Roasted Pattypan Squash (yes, you can eat the rind)

22 Sep

These summer squashes — with their tam o’ shanter shape and luscious colors — look more pretty than edible, but they are really tasty, so have no mercy, grab them off that fall centerpiece and cook ‘em up while they are fresh and tender!

This is a really basic recipe for roasting that I used recently when packing the oven with four different veggie dishes. You can boil pattypans, stuff them (Click here for a gorgeous and simple stuffed pattypan recipe!) , even grill them (brush with lemon and mint, yum, yum), but this will do the job if you just want to get the job done simply.

I do recommend scooping the seeds if there are a lot of them and you have the time.

Roasted Pattypan Squash

2 medium pattypan squash (about 1.5 lbs), quartered, seeds removed if desired

2 -3 Tbs extra virgin olive oil

1 Tbs dried oregano

1 Tbs dried thyme

Salt and black pepper to taste

Preheat oven to 450°F. Spread oil over all surfaces of squash. Then sprinkle with herbs, salt and pepper. Cook for 20-25 minutes, or until tender.

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13 Responses to “Roasted Pattypan Squash (yes, you can eat the rind)”

  1. Lana Reilan July 16, 2014 at 9:00 pm #

    Oh my goodness! Another great recipe from Natalia!!!!!! Thanks, it was greater than ever!

  2. Peggy August 25, 2013 at 5:08 pm #

    Do you cover the pattypan when you roast it? I am assuming you do.

    • Natalia at Hot, Cheap & Easy August 25, 2013 at 6:01 pm #

      Nope! I cut it up, coat it with a bit of olive oil, maybe some seasonings and that’s it. Use a baking dish with a rim so it doesn’t drip!

  3. Bluejellybeans October 9, 2012 at 7:58 am #

    Muy rica receta Natalia. Me encantan las verduras al horno :)

    • Natalia at Hot, Cheap & Easy October 9, 2012 at 10:22 am #

      A mi tambien, y menos mal porque acabo de percatar que hay otras dos libras mas de judias en la nevera…

  4. Natalia at Hot, Cheap & Easy October 7, 2012 at 9:19 am #

    Reblogged this on Hot, Cheap & Easy and commented:

    The Number One searched-for post in the late summer….a dead simple recipe that demystifies the pattypan squash!

  5. Rufus' Food and Spirits Guide September 23, 2011 at 5:45 am #

    Roasted squash is always so flavorful, even when it’s simple like this.

Trackbacks/Pingbacks

  1. Grilled Lemon-Herb Pattypan Squash (no paring or peeling!) | Hot, Cheap & Easy - August 26, 2013

    […] Roasted Pattypan Squash (very simple) […]

  2. Hot, Cheap & Easy’s Five Top Posts and Wrap-Up for 2012 « Hot, Cheap & Easy - December 31, 2012

    [...] 1. Roasted Pattypan Squash [...]

  3. Stuffed Patty Pan Squash (Yes, the rind is edible!) « Hot, Cheap & Easy - September 6, 2012

    [...] can roast them (click here for recipe), or slice and sauté. You do need to cook them, but once you do, you can eat everything but the [...]

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