Fall is marching down upon us, and that means squash! Squash has always been a strange pantry addition, coming in all sorts of shapes and colors. I found this round, white flying saucer in our box and wondered, "What makes this squash special?"
Well first off, you can eat the rind! This squash is flexible and forgiving to cook, but if you want to get the rind edible you really ought to bake it thoroughly and make sure you use a smaller squash so that it retains some of the sweetness. Larger squashes are more filling and hearty, but the sweetness and moisture tends to be sharpest when they are fresh and not quite done growing to full on the vine. As you can see, the pan-cooked version left the rinds pretty tough which made them a messy fingerfood!
I sliced the squash into eighths and used some carrot-top pesto as the grease: Squashes tend to have mild flavor and a stringy texture, so a rich and aromatic oil does them a lot of good in a pan. Once scraped out of the rind, they are a bit like pasta noodles in texture. We topped them with more pesto and sprinkle-spices like salt and pepper but you can use any grilltop spice to turn a squash into an interesting side dish—or main!
This squash is high in A, B complex, and C vitamins, in addition to being often recommended for those with heart trouble because of the extremely low sodium levels—but don't worry about your calories: Pattypan squash has less than 20 calories in 100 grams of squash. I think the next one I get, I will try to turn into a dessert piece so it can be a guilt-free surprise!
Do you have a favorite type of squash, or a special attachment to pumpkins?
Tell me your squash story in the comments below!