Roasted Summer Squashes with Caper Gremolata

  • ProgammingChef Posted: 07/17/10
    Worthy of a Special Occasion

    I picked up some pattypan squash and zucchini this morning at the farmer's market with no ideas on what to do with them. I'm so glad I found this recipe, it was absolutely delicious and super easy. It was the first time I've had pattypan squash but definitely not the last!

  • VaBelle35 Posted: 06/07/10
    Worthy of a Special Occasion

    I had only seen pattypan squash in Farmville on Facebook so I was intrigued when I saw this recipe and our Farmer's Market was brimming with them. This recipe is excellent and very easy. I made it exactly as written. The only thing I would add (as I always do with CL recipes) is salt ;o)

  • shedder3 Posted: 06/27/10
    Worthy of a Special Occasion

    My family all loved this. It was surprising that the ingredients worked so well together. I was afraid it would be too tart, but it was excellent. The only modification I made was to add some onions to the pan while roating the squash. I will make this again.

  • CookingWithBoo Posted: 08/12/10
    Worthy of a Special Occasion

    Used yellow squash instead of the pattypan because that was what I had. I found this to be even better on the second day cold out of the fridge. Yummy!

  • topfuziel Posted: 11/16/13
    Worthy of a Special Occasion

    I found the directions for preparing the pattypan squash a little confusing. I ended up cutting it in half as directed, but then I scooped out the seeds and cut it into large cubes. I also added the onion as suggested by a previous reviewer. In order to soften the squash enough and to brown it, I roasted it all for an extra 8-10 minutes. It was great!! My husband, who only likes vegetables drenched in butter, took thirds!!! We found the pattypan squash skin very tough, so next time I will peel the squash. Definitely a keeper, with few modifications.

  • StephanieLark Posted: 07/29/13
    Worthy of a Special Occasion

    Loved this recipe! Made with a combo of summer squashes & zucchini - multiple varietals. The squash is a high-water ingredient so shrinks down significantly (so don't be afraid of how much squash you're chopping up because it will reduce by more then half) & while it got really soft when roasting I felt it was a bit mushy. When making the gremolata I was worried it'd be too over powering with all the delicate squash but it was perfect & the sweet caramelized squash shined through! I think next time I'll try it with fresh basil instead of parsley because it's my favorite fresh herb.

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