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.
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.