Roasted Patty Pan Squash with Salsa Verde

Patty Pan Squash is highly nutrition food, gluten free, and Keto-Friendly. I’ve been following a Keto diet for a couple of weeks now. And I’ll be honest, it is hard when you still have “junk” food in the house! I have no will-power, so I have had to purge everything that I can’t eat. I’m getting better about it, but not to the point where I trust myself with unwanted foods. I still crave my carbs, especially spaghetti and bread. But, on the up side, I am also expanding my taste buds! And having great tasting foods right out of the garden definitely helps a LOT.

We started harvesting Patty Pan Squash this week, and the first pick yielded 2 very pretty, white Patty Pan’s. And I’m going to be honest with you, I’ve never been a big fan of squash, and have NEVER had a Patty Pan. But, Nathan loves them, so I had to find a recipe for them. I made a roasted squash with Salsa Verde. I have to admit, it was really good, I ate a whole squash by myself!

White Patty Pan Squash

 

Print Recipe
Roasted Patty Pan Squash
Tender, roasted Patty Pan squash that is easy to make, and a treat for your taste buds.
Course Vegetables
Prep Time 15 Minutes
Cook Time 14 Minutes
Servings
People
Ingredients
Course Vegetables
Prep Time 15 Minutes
Cook Time 14 Minutes
Servings
People
Ingredients
Instructions
  1. Combine garlic, salt and pepper and parsley leaves with olive oil.
  2. Heat pan over high heat, and preheat oven to 450°, line sheet pan with parchment paper.
  3. Toss sliced squash in oil mix, and place in hot pan. Sear for 1 - 2 minutes on each side, until lightly browned. Transfer to sheet pan, place in heated oven. Roast on each side for 5 minutes, until tender and juicy.
  4. Transfer to platter, top with Salsa Verde that is at room temperature.
Recipe Notes

These can also be done on the grill, timing is the same, but gives the squash that nice grilled char look.

Share this Recipe