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
Ingredients
- 1 giant pattypan squash
- 1 garlic clove minced
- olive oil
- freshly ground black pepper
- kosher salt
- dried oregano
Instructions
- 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!
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Jay says
delectable dish..yummy n inviting..:P
Tasty Appetite
Inside a British Mum's Kitchen says
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!
Mary
Anonymous says
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!
Mary says
I have stuffed patty pan, zucchini, and other varieties of squash several times:
https://barefeetinthekitchen.com/2011/07/spicy-italian-stuffed-bell-peppers.html
https://barefeetinthekitchen.com/2011/08/round-zucchini-stuffed-with-lemon.html
https://barefeetinthekitchen.com/2013/05/spicy-mexican-stuffed-bell-peppers-recipe.html
For patty pan squash, I steam them first until tender and then stuff and bake.
Lily says
How long would you say to steam the squash?
Mary Younkin says
The time will depend on the size of the squash, you want it to be tender enough to easily pierce with a fork.
Rebecca Billard says
Thank you for your extra remarks on this recipe. I hollowed the seeds out of my squash and baked it for 35 minutes filled with fresh pesto putting a little parmesan on the top at the end. Served for two cut in half. Very healthy. I have never cooked one of these before. This one was a gift from a friends garden.
Casey Sedotal says
Yummy
Mary Younkin says
I’m so glad you like it, Casey!
Holly Currie says
Do you cut it in half for roasting
Mary Younkin says
I leave the smaller pattypans whole (3 inches or smaller) and slice the larger ones in half, Holly.
Cindy says
I added walnuts, let it cook a little longer, let it rest. I used garlic olive oil, cracked pepper & sea salt.
Yummy
Mary Younkin says
I bet that was delicious, Cindy.