Scallop Squash

Scallop squash, also called pattypan squash, is a summer squash variety recognisable by its distinctive flying-saucer shape with scalloped or fluted edges. It comes in white, yellow, and green varieties, and has a tender, mildly sweet flesh when harvested young.

Best eaten when small — around 5 to 8 centimetres across — scallop squash has a slightly firmer texture than zucchini, making it a good candidate for grilling, roasting, sautéing, or stuffing. Its attractive shape makes it a favourite for presentation at the table. The flavour is delicate and doesn’t need much embellishment; olive oil, salt, and fresh herbs are usually enough.

Like other summer squashes, scallop squash doesn’t store for long and is best used within a few days of purchase. It’s available at farmers’ markets and some greengrocers during the warmer months.

Farmed
photograph to come — from twenty years of markets, farms and kitchens

How it's made

Scallop squash is grown from seed in warm weather, planted after the last frost in rich, well-watered soil. The plants produce fruit prolifically through summer. The squash are harvested by cutting them from the vine while still young and tender — usually when they’re small enough that the skin is still soft and the seeds are undeveloped. They’re sold fresh and don’t require any curing or extended storage.

Nutrition (per 100g)

Energy 18kcal
Protein 1.2g
Carbs 2.6g
Fat 0.2g
Fibre 1.2g Sugar 2.4g
Mass Distribution

1 cup slices is about 130 g — roughly 20 kcal of this.

What it costs the planet (per kilo)

Carbon ≈0.5kg
Freshwater ≈130L
Land ≈0.4m²

≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →

Where it comes from

In the kitchen

Used as

sautéed summer vegetable

Goes well with
garlic olive oil herbs parmesan tomato
Classic dishes
  • Stuffed pattypan squash
  • Ratatouille
  • Grilled mixed vegetables

Keeping one at home? Track yours in your cubud →

Where this data comes from

Nutrition data from

USDA

How it was calculated

SR Legacy

Full credits, licences, and methods: the sources page →

Where to next

made fromScallop Squash, fruit goes well withgarlic goes well witholive oil goes well withtomato
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