Roasted Patty Pan Squash
I dream of this dish all through the long Canadian winter. Sunny yellow squash is sliced and roasted in the oven or under the broiler until the surface caramelizes and the inside is tender and just a little bit sweet. It's a fantastic side dish on it's own but can also be chopped up into smaller chunks after roasting and thrown into a summer pasta alongside tomatoes, sweet peppers and basil.
- 1-2 patty pan squash, depending on size
- olive oil
1. Preheat oven to 450F if using bake method. No preheat needed if using broiler method.
2. Slice patty pans into roughly 1/2 inch thick slices.
3. Lay on cookie sheet on top of parchment paper, drizzle with olive oil and salt to taste. Ideally you shouldn't have to overlap any slices, but don't worry if you do, they will shrink a bit with cooking and then you can pack them more tightly together.
4. Either bake or set under broiler. Turn slices over when the surface is thoroughly browned and caramelized. This will take about 20 minutes per side on bake and 10 minutes per side on broil, depending on the thickness of the slices. Don't under-brown! The squash only gets sweeter and more tender the longer you cook so when in doubt cook more rather than less.
5. Enjoy the summery goodness on your plate!