Roasted Patty Pan Squash

Patty Pan, Scalloped, and Flying Saucer are all perfect names for this whimsical variety of summer squash known for its ornately scalloped edges and shades of color ranging from pale yellow, to variegated yellow and green, to dark green. The color of this particular variety, called “Flying Saucer,” is temperature dependent — it will turn green when temps become very hot in the summer.

Patty Pans are kin to other varieties of summer squash such as zucchini, yellow crooknecks, and “Cubes of Butter” all of which ripen between June and September.

Summer squashes are thin-skinned with tender interiors. They can be eaten raw with their peel intact. Compare that to mature winter squashes such as butternutacorn, spaghetti, and pumpkin, with their hard outer skins, firm interior flesh, and fibrous seeds. They need a little more attention when cooked, but man, are they good, too!!

   

How to Grow Patty Pans

I grew these patty pans with my other summer squashes in a 4 x 13 foot raised bed. I planted the seeds on April 3rd and started harvesting around June 10th. Here is how the bed looked on April 8th, (the day they germinated), May 10th, and on June 10th when I started harvesting. One plant will bear two to three successive harvests before dying off.

It is best to pick patty pans when they are less than 4 inches in diameter.

How to Cook Roasted Patty Pan Squash (and other varieties of summer squash)

For roasting most vegetables, I think Mary Kane’s (aka Mom’s) trinity of McCormick’s Garlic Pepper, fine sea salt, and extra-virgin olive oil is a surefire way to a successful dish.

My mother was a fantastic cook whose nightly dinners were legendary. A big tip was to keep dinner simple. Basically, she prepared a protein, a starch and a vegetable or two every night. There were no fancy sauces or ingredients for which she had to spend hours searching. Her daily ten-mile drive to Walkers Roadside Stand, along the bucolic Sakonnet River in Little Compton, R.I. was more of a peaceful escape than a trip to hunt down ingredients.

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She learned early on that roasting vegetables enhanced their natural goodness, and that includes sweetness. I, in turn, learned by cooking by her side most of my life.

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Ingredients

2 pounds Patty Pan squash
2 tablespoons extra virgin olive oil
¾ teaspoon fine sea salt (or, to taste)
¾ teaspoon garlic pepper

Mise en Place

Instructions

Preheat oven to 400º.

Wash and dry veggies and cut off stems. Slice each squash into three segments.

Place slices in a bowl and toss with Mary Kane’s Trinity.

Arrange slices in a single layer in a large parchment-lined roasting pan.

Roast for 40-45 minutes. Flip over halfway if you want both sides browned. I don’t bother with this extra step.

I love the unique squashy taste and denseness of these Patty Pan slices.

Serve squash with:
Cooking Dinner in an Unfocused Way, or Ode to the Rice Cooker
Easy Roasted Salmon with Olive Oil and Garlic Pepperor
Lemony Grilled Chicken Breast
Very Berry Clafoutis or Ellen’s Most Moist Zucchini Bread for dessert

Always check the website for the most current version of a recipe.

© 2014-2017 Judy Wright. All rights reserved. Photos and text may only be used with written consent.

Roasted Butternut Squash, Brussels Sprouts, and Cranberries

I can not get enough of sweet, roasted chunks of butternut squash in the fall. I like to keep a whole cooked squash in the fridge to use in salads where the bright orange squash chunks take the place of tomatoes, or for use in warm, hearty grain salads made with onions, peppers, kale, and farro. Recently, I picked up a few butternut squashes and Brussels sprouts at a farmstand and roasted them with olive oil, salt, and garlic pepper.  When they came out of the oven, I sprinkled them with dried cranberries and a drizzle of sorghum syrup. The result was as colorful as it was yummy.
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Prepping butternut squash can be a challenge. The shell is hard to peel, and it feels like you are risking life and limb when you try to cut into one. I make a shudder/squirm movement everytime I make that first cut as I try to shake off the image of me lopping off one of my fingers. Here is a cooking tip, so none of us will ever have to face that scenario, microwave the squash for a few minutes to soften the shell and then peel and slice it. To do this, cut the tips off of each end of the squash, scoop out the seeds with a spoon, pierce the squash up and down its length with a fork, and microwave for three to five minutes depending on whether the squash is cold or at room temperature.
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The Recipe
Yield: makes 8-9 cups

Ingredients:
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2 pounds Brussels sprouts, stem trimmed and quartered
4 pounds butternut squash, peeled, seeded, and cubed
⅓ cup extra virgin olive oil
1 teaspoon sea salt
1 teaspoon McCormick’s Garlic Pepper
⅔ cup dried cranberries
2 heaping tablespoons sorghum syrup or honey

Instructions:
Preheat oven to 400º

Prep Brussels sprouts: wash, dry, trim the stem, and quarter lengthwise.
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Prep butternut squash. Microwave to soften shell and then peel, slice into discs, and dice into bite-sized pieces.
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Toss butternut squash, Brussels sprouts, olive oil, salt, and garlic pepper in a bowl. Spread into two parchment-lined, rimmed baking sheets.
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Roast for 20 minutes and then rotate pans on oven racks. Cook until done, about 20 minutes more. Remove pans from oven and immediately add about a third of a cup of cranberries and a heaping tablespoon of sorghum (or honey) to each pan. Stir together in a bowl and serve.
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Here it is served with Brooks’s recipe for Pork Tenderloin and Perfect Rice Every Time!

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Favorite Fall Desserts
Marion’s Crazy Good Pumpkin Bread with Chocolate Chips
Mom’s Pumpkin Pie
Mom’s Apple Pie with a Cheddar Streusel Topping
Mrs. Walker’s Cranberry Nut Pie
Pumpkin Cheesecake Pie
Pumpkin Bread Pudding with Caramel Sauce and Whipped Cream

Always check the website for the most current version of a recipe.

© 2014-2018 Judy Wright. All rights reserved. Photos and text may only be used with written consent.