Sunburst

Pattypan squash, sunburst squash, cibleme in Cajun French, white squash, scallopini or button squash in Australian English, is a summer squash (species Cucurbita pepo) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. The name "pattypan" derives from "a pan for baking a patty." Its French name, pâtisson, derives from a Provençal word for a cake made in a scalloped mould. The pattypan squash is also known as scallop squash, granny squash, custard marrow, or custard squash.

Pattypan comes in yellow, green, and white varieties. The squash is most tender when relatively immature; it is generally served when it is no more than two to three inches in diameter. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavorings, such as garlic, prior to reinsertion; the scooped-out husk of a pattypan also is sometimes used as a decorative container for other foods. Pattypan is a good source of magnesium, niacin, and vitamins A and C. One cup contains approximately 20 to 30 calories and no fat. It is often sliced, coated and fried until golden brown. In Polish cuisine, they are pickled in sweet vinegar.

Sources: Wikipedia

Temperature

USDA recommended storage:

Summer: 41° to 50° F. (5.0° to 10.0° C.)

Fall and Winter: 50° to 55° F. (10.0° to 12.8° C.)

Approximate freezing point:

Summer: 31.1° F. (-0.5° C.)

Fall and Winter: 30.5° F. (-0.8° C.)

Summer squashes are perishable and should not be stored any longer than necessary. Squash may be held at temperatures of 32° to 40° F. for short periods. Exposure to temperatures this low for more than a few days will result in chilling in- juries. Chilling will manifest itself as yellowing, pitting and general wilting in appearance. Like Summer squash, Winter squash is held at lower temperatures than recommended may result in chilling injury.

Sources: The Produce Blue Book

Grade: U.S. #1

U.S. #1 consists of squash of one variety or similar varietal characteristics, with stems, or portions of stems attached, which are fairly young and fairly tender, fairly well formed, firm, free from decay and breakdown and from damage caused by discoloration, cuts, bruises and scars, freezing, dirt or other foreign material, disease, insects, mechanical or other means.

Sources: USDA, The Produce Blue Book

Nutrition Facts

Serving Size 1 medium

Amount Per Serving

Calories from Fat 0Calories 2

% Daily Values*

Total Fat 0.04g 0%

Saturated Fat 0.009g 0%

Polyunsaturated Fat 0.019g

Monounsaturated Fat 0.003g

Cholesterol 0mg 0%

Sodium 0mg 0%

Potassium 50mg

Total Carbohydrate 0.34g 0%

Dietary Fiber 0.1g 0%

Sugars -

Protein 0.3g

Vitamin A 1% Vitamin C 6%

Calcium 0% Iron 0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18

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