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A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind. The pale green variety turns white in color if allowed to mature longer. This variety is harvested when it is 3 days to a week old, so the skin, white flesh, and seeds remain tender and edible. Often referred to as a Summer Scallop Squash or Early White Bush Scallop, the Pattypan Squash is usually available in sizes ranging from over 1 inch to 4 inches in diameter. The smaller squash are often steamed or braised and served as part of a vegetable dish, providing a slightly sweet, nutty flavor. When they are larger, the tops of the Pattypan Squash can be sliced off, the flesh scooped out, and the remaining section fashioned into a bowl that can be stuffed with various meats, vegetables, onions, cheese, or other ingredients and baked. Select squash that are brightly colored, firm, and free of rust spots, bruises and cracks. To store, place the pattypans in a plastic bag and refrigerate for 5 days or less.