So about 3 years ago Justin and I were at Bauer’s Farm, which is a second generation family run farm up in Wisconsin. We honestly try to support local business whenever we can and the folks at Bauers have some of the most beautiful flower baskets I have ever seen. We buy all our flowers from them, we also get fresh vegetables, corn (non-GMO) and then in the fall, I kid you not, the biggest pumpkins you have ever seen.

Anyway, we were at the farm and they had these little squash that looked like flying saucers. We asked Vicky what they were and being the adventurous types we bought some. She told us how to cook them and off we went. Well, they were a huge hit!!

The next year we decided to plant some. LOL!!! Let me tell you that these little squash produce the largest elephant ear leaves and one impressive stalk. They also produce an amazing amout of patty pans, currently our fridge outside is in the middle of a competition of who can take up the most space, cucumbers or patty pan. I already know that the cukes are turning into pickles, but honestly, I have no idea what to do with all that patty pan.

The kids love them so I usually just roast them. When roasted they have a delicate, sweet, nutty flavor and they don’t need much, some olive oil salt and pepper is all I put on them.

 

Roasted Patty Pan Squash
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Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Roasted Patty Pan Squash
BigOven - Save recipe or add to grocery list
  • 1
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  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 350º
  2. Place the cubed patty pan in a mixing bowl, add the olive oil and gently mix together to coat the squash in oil
  3. Place a silicone mat or aluminum foil on a baking sheet and evenly distribute the squash
  4. Sprinkle fresh ground salt and pepper evenly over the squash.
  5. Place the pan in the oven and cook for 15 minutes. Take out of the oven and serve immediately
Recipe Notes

This recipe is: Gluten Free, Dairy Free, Vegetarian and Vegan

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