Roasted Patty Pan Squash

YIELD: 4 side sized servings
COOK TIME: 45 - 60 min

The bold contrasting patterns of patty pan squash makes for a beautiful – and delicious – dish. Like its cousins, zucchini and yellow squash, the mildly flavored patty pan squash is a type of Summer Squash that pairs well with a wide variety of herbs, spices, and other ingredients. In this recipe, we roast the patty pans with our fresh sage, garlic, butter, extra virgin olive oil, capers, and juice of Meyer lemons.

Yield

4

Prep time

15 Min

Cook time

45 Min

Total time

1 Hour

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ROASTED PATTY PAN SQUASH

In this recipe, we roast the patty pans with our fresh sage, garlic, butter, extra virgin olive oil, capers, and juice of Meyer lemons.

Ingredients

• 1 lbs of patty pan squash, alternately can use 1lbs of potatoes
• 1 tbsp chopped fresh sage (use 1/2 tbsp if using dried sage)
• 1 small garlic clove sliced
• 2 tbsp butter
• 1 tbsp 1808 extra virgin olive oil
• 1 1/2 tbsp Meyer lemon juice – NOTE: Meyer lemons are slightly sweeter and less acidic than regular lemons so you can use 1 tbsp of juice from a regular lemon, and a pinch of sugar as a substitute.
• 1 tbsp capers
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 350F, place one rack on the middle level and another on the top-most level. Drizzle 1 tbsp of the olive oil into a square 8 inch baking dish, spread over the bottom of the dish, then set aside.
2. Wash the patty pan squash, cut off and discard the stem, slice into wedges using the radial lines that go from tip to tip as a guide, and place into greased baking dish. Alternately: wash and peel your potatoes, cubing them and placing into greased baking dish. Place the Meyer lemon juice, butter, olive oil, garlic, and capers into a small sauce pot or microwave-safe bowl, warm to just melt the butter; set aside.
3. Wash and dry the sage, pick off leaves from thick stems, chop, add to the garlic, melted butter, and olive oil, mix well, drizzle over the squash. Sprinkle a couple pinches of kosher salt and a couple turns of a black pepper mill over the squash.
4. Cover the baking dish with aluminum foil and put in the oven on the middle level, cook for 30-35 minutes. Uncover and move dish to the top-most level. Reset the oven to broil and cook for another 5 minutes to just caramelize and add more flavor.

Notes:

Source: whatscookingatrays.com

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