Pattypan squash are available at the Grove Farmers' Market this Saturday, July 8. Here are a few recipes to try with the UFO-shaped vegetable. 

Pattypan Squash Pancakes


2 T. chicken stock

2 eggs, slightly beaten

1 C. baking mix (such as Bisquick)

4 pattypan squash, grated

1/4 C. diced onion

1/4 C. grated Parmesan cheese

1 tsp. minced garlic

1/2 C. vegetable oil, or as needed


Stir chicken stock and eggs together in a bowl. Whisk baking mix into egg mixture until wet. Stir squash, onion, Parmesan cheese, and garlic into baking mix-egg mixture until batter is evenly mixed. Set aside for 5 minutes.

Heat oil in a large skillet to 350 degrees F (175 degrees C).

Spoon batter, 1/4 cup per pancake, into the hot oil; cook until pancakes are golden brown, 2 to 3 minutes per side. Transfer pancakes to a brown paper bag-lined surface to drain.

Stuffed Pattypan Squash


6 pattypan squash, stem and blossom removed

6 slices bacon

1/2 C. diced onion

1 1/2  C. soft bread crumbs

1/4 C. freshly grated Parmesan cheese

salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C).

Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Sauté onion in bacon drippings. Chop the reserved squash pieces, and sauté them with the onion for one minute.

Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.

Bake for 15 minutes in the preheated oven or until squash are heated through.

Grilled Pattypan Squash with Hot Chorizo Vinaigrette


8 patty pan squash, trimmed, cut in half along scalloped edge

Kosher salt, to taste

1 T. olive oil

6 oz. fresh, raw chorizo sausage

1/4 C. extra-virgin olive oil

1/3 C. sherry vinegar

1 T. chopped fresh mint, plus more for garnish


Place squash cut side up on a paper towel-lined baking sheet. Generously sprinkle with kosher salt. Let sit 15 minutes to extract some moisture from the squash.

Heat a heavy skillet over medium heat; add olive oil and ground chorizo. Cook until chorizo is very well browned, 6 to 8 minutes, breaking up the meat into fine pieces with a wooden spoon as it cooks. Remove from heat. Leave about 2 tablespoons of rendered fat in the pan; remove the rest. Stir olive oil, vinegar, and freshly sliced mint into the chorizo mixture.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Blot off moisture from squash with a paper towel.

Grill squash rounds, turning them often, until tender and nicely charred, about 3 minutes total per side. Transfer to serving dish. Top with warm chorizo vinaigrette. Garnish with more chopped mint.

Cream Cheese Basil Pattypan Squash


3 pattypan squash, cubed

1 clove garlic, minced

1 (8 oz.) package cream cheese, cubed

1 T. dried basil leaves

salt to taste


In a glass serving dish, combine the squash pieces and garlic. Season with salt, cover with plastic wrap, and microwave for 5 to 8 minutes on high, or until tender. Stir after every 3 to 4 minutes.

Sprinkle the cream cheese over the top, and return to the microwave, uncovered for about 1 minute, or until the cheese is melted. Stir until the cheese is smooth and blended into the squash. Let set for a minute or two before serving.

Skillet Pattypan Squash


4 slices bacon, cut into small pieces

1 onion, chopped

2 pounds pattypan squash, sliced diagonally 1/2 inch thick

salt and ground black pepper to taste


Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat.

Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.

Anne’s Calabacitas


1 T. olive oil

1/2 onion, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 (8 oz.) can chopped green chiles (such as Ortega)

1 zucchini, diced

1 yellow squash, diced

1 pattypan squash, diced

1 1/2 C. white corn

1 large tomato, chopped and drained (optional)

salt and ground black pepper to taste

1 pinch dried oregano

1 (15 oz.) can pinto beans, rinsed and drained (optional)

1 C. chopped spinach (optional)

1 C. minced fresh cilantro

1 C. grated cheddar cheese

2/3 C. crumbled cotija cheese

1/2 C. sour cream


Heat olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, and yellow bell pepper until onion is translucent and golden brown, 10 to 15 minutes. Add green chiles, zucchini, yellow squash, and pattypan squash; cook and stir until softened, 5 to 10 minutes.

Stir corn and tomato into squash mixture and simmer until liquid is reduced, about 5 minutes; season with salt, pepper, and oregano. Mix pinto beans and spinach into squash mixture and simmer until heated through, about 5 minutes. Stir cilantro, Cheddar cheese, cotija cheese, and sour cream into squash mixture.

Sautéed Patty Pan Squash


1 T. olive oil

1 T. butter

1/2 sweet yellow onion (Such as Vidalia), thinly sliced

4 pattypan squash, sliced to ½-inch-thick pieces

3 cloves garlic, crushed, or more to taste

1 dash lemon pepper

1 1/2 C. packed fresh spinach (optional)

1/4 C. chopped fresh parsley

1 T. chopped fresh basil

1/2 lemon, juiced

1 1/2 tsp. grated Parmesan cheese

salt and ground black pepper to taste


Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Sauté onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.

Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.


The Grove Farmers' Market is operated by members of the Grove Area Merchants Association. For more information, or to participate, persons interested may call 918-786-6600 or visit