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What are they and how do I cook them?

Dover, PA(Zone 6b)

My DIL grew them. I've seen them before but other than to put them in a decorative arrangement of pumpkins and gourds I haven't done anything with them. Ric says they are acorn squash but that's not what I call an acorn squash, and that his Mom use to fry them. DIL said they came in a packet of traded seeds marked mixed pumpkin. They look a bit like those paddy pan squash of fancyvan's but they are pure white and bigger I think.

Dover, PA(Zone 6b)

Forgot the picture, silly me.

Thumbnail by HollyAnnS
Tulsa, OK(Zone 7a)

i love acorn never saw a flat white one.. these??

Downers Grove, IL(Zone 5a)

I think you do have a patty pan squash there. There's a variety called Custard White or something close. Patty Pan's are really mild - you can cut them up and stir fry with a little garlic. Or use them any way you would a summer squash.

I have the yellow ones and have been putting them in everything - even the indian curries! My yellow's are huge! Seed packet showed about the size of your palm - mine are the size of a salad plate. I've tried to catch them smaller but they seem to go from tiny to giant overnight LOL! The taste hasn't suffered from them getting so big though so it hasn't been a problem.


Dover, PA(Zone 6b)

Thanks, I'll be looking for more recipes as she has quite a few of them. We tried cutting it up into slices and breading and frying them on the stove top just because that is what Ric remembers but we really don't do a lot of breading and frying. It was pretty hard to peel and slice but they were very good and tender once cooked.

Downers Grove, IL(Zone 5a)

Since they're summer squash you don't even need to peel them. That's the one thing I don't like about the winter squash. Especially butternut!

San Francisco Bay Ar, CA(Zone 9b)

Definitely a patty pan. If you harvest them when they are small, there is no need to peel. If one gets away from you (they are zucchini cousins afterall), then you can stuff them and bake them. Shoe has a great photo of one of these stuffed and baked on a thread somewhere. I'll have to see if I can find it.

Longboat Key, FL(Zone 9b)

Yes, they are a sqaush but if you let the sking get hard, you need to treat them like pumking, or acorn squash. Cut in have leave skin on and bake with brown sugar butter and cinnamon.

Dover, PA(Zone 6b)

Thanks everyone for the info. The one we ate last night was very good and I know my DIL will be cooking all of them. I've done squash with butter and brown sugar and we use the small yellow and Green Summer Squash with a cream cheese sauce, or sliced and grilled. Looks like this will be pretty adaptable once cut up.

So.App.Mtns., United States(Zone 5b)

I pick them small, marinade in olive oil and garlic for aout 30 minutes. and throw them on the grill when the meat is almost finished. To serve, a shaving of fresh Parmesan dresses them nicely.

Dover, PA(Zone 6b)

Oh, That sounds yummy. Thanks, I'll pass that along to my DIL. We just returned from a 2 week trip and I will have to find out how many more she has and if she is going to grow them next year.

Charlevoix, MI(Zone 4b)

Just found this thread. Definitely patty pan! I like them better than zukes and yellow summer squash. We ate them ALOT this summer, sauteed with onion, green beans, corn, red bell pepper and salt & pepper.

Dover, PA(Zone 6b)

MSKatt, That sounds great. I think she will be growing them again next year. I have decided not to grow any vine plants next year. We've had squash bugs the last two years and I'm getting a little tired of the vines crawling all over the garden so I think I will take a break from squash pumpkins and gourds next year.

Charlevoix, MI(Zone 4b)

aRGH! Squash bugs. The bane of my existence. I hate them and will most likely skip vining crops next year, too. :(

Chillicothe, OH

Their shape suggests stuffing, and they make a very nice vehicle for that. You can also bread and fry as you do with zucchini and yellow or crook-necked squash, or sauteed in lots of butter--YUM!

Very tasty either way.


Macon, GA

Sorry! What we do is go to foodtv. At recipes put in "acorn squash" bet you get a few recipes. Theres 1000's for some things.

Clarkson, KY

Gaah! Y'all those are simmerlings!! ( Yes, I know they are currently called patty pan, but what Granny called 'em....simmlin's)Chop a piece of bacon to smithereenies and throw it in a pan with salt and pepper. Slice up two of those lovelies and maybe half an onion and throw those on top. When the squash starts to turn clear, you're done. Heaven is what those are and the squash bugs ate mine this year!!


When those or this type squash get that large the skin is very hard. At this point I consider them decorative as in counter top display of tomatoes, onions, peppers and such. In time when no one is looking I slip it in the trash headed for the landfill. I certainly would not cut it apart using my band saw..........but that would work. The meat is very good any way you would choose to use it. Even in a hard skin if you can get it apart I would bake or slow cook to yeild the meat by digging it out and throwing away the skin. There are definately easier squash to work with this late in the season.

Dover, PA(Zone 6b)

I like squash best for their decorative uses. We did eat the few we had and they were very good. Love some of the ideas. I am trying very hard not to grow vines next year but it is so hard to resist.

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