Scallop squash is a variety of small summer squash that is native to North America. The squash is shaped like a rounded disc surrounded by a scalloped edge from which it derives its name. It is also frequently called a patty pan squash or pattypan squash, most likely because of its resemblance to a similarly named, scallop-edged pie pan common to British and colonial homes in the 1800s.
The scallop squash is known by the biological name Cucurbita pepo. It is in the same family as zucchini and common yellow summer squash. All three varieties have similar growing patterns, and similar tastes, as well. Scallop squash is commonly grown as a crop and is used in a host of different dishes.
Most recipes require the vegetable to be harvested rather early, when it has just barely matured. Even a full sized scallop squash is usually quite small, usually capping out at 5 inches (about 13 cm). They can be picked when they are much smaller, however, usually anywhere from 2 to 3 inches (about 2.5–5 cm). The smaller the squash, the more tender its flesh.
Small scallop squash are frequently steamed or roasted whole, then served as a side dish or creative garnish to a meat entree. The squash can also be slivered or thinly sliced; sautéed; and added to pastas, soups, or even summer salads. It is rare to find the vegetable served raw, but the ways of cooking and serving it are nearly limitless.
If left to grow to full size, the flesh and skins are often tougher. Many cooks will slice off the top of the squash, then scoop out the meat to leave a unique serving bowl. That “bowl” can be used to serve a variety of dips, or can be re-stuffed with the original flesh. Stuffing often includes spices, herbs, meats, and cheeses. Once re-stuffed, the shells are often baked, then served as appetizers or side dishes.
Scallop squash make an attractive addition to most plates and tables in part because of their shape and in part because of their color. The squash can be yellow, white, green, or any combination thereof. Many of the most interesting varieties are striped or marbled. Gardeners selectively breed scallop squash in many areas to maximize aesthetic attributes like color placement, size, and scallop definition.
Growing scallop squash is usually a relatively easy endeavor. The plants grow quickly from seeds planted in the early spring. They do better in nutrient-rich soil than in thin or rocky ground, and require a moderate amount of moisture, particularly as the seeds are germinating. Caring for scallop squash is usually as easy as monitoring water, and thinning the plants as they grow to ensure that each will receive the nutrients it needs. In ideal conditions, the plants are quite prolific, often producing several rounds of squash.