Scallop squash is a variety of summer squash (Cucurbita pepo) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer. The scallop squash is also known as pattypan squash, peter pan squash, sunburst squash, granny squash, custard marrow, custard squash, white squash, button squash, scallopini, or simply “squash”. It comes in yellow, green, and white varieties. The squash is most tender when relatively immature; it is generally served when it is no more than 8 centimeter (two to three inches) in diameter. In fine cuisine, its tender flesh is sometimes scooped out and mixed with flavorings, such as garlic, prior to reinsertion. It is often sliced, baked, or coated and fried until golden brown, or simply boiled; Sometimes they are pickled in sweet vinegar.