Patty pan squash are also know as sunburst squash or scallop squash. They have such a unique shape and are preciously tiny! They are also really good for you with nice vitamins and no fat! There are different varieties that have different flavors, but all have this great shape that so many people love. (These are also great for kids since they look like flying saucers!)
I love it when patty pan squash comes back into season! It is perfect because you get that meaty, rich flavor but it cooks quickly and is easy to chop (especially compared to butternut squash). Also, they come into season along with many other awesome veggies, so when you see them at the farmer’s market it means you’ve got a good shot at finding a beautiful vegetable medley for roasting!
I liked to have mine with zucchini, as it really brings together the squash concept. But I usually add in tomatoes and bell peppers because they roast a little crispier and will provide a wonderful contrast to that soft-textured squash! Honestly though, you can put in whatever vegetables you like! This combination is very fresh tasting and doesn’t end up being too heavy at all, but if you want something a little denser you can always add in some mushroom.
I usually do this vegetable roast as a side with a Southern “vegetable plate”. This means that you have tons of vegetables marked out as different ‘dishes’ that you bring together on your plate. On this night, I made rosemary roasted fingerling potatoes. Other Southern favorites include: macaroni and cheese (the good kind with garlic and bread crumbs), black eyed peas, collard or turnip greens, and likely some kind of cornbread!
Again, the nice thing about this dish is that it is truly a side, so you can add it to whatever meal you’re planning! Also, if you’re looking to make a vegan friendly version, just replace the butter with olive oil!
Roasted Patty Pan Squash
serves about 4
3 patty pan squash
1 large zucchini
10 grape tomatoes
4 mini bell peppers (some mix of red, green, yellow, and orange)
2 tablespoons salted butter
2 tablespoons olive oil
garlic salt, kosher salt, herbes de Provence
First, wash all of your veggies and begin chopping them and placing them in a 9×13 cake pan.
I like to slice the patty pan like a loaf of bread:
Slice the zucchini, tomatoes, and bell peppers all in larger chunks:
You can see that I had a color variety in my tomatoes as well as my peppers, but this is totally up to you and your taste/aesthetic preferences! I cut the tomatoes in half, the peppers in quarters, and sliced the zucchini.
Next, cut the butter into small pads and mix those and the olive oil in with the veggies.
Finally, sprinkle the spices and herbs over the mixture. I have not done any measuring on these, as they should all be to your taste preferences. That being said, it is hard to overspice with the selection I have included in the recipe, so I would encourage ya’ll to be generous with these!
Mix everything together and preheat the oven to 425°F.
Cook the vegetables for 30-45 minutes (I try to leave them in as long as possible because I love to have some crispy bits). It is very important that during this part you stir everything continuously. This means at least one stir every five minutes! I know this sounds tedious, but if you don’t, your vegetables will stick to the pan and then you’ll lose a lot in the cooking process! Also, it will all look like mush if you let them cook too long without being stirred! But it’s worth the work, I promise!
After everything is cooked, you can serve it immediately! it can be saved in the fridge for a week or two!