Enjoy Cooking Patty Pan Squash
“Awww, how sweet” is the reaction of some people after being introduced to Patty Pan Squash. Well as fried pumpkin, they are part of the gourd family, but the smallest of the lot, measuring as little as one inch in diameter.
Patty pans are green when young, but the white shadow on the end of the term. The shape was that a flying saucer compared. You can find them in stores and farmers markets in the summer, early fall. Select the smallest available if you want the best flavor and texture. If you handle it properly, you can store in the refrigerator up to 6 days.
Patty Pan Squash is an excellent source of vitamins A and C and folate. A cup of this pumpkin under 30 calories.
You no longer Patty Pan Squash Casserole do. Keep it simple. Cake baking pans, wash in a steamer over boiling water and steam 4-6 minutes or until cooked through (test with fork).
As an alternative to steam, roast squash pie you can try in the oven. It is almost as easy. Get Patty cut more than one pound pot, remove skin and cut each squash in half or quarters. Mix a few teaspoons of olive oil and salt. Put the pieces of the cake pan on a baking sheet and roast on the top rack of a preheated oven (420 degrees) until soft enough to use a fork, which will be approximately 10 to 15 minutes.
Patty pan squash is also excellent for baking. Cut three or four medium-sized pumpkin in diameter, in a pan on the stove, one tablespoon butter and cook until browned on one side to have disks. Turn and continue frying until golden brown the second side. If desired, cake baked mussels cooked noodles.
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