In the Southeast United States, yellow crookneck, yellow straight-neck, butternut, acorn, and zucchini are prominently grown squashes. Less frequently seen is one squash that surpasses all other squashes.
At least that is so for some of us. What squash? The tender, delicious, and considerably different scalloped white bush pan patty squash.
Special? Bush Pan Patty Squash?
The bush pan patty squash truly is different. It’s surpassingly tender if picked at the optimal time; almost all of the squash is eaten—none of it gets wasted.
The optimal size is generally about 4-1/2 inches diameter. Cooked at that time, even the skin and seeds can be eaten. In fact, they contribute to the texture of the squash. However, I have eaten them even larger, and they are still great.
The referenced article describes the way to successfully grow bush pan patty squash. It also speaks of different ways the harvested vegetable can be prepared. Yet it leaves out one means of preparation that makes this squash different from most other squashes. Not that the usual preparations aren’t fine. But the method I suggest below highlights the bush pan patty squash’s tender, delicious, different nature.
Preparation
First, take two to four of these white flying-saucer shaped squash and take out only the very center where the stem joins the fruit. Don’t dig the hole through the squash, however. A very small cone shape cut is all that is needed.
Flip the squash over. Remove the tan spot in similar fashion. Flaws on the skin, if any, are selectively removed. If the squash is a little large, the skin and seeds can be hard and may need removal.
Quarter the squash as you would quarter a pie. Place the pieces in a sufficiently large pot with a lid that has a vegetable steamer in the bottom. Cook till tender. Remove the water and put a sufficiently abundant quantity of butter, say one-quarter pound, in the pot. Place the squash atop the butter and add a cup or two of whole milk. Using a low to medium heat, stir and squash the squash so it begins to resemble mashed potatoes.
In The End: A Great Reward!
Serve piping hot with additional butter if desired and with cracked pepper. Salt to taste. Mm-Yummy! No. Mm-Exquisite!
Since writing this article, I found a most excellent video about this lovely squash. I’m sure you will appreciate the fellow’s gardening scenes and how he describes what is going on as how he cooks his squash in a frying pan and prepares it as a sandwich.
Note: You might also enjoy Potato Varieties: Nutritional Differences
References:
Mashed potato with a butter volcano at the top is a favourite in Ireland, so a dish like this should go down a treat.
Simple enough even for me to make but I will ask my wife if she would be so kind to cook this recipe for us. Thank you for sharing your recipe.
Thanks for “stopping by,” Anthony. Yes, dare to be different! It doesn’t always “pan” out, but this time it should.
My mother loves it! She had seconds. It’s a cross between mashed potatoes and squash. She said put a star by that recipe!
Well, wonderful! My wife just bought all she could get at the store. She took every single one! I can even make a meal of just that! Well, perhaps with a smidgen of dessert…
I grew these for the first time this year and I really like them. I have been roasting them and sautéing them . Usually I have onions and garlic along with them and any other veggies I happened to have harvested. I definitely will be growing them again.