I have had great luck with squash from Walnut Hill Farm this summer. Remember these eight ball zucchini that I ended up having to cook in the microwave? They were from Walnut Hill and so are these.
I have been intrigued by these flying saucer shaped squash for a long time. They have been calling my name all summer, but this week I guess they called a little louder. My only regret in fixing this meal is that I couldn’t find the time to swing by Blockbuster and pick up a B movie sci-fi flick to pop in for dinner and a movie. I was quite eager to celebrate this ingredient’s quirky shape in as many ways as possible.
The delectable patty pan squash. Pairs well with alien guts.
These squash come in white, yellow, and green varieties. According to my research, they are best when they are 2-3″ in diameter. The squash that I picked up were about 3-4″ diameter but still tasty. This is a low calorie vegetable that is a great source of vitamins C and A, magnesium, and iron. I was familiar with which squash types were summer varieties and which were winter varieties, but while digging for some info on these gourds, I learned the criteria for classification. The main difference between the two varieties is that summer squash may be eaten in their entirety (seeds, rind, and all), while winter squash are often seeded and peeled before cooking.
I read that they are sometimes nutty in flavor and I thought, what better way to bring out their nuttiness than roasting? I made up this dish on the fly and it was very satisfying. The roasted patty pan squash held up well in the sustained high heat and it came out slightly sweet, dense and almost meaty. We loved the texture, color, and flavor of the roasted vegetables. Maybe it’s a stretch, but I think this dish could be considered a vegetarian’s “meat and potatoes” kind of meal.
Roasted Patty Pan Squash with Red Potatoes
3 medium-sized patty pan squash
10-12 small red bliss potatoes
1/2 medium onion
*I don’t usually measure herbs and spices – I just wing it. I apologize if that makes this a hard recipe to follow. But if I wanted to be precise (and if I didn’t have a talent for burning cookies), I’d be a baker!
1. Preheat the oven to 400 degrees Fahrenheit.
2. Cut the onion into large chunks and slice the patty pan squash into wedges.
3. Place the squash, onion, and potatoes on a large deep baking sheet. Drizzle with olive oil.
4. Finely chop some fresh basil. I usually do a quick chiffonade by stacking and rolling the leaves into a little cigar shape and then slicing the roll from end to end. See a helpful demonstration of this method here.
5. Add dried oregano (or fresh if you have it) and fresh basil to the vegetables in the pan. Sprinkle with coarse salt and black pepper. Toss to coat the ingredients in olive oil and seasoning.
6. Bake uncovered at 400 degrees for 35-40 minutes.
7. Serve with couscous, pasta, or rice.
I served mine with parmesan couscous and this chickpea salad that I adapted from a recipe in Better Homes and Gardens. Uh oh, do I sense a double recipe post? Oh yes I do.
Summer Chickpea Salad (see the original recipe here, which I have adapted)
2 cups chopped tomatoes
15 oz. can chickpeas
1/2 large cucumber, peeled, quartered, and sliced (about 1 cup chopped)
1/2 cup chopped green bell pepper
1 cup fresh cilantro, chopped
1/4 cup finely chopped onion
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon coarse salt
1 clove garlic, minced
1/8 teaspoon honey
1. In a large bowl, combine tomatoes, chickpeas, cucumber, bell pepper, cilantro, and onion.
2. In a separate bowl, combine olive oil, vinegar, salt, garlic, and honey. Mix well with a wire whisk.
3. Pour dressing over vegetable mixture, tossing to coat. Cover and chill for 4 hours or more.
I just love dinners outside in the summer. I think the lingering humidity in the air, the soft light as the sun sets behind the brick buildings that line my block, and the lively sounds of the neighborhood make the flavors of this season taste so much better.