Tag Archives: pattypan squash

Hot, Cheap & Easy’s Five Top Posts and Wrap-Up for 2012

31 Dec

Whoo-hoo! This year I became a published book writer for the first time with Eat Your Way Around Puerto Rico – a digital dictionary that tells folks what to eat in Puerto Rico and how to ask for it! I also successfully transitioned my little guy to kindergarten (where he has only had the school lunch three times); was an invited speaker at a variety of events (more related to education than food, but an accomplishment nonetheless) and presenter at others; did a number of articles for publication; and did bunches of other things that I am happy about. In a year full of tension and tragedy, I feel very very fortunate to have made it through so well.

And of course Hot, Cheap & Easy has been rollicking along, with 141 new posts (current total is 291, including this one) getting visits from 149 countries and increasing visitors by 150% over last year. The blog has a Facebook page now (like it!) where I post food news and fun that doesn’t quite fit within the scope of the blog.

So here are the five most-visited posts of the year…followed by a shout-out to my most supportive fellow bloggers! I wish you all a delicious 2013….and THANK YOU, GRACIAS, MERCY BUCKETS for all your visits and comments and suggestions!

DSC_0020Hot, Cheap & Easy’s Top Five Countdown for 2012 Continue reading

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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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