I love pattypan squash—with their scalloped edges and compact shape, they're just fun.
Shape aside they're really just like zucchini or summer squash, thin-skinned and watery with soft seeds. I like to saute them in butter until browned and tender. I look for the smallest ones I can get and just cut in half.
Many folks stuff pattypan, but that just seems like too much work. They're also great for the grill and they won't fall through the grates. Try them as a side for grilled beef, pork or chicken.
—By Jill Melton, Relish Editor