8" Patty Pans

[Dottie]

Someone clearing their plot was going to compost their over grown patty pans, but I decided to bring them home and cook them.

Has anyone cooked and eaten patty pan when they are so large? Or are they only fit for the compost bin?

[binley100]

Can't see as it would be any different from cooking overgrown courgettes........try slicing the tops off digging the seeds out and stuffing them .....

[Dottie]

When checking the web, some folk say if left to grow large they are just full of seeds and not much flesh. I will be trying them baked in the oven, but it would be good to know if anyone has tried it before.

[smallblueplanet]

They will store once the skins harden, but not for as long as winter squash. We've got a load in the garage along with our onion squashes. Don't think they're more full of seeds than other squash. There's a thread started by 2-sheds (I think) on patty pans on the veggie board that talks of this very thing. We prefer to grow them big and use them as you would use winter squashes - just like a winter squash some summer squash/patty pans are tastier than others. My favourite is the yellow crooknecks.

[Dottie]

The skins are nice and hard and I would prefer not to have to use them all straight away, but as they were summer squash I feared they wouldn't store. So thanks for the feedback, as it means I can use them as I need them, rather than cooking now for fear of them rotting.

[Nicos]

I've got a couple left...one is about 10"!!!

I cut mine in half like 2 plates and scoop out the seeds so they look like white upended mushrooms. Then microwave them till soft.
Then pile up whatever filling I've made ontop- then into the oven with cheese or breadcrumbs just to crispen off.
(mind though- they do get a bit wibbly wobbly- so you'll need a fish slice or something)

Mine have hard skins - and nope, most certainly not very hollow- just a shallow area perfect for filling with something yummy!!!

Actually- I wasjust wondering about supper tonight....guess what i fancy doing now???

[Dottie]

Just putting them like large flat mushroom in the mircowave sounds like an excellent idea, then I can just scoop out the cooked squash for using in other dishes or fill as you suggested. Thanks.

It seems some folk are ready to throw produce away, just because they are not exactly the size they say on the packet. I love squash and marrows in a range of dishes, so I was happy to take home any offered. If things are not as tasty as one would hope, then adding them to a curry is always a good way of getting 1 of your 5 a day.

[Nicos]

You're right it is silly- and such a waste just to chuck stuff.

Got my rice cooking in the stock I made from the tips of my goose wings we dispatched earlier on in the week..it's smelling sweet and yummy!!
peppers, chillies ,red and white onions and tomato pesto- all home produced- just paying for the rice and mushrooms...YUM!!!! ( thanks for this thread- I'm really looking forward to my supper!)

[Headfry]

This is what we do....but if really huge - scoop out the watery seeds and dont eat the skins!!!

Stuffed Patty Pan Squash

Patty Pan Squash (1 each if about 4”across)

8 rashers smoked back bacon cut into smallish pieces
Soft white bread crumbs (about 2-3 slices)
1 med or large onion – diced
A large tea cup full of grated Parmesan cheese
Good grinding of black pepper

Preheat oven to 350 (175c)

Bring an inch of water to the boil in a sauce pan add squash cover and cook for about 10 mins

I put the huge ones into a baking tin or similar and cook in the oven for about 30-40 mins. Until flesh is soft but not falling apart (use knife to test)

Drain, slice top off, scoop out seeds (discard) scoop out flesh chop and save. Don’t cut to close to the skin, leave about 1cm (if you can) all the way round.

In large’ish saucepan, fry bacon (remove from pan) saute onion, add to this the reserved chopped squash flesh and cook for couple of minutes.

Take pan off heat and stir in breadcrumbs, bacon and Parmesan. Add pepper to taste.

Stuff squash to over flowing place in baking dish and cover loosely with foil.

Bake in oven for 15 mins – a longer if squash are HUGE!!!!

Yum yum yum! A lovely autumn supper.

The above is only vague as amount and timings depend on the size of the squash.

***Adjust stuffing quantity to really fill the squash!***