Happy Saturday guys! We are in the kitchen today roasting veggies and I want to share how I achieve perfectly roasted squash. I feel like pattypan squash is not as widely popular as a zucchini, but they pretty much taste the same. That very rustic and buttery flavor is perfect for roasting. That is precisely why I am using ghee to coat the squash before roasting. The ghee is only going to enhance the buttery flavor of the squash.
Pattypan squash can be cooked in a variety of different ways. From grilling to pan searing to frying and oven roasting. This beautiful squash can become the perfect addition to your meal-prep menu.
- Don’t peel the squash. When it comes to roasting most varieties of squash, I would recommend you don’t peel them. The skins of pattypan, zucchini, and yellow squash are edible. When grilling, roasting or pan-searing those, it’s a great idea to leave the skin on. It holds the squash together and locks in flavor.
- When it comes to cooking pattypan squash, I like to keep the flavors very simple but bold. So when roasting, I pair them with ghee and herbs. Ghee brings out the buttery flavor of the squash and adding herbs brings out the earthy rustic flavors.
- Lastly, the squash doesn’t need a long cooking time. I like roasting them at a high temperature for a shorter period of time. This way, the squash cooks through but also gets a chance to develop a rich golden brown color.
PERFECTLY ROASTED PATTYPAN SQUASH
WHOLE30 II VEGAN II PALEO
Try serving with our Grilled Salmon in a Garlic Butter Sauce.
Roasted squash perfect for meal-prep, brunch or dinner.
1.5 lbs. baby Pattypan squash
salt and pepper
2 tbsp. melted ghee
1 tsp. herbs de Provence
1/4 tsp. turmeric powder
1/4 tsp. garlic powder
Preheat oven to 425 degrees F.
Start by wiping each squash with a damp paper towel or clean cloth. Then trim away any imperfections and cut in half. Transfer squash to a large baking sheet and sprinkle with salt and pepper. Now, in a small bowl, mix together melted ghee, herbs de Provence, turmeric and garlic powder. Pour mixture over squash and toss to make sure squash is well coated.
Spread squash in one layer and roast for 20-25 minutes (turning once) or until squash is tender and a little golden brown.*
Serve with a squeeze of lemon juice along with grilled chicken, fish or steak.
*If you are like me and like a little more char on the squash, you can roast them up to 30 minutes.