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!
Roasted Summer Squashes with Caper Gremolata
ProgammingChef Posted: 07/17/10
VaBelle35 Posted: 06/07/10
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
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
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!
EllenDeller Posted: 09/22/14
The gremolata elevates a simple roasted vegetable to a whole new level. Wow! I think the reviewer with pattypan squash problems probably had ones that were too large and old. Look for the small ones, not the giant outer-space saucer type. And keep the squash in fairly big pieces to withstand such a high temperature. I roasted red onion quarters along with these too (and some rosemary potatoes in another pan, with sausages on the side=dinner with easy cleanup. Use foil with cooking spray under everything, and there are almost no dishes to wash.
topfuziel Posted: 11/16/13
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
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.