About 3 inches in diameter max. You cooked them like any other summer squash. I like them fried with onions, but casseroles are good too. The white ones are more mild Than yellow squash. Dark green ones are less watery but very similar to green zucchini in flavor.
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I agree that 3-4 inches is a good size.

White patty pans are my favorite summer squash. Their flesh is firmer than other squash and they are really superior for grilling when sliced crosswise into 2-3 squash steaks.

Thanks! I'm really looking forward to trying them. I try to grow at least one thing new-to-me every year, and this year was PattyPan and Bush Delicata squashes.

Thanks again,
Edie

I just ate the best pattypan squash picked from a farm in Lancaster, Texas. Oh my was it yummy! Sliced it lengthwise, cut up a green onion, put some seasoning salt and added some water - not much. Nuked it in the microwave and then mashed it up - It was as tender and sweet as could be. I have several more pattypans - a 6 inch dark green and some random yellow with green stripe (small). I cannot wait till my own pattypans finally blossom. Hope you enjoy yours.

I'm glad you asked 'cause I'll be needing to know the same info too. They are new to me too.

Here is a link that might be useful: Tales of a Transplanted Gardener

pattypan squash seem to be quite productive..... also if you have not eaten the delectica squash before you are in for a yummy experience,
another way to cook the patty pan is...hollow a small tunnel through your 3 inch dia. scallopini, an apple coreing tool works well...roll and slip in a skinless, boneless, chicken thigh, season to taste and bake for an hour or so, or wrap in tinfoil and throw it in the barbque.

Pattypans can be used in any recipe for yellow squash or zucchini.

Here are some of my squash recipes, including the recipe for grilling the squash.

Here is a link that might be useful: Squash Recipes

I just had some of the pattypan from my garden last night. OMG were they good!! Never had squash that good. I just sauteed them in a little olive oil, salt and a bit of fresh ground pepper. Simple & delish.

my favorite is to saute them in butter, onion, and a dribble of maple syrup-OMG good! of course, any that grow too large can be frozen for soup.

honeybunchy, do you add the syrup at the end or at the beginning? I may have to try that.

Here is a link that might be useful: Tales of a Transplanted Gardener

I chop the squash, slow-sautee some onions (or leeks or shallots or whatever) then turn up the heat and throw in the squash so it gets a little color, then add tomato sauce and cover until the squash is cooked through.

We've had the Pattypan twice now sliced and grilled - absolutely fabulous. Then the other day I chunked up a couple and tossed with olive oil and some herbs and put it in an Oven Bag with a pork roast. It was really, really good, too. Pattypans are now on my "must grow every year" list!

I was wondering the same thing, I've got one pattypan producing like crazy. Light green color.

In Sunset one month, I saw a picture of a pattypan hollowed out and cooked with a baked egg in it! Cute, and looked tasty.

1coolgyrl, We like them about the diameter of a quarter or just a tad larger.