Roasted Patty Pan Squash

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.