One recipe that uses white pattypan squash is quick-pickled pattypan squash. To prepare, mix halved white, yellow and green pattypan squash with red and white onions, dill, rice wine vinegar, maple syrup and spices. Simmer, can and process for at least two weeks before serving.
To make four servings of quick-pickled pattypan squash, pare away the tough portions near the rinds of 2 pounds of white, yellow and green pattypan squash, leaving the rest of the rind intact. Cut them in half and mix them in a large mixing bowl with 1 white and 1 red julienned onion. Season with 3 tablespoons of dill, 2 tablespoons of kosher salt and 1 tablespoon of freshly ground black pepper.
Combine 2 cups of rice wine vinegar, 1 cup of maple syrup and 1 cup of water in a sauce pan. Add 1 tablespoon of mustard seed and 1 teaspoon each of allspice and celery seed, then bring the mixture to a boil. Reduce the heat and simmer for four to five minutes, then pack the squash and onions into sterilized canning jars, covering them with the hot pickling liquid. Cover and process for at least 14 days.
Alternatively, substitute white pattypan squash in any recipe that calls for a different summer squash, such as zucchini in zucchini bread, or skewer larger white pattypan squash and grill them as kebabs.