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
- 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!