Ah, they’re so cute! I love the look of this summer squash so much. They’re very comparable to zucchini, if you’re wondering what they’re like. If they’re babies like the ones I had, they’ll have a higher skin to flesh ratio than zucchini.
Roasted Patty Pan Squash with a Lemon-Olive Dressing
Serves 2
12 baby patty pan squash, stems trimmed
1 teaspoon extra virgin olive oil
1/4 teaspooon salt
Preheat oven to 400 F. Lay out the squash on a baking sheet. Drizzle the olive oil over the squash and sprinkle with salt. Bake for half an hour, turning once over, until they are nicely browned. Set aside to cool and make the dressing.
Lemon-Olive Dressing
3 tablespoons extra virgin olive oil
1/2 teaspoon lemon juice
Juice of one lemon
1/4 teaspoon salt
1 teaspoon fresh lemon thyme leaves
1/2 teaspoon agave nectar (or brown sugar), or to taste
2 large green olives, minced
1 garlic clove, minced
Whisk together all the ingredients until smooth. Pour over the roasted squash while it’s still warm. I tossed mine together with shredded purple cabbage, but that’s not necessary. Eat cold or while still hot.
Sauteed Patty Pan Squash and Carrots
Serves 2
1 teaspoon non-dairy margarine
1 teaspoon extra virgin olive oil
12 baby patty pan squash, stems trimmed and cut in half
1 medium carrot, peeled and sliced thin
1 small onion, peeled and sliced thin, any kind
1 teaspoon dried basil
5 cloves of garlic, diced
1/4 teaspoon salt
In a large skillet, heat the margarine and oil over medium high heat. Add the squash, carrot, and onion and sautee for several minutes. Once the squash have started to release their juices, add the basil, garlic and salt and reduce the heat to low. Sautee until the squash has started to brown, being careful not to burn the garlic, about 8 minutes.
Other Suggestions
– Dice and toss in your pasta sauce, especially a marinara
– If you have the big ones, you can stuff them