|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 2g||8%|
|Total Sugars 5g|
|Vitamin C 9mg||43%|
|*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.|
Pattypan squash could more accurately be called "flying saucer" squash because of its appearance—and, in fact, it sometimes is. The pattypan squash is small, round, and flat, with edges that resemble an alien spacecraft. (Some say this little squash looks like a Scottish tam.) It might be yellow, white, or green, or a combination thereof.
Its appearance aside, pattypan squash is versatile and makes for some delightful summer recipes. You can use it like any other summer squash or zucchini, and you don't need to peel it before cooking, either. It can be grilled, fried, or in this case, oven-roasted. It tends to stay a little bit firmer when cooked than yellow or green squash. Pattypan squash imparts a somewhat buttery flavor, although some people think it tastes more like olive oil; you might also say it tastes like what you pair it with.
This easy recipe for roasted pattypan squash uses shallots and herbs and makes a wonderful side dish for dinner parties. This recipe will feed two people, but you can double or triple it if you're feeding a crowd. It makes for an especially good side along with grilled chicken or salmon.
Click Play to See This Oven-Roasted Pattypan Squash Recipe Come Together
"If you're looking for a light, flavorful side dish that’s healthy and inexpensive, this oven-roasted pattypan squash is a great option. It's a simple chop it, toss it, and roast it type of recipe. If you are unable to find this squash in your local grocery store, try looking at your local farmers' market." —Victoria Heydt
1/2 pound pattypan summer squash, cut into 1-inch chunks
1 medium shallot, thinly sliced
1 teaspoon chopped fresh thyme
1 tablespoon olive oil
Pinch sea salt
Gather the ingredients. Preheat the 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. Enjoy.
- When buying pattypan, look for smaller, young squashes; they tend to be more tender with a more delicate flavor.
- You won't always find pattypan squash in the produce section of supermarkets except when it's summertime and they're in season. Otherwise, a farmers market between May and September is your best bet.
- Cut off and discard the tough ends, and you might want to scrape out any visible seeds before cooking.
- For a different flavor, try using rosemary or marjoram instead of thyme, or use a combination of your favorite spices and herbs. Fresh basil and parsley work well, too.
- You can also cut the pattypans into horizontal slices for an alternate presentation.
How to Store Pattypan Squash
Before using them, store pattypans wrapped in plastic wrap in the refrigerator for up to three days.
If you have any leftovers, they will keep for three to five days covered in the refrigerator. Eat them as they are or cut them up into smaller pieces and toss with hot cooked pasta, fresh lemon juice, and Parmesan cheese.