I keep getting pattypan squash in my farm share and I've never had it before!
What's it taste like? All of the recipes I find say to "trim" it. I assume they mean the tip, but do they want the fluted edges and peel trimmed away, as well?
I'm not a novice, but I have no idea what to do with these things! Any tried-and-true advice or recipes would be very appreciated!
Answer by rkoloms at 4:04 PM on Jul. 23, 2009
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