Oven Roasted Patty Pan Squash Food

OVEN-ROASTED PATTYPAN SQUASH WITH SHALLOTS AND HERBS

Steps:

• 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.

HOW TO COOK PATTY PAN SQUASH

Steps:

• Preheat the oven to 425 °F (218 °C) and grease a baking pan. Get out a 10 in × 15 in (25 cm × 38 cm) baking pan or roasting dish and spray the bottom with nonstick cooking spray. If you don't have nonstick cooking spray, brush 2 teaspoons (9.9 ml) of vegetable or olive oil in the pan.
• Trim the ends off of the patty pan squash and cut each squash in half. Place 1 1⁄2 pounds (0.68 kg) of small rinsed patty pan squash on your cutting board and use a small knife to cut the stem and bottom tip from each squash. Then, cut each squash in 1/2. If your patty pan squash are larger than 4 inches (10 cm) across, cut them into quarters instead.
• Mix the oil, garlic, salt, oregano, thyme, and pepper in a bowl. Pour 1 tablespoon (15 ml) of olive oil into a small bowl and add 2 minced cloves of garlic along with 1/2 teaspoon (2.5 g) of salt. Stir or whisk in:Tip: If you'd rather use fresh herbs, lay 1 sprig of fresh thyme and 1 sprig of fresh thyme over the squash when you put it in the pan. Then, remove the sprigs before serving the squash. 1/4 teaspoon (0.5 g) of dried oregano 1/4 teaspoon (0.5 g) of dried thyme 1/4 teaspoon (0.5 g) of ground black pepper
• Put the squash in the pan and toss it with the oil mixture. Transfer the patty pan squash to the greased baking pan and pour the oil and herb mix over them. Use a large spoon to move the squash around so they're coated with the flavorful oil.
• Put the squash in the oven and roast it for 10 to 15 minutes. Put the pan into the preheated oven and cook the squash until they're tender. To test if they're finished roasting, stick a fork into 1. If you can pull the fork out easily, the squash is done. If the patty pan squash is still too firm for your liking, roast them for another 3 to 5 minutes and check again.
• Scatter 1 tablespoon (4 g) of minced parsley over the squash. To add a fresh flavor to the roasted squash, top them with the optional chopped parsley. Consider serving your roasted patty pan squash with roasted chicken, broiled salmon, or grilled steak. Although you can refrigerate leftover patty pan squash in an airtight container for up to 5 days, they will become soggy the longer they're stored.

OVERSTUFFED PATTYPAN SQUASH

Steps:

• Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.
• Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes. Transfer the squash to a serving platter and set aside.
• Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.

GARLIC AND HERB ROASTED POTATOES AND SQUASH

Steps:

• Preheat the oven to 425F.
• Cover the bottom of a large baking sheet with aluminum foil.
• Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
• Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
• Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
• The veggies should be tender on the inside and caramelized in places on the outside.
• Adjust seasoning to taste.
• Serve immediately.

STUFFED PATTY PAN SQUASH

Steps:

• Preheat oven to 350°F (175°C).
• Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance.
• Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash. (I used larger squash so discarded the seeds - warning the squash is very liquidy in the center so I drained it a bit after scooping.
• Mince the reserved squash.
• Combine remaining ingredients in a bowl with the minced squash, mixing well.
• Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
• Bake for 15 minutes in the preheated oven, or until squash are heated through.

SAUTEED PATTY PAN SQUASH

Steps:

• Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
• Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.