Recipe: Roasted Patty-pan Squash

About a year ago, I belonged to a CSA group.  I'm not a member anymore, for a variety of reasons.  One of those reasons was that, being both of Mediterranean descent, neither I nor my husband knew what to do with about half of the vegetables we got.  There is a vast difference in climate between Naples and New England, let alone the Greek islands and New England.  Anyway, last fall we hosted a dinner for a large group of our friends.  Someone who was supposed to bring a vegetable side dish had to cancel at the last minute.  I had a box of squash I couldn't even identify, and that was about it for unclaimed vegetables in the house.  So I did what I do best, which was "wing it."  I chopped up the squash and roasted them in the oven, and it came out fine. 

 

Fast-forward about eleven months.  I was very ill the day after I got back from my "vacation," all alone and with no actual food in the house.  I went to the store and, knowing that I would need vegetables later in the week, I decided on some pretty patty-pan squash.  I think my choice was based more on the fact that the squash were cute and pretty rather than my having any actual plan for what to do with them.  My husband has always had this aversion to squash.  We never ate much squash growing up, possibly excepting zucchini, so I was kind of at a loss when I felt well enough to cook again.  I decided that I would try to re-create that dish.  How did it come out?  I'll tell you.  When my husband found out that I was serving squash with dinner, he frowned.  "I don't like squish," he said.  "You didn't like eggplant either," I pointed out, "and you've enjoyed everything I've made with it.  Just try it."  He grumbled, and we carried the food to the table.  He poked at the squash.  "Huh," he said.  "This isn't a squash.  It isn't squishy."  "Squash isn't supposed to be squishy," I told him.  He tasted it.  "Is there butter in this?" he asked me suspiciously.  "It tastes like there's butter in this."  "No butter," I assured him.  "Just a little bit of olive oil for the roasting."  Ten minutes later, his comment was, "I can't believe I'm taking seconds of squash."  He took thirds, too!  I'd call that a success.  Since the cost per serving is only $0.79, I'm submitting this to the Frugal Fridays blogging event. 

 

Roasted Patty-Pan Squash (serves 4; approx. cost per serving $0.79)

8 patty-pan squash, quartered

2 tablespoons olive oil

1 tablespoon dried oregano

1 tablespoon dried thyme

Kosher salt and black pepper to taste

Equipment:

• Roasting pan

1. Preheat your oven to 450 degrees.
2. Combine all ingredients in the roasting pan.  Toss to coat well. 
3. Roast until reasonably tender and fragrant, about 15 - 20 minutes. 
4. Serve. 

Technorati Tags: Easy recipes,vegetables,squash,patty-pan squash,vegetarian dish,vegan dish,original recipes,side dishes

Comments

[Mike]

Glad to hear it was a success! I'd avoided squash for a long time, too...but for no good reason. When I finally gave it a second chance, I was kicking myself for neglecting it for so long. Roasted, baked, cubed, pureed, etc--I'll have it any way you give it to me!

[Tom Aarons]

Squash really are one of those things were the cooking method matters. And you've got it so right! They look delish in your photo too!

[Elizabeth]

I have only recently discovered patty pan squash myself, and I have become *obsessed*. I baked them in a casserole with cheese and milk-soaked bread, and added them to an "Italian shepherd's pie," both to excellent effect. I'll try your recipe next.

[Fearless Kitchen]

Elizabeth - that looks like a really interesting idea, I'll have to give it a try sometime!

[Darlene Phillips]

Try slicing 1/8" thick, slice onion same way or use dried onion flakes, sliced green bell pepper (I use jalapenos) and saute in a little olive oil or meat grease - after you have turned once, then add fresh sweet corn cut from the cob...a little salt and pepper and cook till tender. A NON squash eater now asks for it on a regular basis.

[Fearless Kitchen]

Darlene - Sounds great!

[Bybrandy]

I just found this googling ideas for what to do with this farmers market find. I tried patty-pan squash a season or two ago and it didn't turn out. I've been avoiding it.

This weekend it just looked too fresh to pass up. I bought it and tonight was floundering around the web looking for something different from lasttime.

My squash were texas sized and they took a few extra minutes but they were so simple and sweet. Good stuff.