I found these beautiful green and yellow patty pan squash at B & H Organic Produce at Growing Roots Farmers Market in Malvern, Pennsylvania. When B & H’s owner, Erica L, asked me what I planned to do with them, I said I have no idea but they were too pretty to pass up.
Patty Pan squash are round and have scalloped edges. The come in white, yellow, orange, light green, dark green, and multicolored varieties. They are best eaten when they are immature – at about two to three inches in diameter – as they are more tender. Once trimmed, you eat the whole squash (including the skin). They are great for roasting as they don’t contain as much water as zucchini or summer squash.
I roasted the cut up squash in two phases. First I tossed the pieces in olive oil and seasoned them with Kosher salt and freshly ground black pepper. I placed them on a parchment paper lined cookie sheet and roasted them until almost tender. Then I tossed them with fresh minced garlic, thyme (from my herb garden) and red pepper flakes and finished off the roasting. This ensured that the garlic was flavorful and not burned. Once out of the oven I tossed the roasted squash with basil (also from my herb garden) and grated Pecorino-Romano cheese.
If you have other herbs in your garden, rosemary, tarragon and or sage would be a nice addition or substitute to thyme. Ed and I enjoyed the well flavored squash and wished we had more. A hint that you might want to make extra.
| Roasted Patty Pan Squash | Print |
- 1-1/2 pounds patty pan squash, stems trimmed and quartered (see Notes)
- 1 tablespoon extra-virgin olive oil (or to taste)
- Kosher salt and freshly ground black pepper
- 3 medium cloves garlic, minced
- 1 teaspoon chopped fresh thyme leaves
- ½ teaspoon red pepper flakes
- 8 to 10 fresh basil leaves, thinly sliced (chiffonade-style)
- 1 tablespoon grated Pecorino-Romano cheese
- Preheat the oven to 425°F. Cover a large cookie sheet with a piece of parchment paper.
- In a medium bowl, toss squash and olive oil. Season with Kosher salt and freshly ground pepper.
- Add squash to the prepared pan. Set the bowl aside.
- Roast squash in the oven until just tender, about 15 minutes.
- Meanwhile add garlic, thyme and red pepper flakes to the reserved bowl.
- Carefully add partially roasted squash to the bowl and toss. (I lift the parchment paper from the cookie sheet and use it to transfer the squash to the bowl.) Transfer it back to the cookie sheet.
- Roast for another 5 minutes or so until the squash is tender and browned in places.
- Transfer squash to a platter and sprinkle with fresh basil and Pecorino-Romano cheese. Serve immediately.
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