What is White Squash Called? A Guide to Pattypan, Round Zucchini, and Other White Squashes

White squash comes in many shapes, sizes, and varieties. While most people are familiar with green and yellow summer squashes like zucchini, white squashes are less common at the grocery store. However, varieties like pattypan and round zucchini are gaining popularity for their mild, sweet flavor and eye-catching appearance.

In this article, we’ll explore the different types of white squash and what they’re called. Whether you’re looking to expand your culinary horizons or just solve the mystery of that white squash you saw at the farmer’s market, read on to become a white squash expert!

Pattypan Squash

The most common and recognizable white squash is pattypan squash. Also known as scallop squash or custard squash, this variety gets its name from its unique flying saucer-like shape. Pattypan squashes are small and round with scalloped edges, resembling a little pan. Their size ranges from 2 to 6 inches in diameter.

Pattypans have a tender edible skin that can range in color from bright white to pale green or yellow The flesh inside is cream-colored with a faint green tint and has a mild, sweet flavor. When harvested young, pattypan squash has a tender, creamy texture similar to zucchini or yellow crookneck squash

Pattypan squash is extremely versatile in the kitchen. Its petite size makes it perfect for stuffing, sautéing, roasting, grilling, and baking. Simply slice it into rounds or quarters and roast with olive oil, salt, and pepper for a quick side dish. You can also incorporate pattypans into pastas, stir fries, and casseroles.

Fun fact: Pattypan squash is a variety of summer squash and belongs to the Cucurbita pepo species, which also includes zucchini, yellow crookneck, acorn squash, and some pumpkins.

Round Zucchini

Round zucchini, also called 8-ball or globe zucchini, is another common white summer squash. As you may have guessed from the name, this variety has a flawless round shape resembling a ball. Compared to elongated regular zucchini, round zucchinis are approximately 5 inches in diameter.

The outer skin of round zucchini is smooth, firm, and ivory white to pale green in color. The inner flesh is creamy white with small edible seeds, and has a mild taste just like traditional zucchini.

Round zucchinis are great for stuffing, grilling, sautéing, and roasting whole. You can also cut them into wedges or cubes to mix into pastas, salads, soups, and casseroles. Their eye-catching spherical shape makes them an awesome veggie tray addition or edible garnish.

White Pumpkin

While we traditionally think of pumpkins being orange, white pumpkins are a thing! White pumpkins, also called ghost pumpkins or luminas, have an ivory skin and flesh. They are much milder in flavor compared to orange sugar pumpkins.

White pumpkins are medium-sized, averaging 8 to 15 pounds. They have a round shape with deep ridges and smooth skin, resembling a classic pumpkin silhouette. The outer shell is firm while the inner flesh has a creamy, starchy texture when cooked.

You can prepare white pumpkins just like any other winter squash. Try roasting, puréeing, adding to soups and stews, or using pumpkin in baked goods. The mild taste pairs well with cinnamon, nutmeg, ginger, and other sweet spices.

Fun fact: White pumpkins are not albino or lacking in pigment. They contain the yellow-orange pigment lutein but lack the red-orange pigment beta-carotene that gives orange pumpkins their vivid color.

Other White Squashes

In addition to the common varieties above, there are a few more white-skinned squashes you may encounter:

• Banana squash: Pale yellow, elongated squash up to 2 feet long. Similar shape to a banana.

• Middle Eastern or Lebanese zucchini (cousa): Looks like a fat zucchini or cucumber with light green skin and white flesh. Popular in Middle Eastern cooking.

• Gold Rush zucchini: Bright yellow squash with a green stem end. Sweet flavor.

• Casper/ghost pumpkin: Another white-skinned pumpkin variety, medium-sized and round.

• Lumina pumpkin: Smooth white Italian heirloom pumpkin.

Cooking with White Squash

Compared to orange winter squash, white squash varieties tend to be more mild, delicate, and quick-cooking. Their tender skins also mean that peeling is optional for many white squashes.

Here are some of the best ways to cook white squash:

• Roast: Toss cubed white squash with olive oil, salt, and pepper. Roast at 400°F until tender and caramelized.

• Stuff: Scoop out rounds of pattypan or zucchini, stuff with meat, grains, or veggies, and bake.

• Grill: Grill slices, halves, or wedges of white squash on the barbecue. Maybe even grill some zucchini fries or chips!

• Sauté: Dice and sauté in olive oil and fresh herbs.

• Bake: White pumpkin is great for pies, bread, and baking. Pattypan also works well baked into quickbreads.

• Raw: Thinly slice white squash into salads or eat with dips.

No matter what shape, size, or variety of white squash you have, its mild flavor and texture make it endlessly adaptable. From Italian pastas to Middle Eastern stews, Southeast Asian curries to all-American grilling, white squashes are a delicious addition to cuisine across the globe.

How to Select White Squash

When shopping for white squash, look for firm, unbruised skin with no soft spots or discoloration. The vegetable should feel heavy for its size. Lightness can indicate dryness and poor flavor.

For pattypan and round zucchinis, opt for smaller, younger squash around 3 inches in diameter. They will be more tender and have fewer mature seeds. White pumpkins should feel hard with thick skin and be free from blemishes.

You can find white squash varieties at well-stocked grocery stores, farmer’s markets, international grocers, and roadside farm stands during summer and fall months. Store whole squash in a cool, dry place for 1 to 2 weeks. Cut squash should be tightly wrapped in the refrigerator for 3 to 5 days.

Growing White Squash

If you’re interested in growing your own white squash, pattypan and round zucchini are good starter varieties. As warm season crops, they require full sun (at least 6 hours per day) and fertile, well-draining soil. Sow seeds directly in the ground after any danger of frost has passed, or start seeds indoors 2 to 4 weeks before your last expected frost date.

Provide plenty of space between plants and use row covers or floating row covers to keep pests away. Water at the base of plants regularly. Harvest pattypans and zucchinis when they’re small and tender, no more than 6 inches diameter. White pumpkins will be ready in early fall when their stems dry and the rinds feel hard.

The Takeaway on White Squash

While orange squash may get all the hype, don’t overlook the versatile white squash varieties! From dainty pattypans to ghostly white pumpkins, these squash offer something unique. Mild in flavor with tender edible skins, they add bright contrast and subtle sweetness to any dish.

Hopefully this guide gave you some clarity on white squash names, shapes, uses, and how to select the tastiest specimens. Whatever you call them – pattypan, scallop, round zucchini, or white pumpkin – it’s time to give white squashes a try if you haven’t already. You’ll discover they’re just as appealing on the palate as they are beautiful on the eyes!