Looking more like mini-flying saucers than summer squash, patty pans are also known as button or custard squash. Patty pan is a good source of magnesium, niacin, and vitamins A and C. Try scooping out the flesh after steaming lightly, and mix it with garlic sauteed in butter with salt and pepper before stuffing back into the shell of the squash to cook some more. Or, slice it into scalloped rounds, coat with flour and/or breadcrumbs and fry. Store unwashed, loosely wrapped in a plastic bag in the crisper drawer of your fridge. Or, you can try the storage method Meg recently read about, where you wrap the patty pans in newspaper and leave them on your counter for up to 9 months. If you give that a try, please let me know how it goes!