Growing excessive numbers of pattypan squash (or, if you will, "Cymling") and bartering boxes of it with a nearby Farm/Farmer's Store for equivalent values of peaches or apples, was one of the more enjoyable and personally satisfying experience of my life. I 1st read about the "saucer-shaped" squash in the fine "American Harvest" by the esteemed Nava Atlas. Unfortunately, I'm on the road right now and my copy of that book from 1988 is safe at home, or I'd post the recipe.
I think my favorite techniques for cymling consumption are:
1) spooning out the center, stuffing, and steaming or baking
2) making sandwiches by slicing "horitzontally" and grilling or sauteeing (adding other stuff to said sandwich)
3) simply "chunked" and added to stir-fries, soups, stews (think "summer squash")
This photo is from a nearby Farmer's Market in the DC area. Brought back some wonderful memories! (and my thanks for Nava for so many kitchen inspirations!)