![]() (Be careful as the pan will be hot!) Sprinkle with salt and pepper. Spread the squash on the baking sheet in a single layer. ![]() Drizzle 1 tablespoon of oil onto the hot baking sheet. Once the oven is preheated, carefully remove the hot pan. The smaller cooked in 30 minutes and the larger took 40 minutes. ![]() The bake time will vary greatly depending on the size of the Patty Pan. Coat them in olive oil and place them stem side down in a baking dish. To roast the squash, move the oven rack to the middle position. Trim the stem off the squash to create a flat surface. I prefer roasting, as it produces a delicious caramelized outside. You can saute it in a skillet, similar to zucchini, or roast it in the oven. While it may not be a common squash at the grocery store, keep your eyes peeled for this squash at farmer’s markets! How to Cook Patty Pan Squash Patty pan squash is a summer squash meaning it is in season starting in July and lasts throughout the remainder of the summer. Spoon stuffing into individual squash, spreading it evenly between all six. It does have a tendency to get a little bitter as it grows larger. Sugars 0g Sodium 85mg How to Make It Step 1 Remove the tops and bottoms of each squash. I love this patty pan squash with a drizzle of cilantro pesto! While most patty pan squash is around the size of a tennis ball, some patty pan squash will grow quite large. It’s delicious with paired with herbs like cilantro or parsley. It’s slightly sweet and the texture is soft and tender when roasted. Patty pan squash has a sweet, mild flavor, similar to yellow summer squash. Like summer squash and zucchini, you do not need to peel patty pan squash, you can leave the skin on. Yes! Unlike butternut squash or spaghetti squash, the skin of a patty pan squash is edible. Remove and set aside on paper towel to cool. Fry in 1/4 inch hot oil, for 2-3 minutes each side. Then in a large plastic zip-lock bag, add cornmeal and generous amounts of salt and pepper. Can you eat the skin of a patty pan squash? Step 1 Crack eggs into a pie plate, beat and add generous amounts of salt and pepper, mix well.
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