|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Patty pan squash could more accurately be called "flying saucer" squash because of its appearance—and, in fact, it sometimes is. Some say these little squashes look like Scottish tams. The patty pan is small, round and flat, with edges that resemble an alien spacecraft. It might be yellow, white, or green.
Its appearance aside, patty pan squash is versatile and makes for some delightful summer recipes. It can be grilled, fried, or, in this case, oven-roasted. Patty pans impart a somewhat buttery flavor, although some people think they taste more like olive oil.
This easy recipe for roasted patty pan squash uses shallots and herbs and makes a wonderful side dish for dinner parties.
- 1/2 pound patty pan summer squash (cut into 1-inch chunks)
- 1 shallot (sliced thin)
- 1 teaspoon chopped fresh thyme
- 1 tablespoon olive oil
- Pinch of sea salt
Preheat oven to 400 F.
Toss the squash, shallot, thyme, olive oil and salt together in a bowl.
Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork.
Serve hot or at room temperature.
- When buying patty pan, look for smaller, young squashes; they tend to be more tender with a more delicate flavor.
- You can't always find patty pan in the produce sections of mega-supermarkets, so if you strike out at your local grocery, try a farmer's market; they're in season from May through the end of September.
- Like most summer squashes, the skin is edible, so you don't have to worry about peeling it away first before cutting the squash into chunks.
- Cut off and discard the tough ends, and you might want to scrape out any visible seeds.
- Store patty pans wrapped in plastic wrap in the refrigerator for up to three days until you're ready to use them.
- Patty pan squash is remarkably low in calories, making it diet-friendly.
- This squash has more vitamin A than zucchini does, and it's a good source of vitamin C as well.
- For a different flavor, try using rosemary or marjoram instead of the thyme, or use a combination of your favorite spices and herbs.
- You can also cut the patty pans into horizontal slices for an alternate presentation.