When I was growing up, my grandmother used to grow this squash, and make the most awesome breaded and sauted meals out of them. She called them "pattison" (patisson, pattisson - who knows), or star squash.

The type grew to be
6" or more diameter,
flat,
distinct scalloping at the edges,
color was pale yellow,
skin was soft to press, but thick enough that it did not get crushed.

Anyone heard of them?
http://www.semena.org/sort/squash/image/starzone.jpg
Looks like this, but much bigger - and when bigger a bit flatter. The general shape, scalloping, and color is perfect match.

Libertate, maybe this is what you`re looking for?

http://www.theworldwidegourmet.com/veget...ttypan.htm

Pattypan squash

Quote:Etymology
From a "pan for baking a patty."

Description
An annual plant of the Cucurbitaceae family with trailing stalks. Brightly coloured, this little squash comes in numerous varieties: white, bright yellow or orange, and ends in a thick green tail. The pattypan is about the size of a pepper, semi-spherical in shape with a scalloped border.

The French name pâtisson comes from the Provençal word for a cake made in a scalloped mould. It also bears the French nicknames of "Israel artichoke" and "Priest's bonnet." Well known for its decorative uses, this member of the Cucurbitaceae family is often ignored once mature by cooks who favour other squashes and pumpkins. When picked very young, however, it has a remarkably firm flesh and refined flavour.

Nutritional values per 100 g
Water: 90%; a low calorie vegetable which is also a good source of vitamin A, magnesium, copper and iron.

Buying pattypans
This summer squash is excellent when small, smooth and firm, and with nice colour. As it gets older, the flesh whitens and toughens.

Storage
Since pattypans are picked when immature, they should be eaten as soon as possible.
Keep in a cool place without any plastic wrapper.

Cooking tips

* To know if the squash is cooked, poke it with a knife as you would do with a potato. Its tender flesh can be scooped out with a spoon.
* It appears in numerous dishes in the islands.
* Prepare pattypans like stuffed peppers. Bake for 20 minutes covered with aluminum foil.
* Sauté thinly sliced pattypans, seasoned as you would a sauté of chanterelle mushrooms.
* They go well with highly-flavoured accompaniments: stuffings with ginger, vinegar, sweet and sour soups.

Some hints from M. Lachaut, producer of mini pattypan squash

* M. Lachaut preserves mini pattypans in vinegar and uses them for many things: Presented alone or with cornichons, they bring a festive atmosphere to platters of pâtés, terrines and cold meats.
* Whenever possible use mini pattypans raw. Cooking over high heat makes their flesh pasty and slightly sour.
* Mini pattypans are a good match for a full-flavoured tannic wine.
* As an hors-d'oeuvre on little skewers: place a prune, a cube of tuna, and a mini pattypan. Top it off with a sweet and sour cherry.

Worlwide Gourmet
West Indies - serve pattypans stuffed with a knob of butter or a mixture of ground beef, tomatoes, sautéed onions, garlic and ginger.

i have to say, thats a pretty cool plant.