Sunday, June 12, 2011

Roasted Pattypan Squash

Roasted Pattypan Squash recipe by Barefeet In The Kitchen
This giant squash was hiding in my garden unbeknownst to me. I grinned when I found it this morning. Pattypans are typically harvested at about 2-3 inches in size. This lovely one grew to almost 5 inches across before I noticed it hiding in the back. After my boys finished laughing like crazy at the monster size, I decided to try roasting it whole.  It was good! I liked the texture and the flavor and I really liked the presentation.

Roasted Pattypan Squash
(printable recipe)

(1) giant pattypan squash
1 garlic clove, minced
olive oil
freshly cracked black pepper
kosher salt
dried oregano

Preheat oven to 400 degrees. Wash and place pattypan on a foil lined pan. Drizzle olive oil over the squash. Mince a garlic clove and spread that over the top. Crack fresh pepper, sprinkle kosher salt and oregano on top. Season generously! There will be more seeds than usual in the center of the bigger squash. You'll only be eating around the sides of the squash.

Cook for 20-25 minutes, just until it is hot and starting to soften slightly. The goal is to have a bit of bite to the squash, nothing soft or squishy at all. The texture was excellent. I couldn't resist taking a picture of my plate after I cut the squash. It was still firm and absolutely delicious. I liked it so much that I am already planning ways to stuff these next time. Enjoy!

Roasted Pattypan Squash recipe by Barefeet In The Kitchen


  1. delectable dish..yummy n inviting..:P

    Tasty Appetite

  2. I can't believe it - this is perfect. I went to the farmers market yesterday and bought Patty Pan Squash - not knowing WHAT on earth to do with it. They are sitting on my kitchen counter - so perfect! Your recipe sounds delicious - can't wait for dinner!

  3. Hi Mary. Just reading your recipe and comments about larger patty pan and how you were considering coming up with a plan for stuffing them "Next Time". I was wondering if that "time" had occurred yet. It is, as I type this,5 years later. I hope that no misfortune has precluded your desire to follow thru. I just would like to consider stuffed patty pan with Italian sausage, etc. as a possibility, but need to follow someone who has done the experimenting!

    1. I have stuffed patty pan, zucchini, and other varieties of squash several times:

      For patty pan squash, I steam them first until tender and then stuff and bake.