Maintaining a lively, in-season menu can be challenging, so we visited Common Good City Farm to get some inspiration for quick summer recipes. Program outreach coordinator Josephine Chu introduced us to pattypan squash, a whimsical looking vegetable with a fun name. Try her recipe as a side dish—if you can resist eating it right off the pan.
Josephine’s Roasted Pattypan Squash:
You will need:
- 1 pattypan squash
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 3-4 sprigs of rosemary, chopped
- 3-4 sprigs of thyme, chopped
- Preheat oven to 350 degrees.
- Wash the pattypan squash. Then slice lengthwise into 1/8-inch slabs.
- Lay on a baking pan, and drizzle with olive oil.
- Season with salt, pepper, rosemary, and thyme.
- Bake squash for 30 minutes.
- Flip squash and bake for an additional five minutes.
- Enjoy your pattypan squash.
Get creative and try roasting other veggies—like carrots or zucchini—with the same ingredients.