In Season: Patidou

It's hard to avoid a squash sighting these days, with pumpkins and gourds stocking street-side flower shops and markets full of spaghetti, acorn, and butternut varieties. I visited the Marché d'Aligre today and stopped in one of the many organic vegetable stands where I found a new (to me) squash variety, the Patidou. The vendor took the time to explain how to prepare this small squash and so, without further ado, here's what to do with the lovely, in season Patidou:

What: Patidou (Sweet Dumpling)

Where: Marché d'Aligre, 75012

When: October 23, 2012

Who: Organic market stand

How: Squash can be enjoyed in many ways- usually preparation involves extensive baking to soften the squash and then you can do whatever you please once the flesh is tender. I like to stuff squash with a mixture of quinoa and sautéed vegetables, but here is a twist on Patidou preparation that the vendor at Marché d'Aligre suggested:

Bake the Patidou on high (177°C/350°F) for 30 minutes in the oven (I would baste with a little oil before baking).

Remove after 30 mins., cut off the top of the Patidou and scoop out the seeds. Add an egg into the center of the squash and put bake in the oven, for another 10 mins. 


Squash is fully in season and so easy to find right now- so don't miss out!

a diverse variety of squash can be found in Paris' markets this season