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
Roasted Patty Pan Squash
Tender, roasted Patty Pan squash that is easy to make, and a treat for your taste buds.
Combine garlic, salt and pepper and parsley leaves with olive oil.
Heat pan over high heat, and preheat oven to 450°, line sheet pan with parchment paper.
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.
Transfer to platter, top with Salsa Verde that is at room temperature.
These can also be done on the grill, timing is the same, but gives the squash that nice grilled char look.