take a leaf out of your youngest book and go and get me some sticky googly eyes 🙂
      And thanks for the recipe suggestion I’m off for a look …..

  • I have enjoyed them (smaller ones) sliced thinly and baked into a quiche with tomatoes. I love patty pans in the garden because they are so unique. I haven’t grown any in a while. Now I am inspired. Maybe next year.

    • Added to a quiche sounds perfect to ,me, I love a summer quiche packed full of treats from the garden. Thank you so much for the idea!!

    • Hi there, I loved the clangers, a class programme if ever there was!! I’m not sure I actually remember the first show, but I know the Clangers stuck with me 🙂

  • Bit like a tough courgette really. I grew them last year and they were disappointing, totally tasteless. Shame as I adore courgettes and I like the flying saucer shape.

  • I did grate parsnips into a dark chocolate cake last year and it was lovely and moist…what about grated squash in an orange/almond one? One surprising thing I learned from a Jamie Oliver programme was that there is no need to peel squash, especially when roasting….not sure if the Patty Pan would be tender enough though, reading other comments.

    • I’ve made courgette bread before now and it was superb – I’d recommend it, so thanks for your suggestions and the reminder to me as to what I’ve previously cooked 🙂
      and yes to roasting with skins on, saves a load of bother!

  • Hi Claire! You have so many great suggestions for your patty pan squash, I couldn’t add to it. We enjoyed many different varieties of squash, both winter and summer, when we lived in the States and were part of an organic CSA (community supported agriculture). I miss those varieties! My goal is to start growing some more unusual ones (like patty pan!). I love your little alien, too! Absolutely adorable! Dana

    • Hi Dana, the CSA schemes sound superb, I often read blogs where people get their box and then work out what to do with the veggies!
      And I’m sure you could grow some squash where you are, one thing I do know is that the better the summer the better the squash – last year was awful! So here’s to a bright sunny summer for us 🙂

    • I hope then that my winter squash will come good this year, as there is nothing better than photographing them – different lights, colours, textures, shapes, they have it all. I particularly like them when they are not “perfect” with dents and warts and bumps and bangs in them.

  • I really have no clue what to do with your alien . . . Roast it, perhaps? But I do love the color and the pale green stem. It almost looks like a ceramic piece.

    • I hadn’t thought about it looking like a ceramic piece but you are right it does, I looked at the packet yesterday and it’s a French variety – Pattison Croblan. pale white-green. rather unearthly!

  • Late to the party…but just about made it! By the way, I loved the Clangers 🙂 Those voices! I see my mum (Maggie) has given you her risotto recipe), I’d suggest a little tempura session – mix some flour with a pinch of bicarb and some ice cold fizzy water to make a batter and then deep fry and serve with chili sauce 🙂

    • Even better, I hadn’t put two and two together, Maggie Mum as she will now be known as 🙂 And I will definitely be making it her way. I feel a song coming on………
      Loving the idea of tempura, haven’t made those in a million years – extra cold fizzy water is the key (if my memory hasn’t gone completely to pot!)

  • This is so cute, Claire. As I confessed, I’ve been a bit behind so I didn’t completely appreciate the fact that you’ve already named your patty pan squash a resident alien! I have grown them many times through the years and I didn’t previously note how they do look like a little space ship! I must say that I don’t have anything clever to give you. I simply steam them with some light butter or herbs…or nothing at all! I’m not very creative that way, but I think they have such mild, but good taste. I’m going to enjoy looking back through the comments and seeing what others have contributed. I need to stretch my own squash repertoire. I hope you have many little green space ships coming your way. I’m sure you will! 🙂

    • We tried our first one the other night in a stir fry, but I think we over did it with the flavourings, so I think I’ll try a lighter touch next time . Thank you for your recommendation – steaming seems to be popular so I ill definitely give that a go, and sometimes, simple is the best isn’t it Debra, even if it is an alien space ship 🙂

  • Claire, this is one of my favorite summer squash (squashes?) — we have oodles of them in Oklahoma. The skins are tender when they’re smaller — no need to peel. Slice thinly (I cut mine horizontally), saute them them in butter or olive oil, and throw on some Greek seasoning or herbs of choice — or freshly ground pepper & sea salt — Nature doesn’t need much embellishment. 🙂 You can also cook these in the microwave for a minute or two (sliced, buttered, seasoned, loosely covered) for a quick fix. Enjoy your alien invasion!

    • Hi Kim many thanks for the suggestions! Greek seasonings sound perfect – I love Greece 🙂 besides I have a huge amount of oregano growing in the garden so that’s just perfect!

  • These are really versatile so you can bake, roast, grill, saute and just add other things that you love. If I have too many, I roast with garlic and a hot pepper and toss them into the blender to become sauce or soup. They stuff well because of their shape. I can’t recall if you are vegetarian but if not, put crumbled sausage into the stuffing and bake them. Most any recipe that I do with them spices them up quite a lot as they are very mild.

  • Wow, what a response you have got here … loads of idea – I think it’s beautiful to have a decoration. Love your photos of the little alien.

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