Reheat the squash in the oven or a toaster oven as using the microwave will make it too damp. However, you can save the squash in the refrigerator for up to 3 days, in an airtight container. This recipe is best served fresh from the oven. Easy Oven Baked Shrimp Recipe - the simplest way to make shrimp!.Pan-Seared Halibut with Capers and Dill - a robust, flavorful fish dinner recipe.Lemon Pepper Chicken Thighs - zesty and flavorful chicken thighs.Baked Parmesan Panko Cod Recipe - a delicious crispy cod recipe.Here are some wonderful main course ideas that pair well with roasted summer squash. Mix the panko and parm together and use it to top the squash slices. ![]() Breadcrumbs - if you'd like a crispy squash topping, sub ¼ cup of the parmesan cheese for ¼ cup panko breadcrumbs.If you use a softer cheese, cook the squash for 10 minutes before adding it, and then bake for 10 more minutes after adding the cheese. Cheese - feel free to substitute the type of cheese used on these squash - you may enjoy the flavor of goat cheese as well.Balsamic Vinegar - if you want a little tang, drizzle some balsamic vinegar or balsamic glaze over the squash after they come out of the oven.Fresh Herbs - instead of using micro greens or parsley to top the squash, use some chopped fresh basil, oregano, thyme, sage, or whatever other seasonal herbs you have available.Here are some other variations to this recipe and substitution ideas. Zucchini Spaghetti (Zoodles with Marinara). ![]() ![]() Love delicious summer squash? Try some of our other favorite recipes with zucchini and yellow summer squash. Serve immediately with an optional garnish of chopped parsley or micro greens. Remove the squash from the oven and place on a serving dish. Then turn the broiler on high for 1 minute till the cheese is lightly browned. Sprinkle most of the parmesan cheese across the squash slices (reserving 2 to 3 tablespoons).īake the squash for 20 minutes. Flip the squash and repeat with olive oil, salt, and pepper. Use two baking sheets if necessary.īrush the squash slices with olive oil and sprinkle salt and pepper on each slice. Place the squash slices in a single layer on a parchment or aluminum foil lined baking sheet. Slice the patty pan squash lengthwise into ¼ inch slices. Optional - finely chopped parsley or micro greens for a garnish.Here's what you'll need to make this patty pan squash recipe. If you're lucky, your local grocery store will have it in stock in July or August. Patty pan squash is often grown by backyard gardeners and you can often find it at the farmers market. If you have a large pattypan squash, I recommend stuffing it like acorn squash. In general, the smaller the squash the more tender and flavorful it will be. They're often light green, dark green, white, yellow, orange, or some variety of several of those colors. You'll likely find patty pan comes in a variety of colors. Its unique scalloped edge shape and small size make some people think it's just a decorative and inedible gourd! I think you'll find that it's a delicious, tender, and uniquely flavored squash. Patty pan squash is also called UFO squash (for its resemblance to a flying saucer shape), granny squash, and custard squash. Their skin is slightly thicker than other summer squashes and zucchini, but it's edible and quite tasty. Pattypan squash (or patty pan) is a summer squash varietal that has a mild flavor similar to yellow squash and crookneck squash. They're usually available all through the later summer months. Keep your eyes peeled for them starting in July. Patty pan are a little tricky to find, and may only be available at your local farmer's market. But, a patty pan is a denser, sturdier summer squash that benefits from a good roast in the oven. Most summer squash is better sauteed - it doesn't stand up well to roasting. I truly think this is the best way to make patty pan squash. ![]() You are going to love this roasted patty pan squash with parmesan - it's a fantastic summer squash recipe!
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