Yet another CSA box has arrived, and this time I felt like I could post about it because there were some non-green things inside.
Here we have blueberries, beets, onion, bok choy, cauliflower, pattypan squash, kale, snow peas, mint, and green onions.
As much fried, baked, boiled, and sautéd squash as I’ve had in my life, I have never eaten pattypan squash. True story. And after trying this recipe that my friend Christi found, I sure am glad it turned up.
Roasted Pattypan Squash with Herbed Chickpeas
adapted from Chocolate & Zucchini
2-4 small pattypan squashes
Salt & black pepper
1 handful cilantro
8 mint leaves
1 tablespoon capers, rinsed
Cayenne pepper to taste
1 lemon, zested & juiced
1 can chickpeas, rinsed & drained thoroughly
- Preheat the oven to 400 degrees. Cut off the stem and root ends of the pattypan squashes, and cut each of them into 8 sections, all about the same size. Place the sections on a baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat. Roast in a single layer for 30-40 minutes, until cooked through and browned.
- While the squash is roasting, finely chop the herbs and capers together. Place in the bottom of a medium-sized bowl and add a drizzle of olive oil, cayenne pepper, lemon zest, lemon juice, and black pepper. Whisk together to create a dressing.
- Add the chickpeas to the herb dressing, and let rest in the refrigerator. When the squash has cooled, toss with the chickpeas and serve.
I swear it kinda smelled like sweet pancakes when these babies were roasting. And then, they tasted buttery sweet. Yum! So nice to meet you, pattypan squash. I have a feeling this won’t be our last encounter.
Confession: I realize the title of this post is silly. And I’m sorry. But I was at a loss, people. You try making everything you say come out witty and see if you don’t come up short now and then.