This week’s featured star is a vegetable we have already met before: the pattypan squash. But unlike the more familiar squash varieties we have discussed in the past, this one has wandered so far from the zucchini we all know that, in my eyes, it feels like an entirely different vegetable.
So what exactly are we talking about when we talk about pattypan squash, known here in Israel by the charming nickname “star squash”?
Well, if I did not tell you it was a squash, there is a good chance you would not guess it. The classic long zucchini needs no introduction, and most of you have probably encountered round squash varieties as well.
But the star squash looks completely different (hint: it resembles a star). It is small, flattened, and comes in several color variations, most commonly white and yellow.
Its flavor is remarkably similar to that of a regular zucchini, but not quite the same. It has a deeper, richer character, with subtle notes that hint at pumpkin or winter squash.
Its texture is also softer, making it particularly well suited for stuffed vegetable dishes.
The name pattypan comes from French and originally referred to a mold used for shaping pastries or patties. The variety is believed to have roots in the Provence region of southern France.
Pattypan squash arrived in Israel relatively recently. Even today, it remains especially popular among immigrants from the former Soviet Union, who often pickle it as well.
Although the Volcani Institute developed a unique multi-colored pattypan variety back in 2005, it only began appearing regularly in Israeli markets around 2013.
So what should you do with it?
I have already mentioned stuffed pattypan squash, but it is also wonderful when fried. And thanks to its deeper flavor, it makes an excellent base for a zucchini-and-garlic spread or dip.
In short, it may belong to the squash family, but this little star definitely marches to the beat of its own drum.
