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Baby Green patty pan squash is saucer shaped, almost resembling a toy top with scalloped edges. Its coloring is bright to dark green with faint lime green stripes and a green tipped stem at its blossom end. Its flesh is crisp and creamy white colored with a moist seed cavity. Its flavors are mild and somewhat grassy with a sweet finish. Younger summer squash is chosen over mature squash as their seeds are barely developed and the flesh has a higher moisture content while mature squash's skin becomes drier and thicker and its flavor can decline, even become bitter. In addition to the fruit of the plant, the leaves and the flower blossoms are also edible.
Baby Green patty pan squash can be used raw or cooked in a variety of preparations. They can be steamed, roasted, sauteed, grilled, braised, and baked. Their thin skin need not be removed as it is delicate enough to consume but be sure to remove its rough stem. Baby Green patty pan squash can be utilized whole, sliced or hollowed, and stuffed. It can also be pureed and added to soups, sauces, and curries. It can be used interchangeably in many recipes that call for zucchini.
To store properly, keep the squash dry and unwashed. Then place in a perforated plastic bag or plastic/paper bag with one end of the bag open, and keep in the crisper drawer in your fridge. Ideal storage temperature is between 45-50 degrees, so if you have a way to store in this temp, go for it.
