Description
Patty Pan Squash Four Ways is a delightful exploration of this charming summer vegetable, perfect for any meal occasion. With its mild flavor and unique shape, patty pan squash can be easily transformed into a variety of delicious dishes. Whether you choose to roast, stuff, grill, or blend it into a soup, each preparation method enhances its natural sweetness and nutritional value. These recipes are not only simple to make but also visually appealing, making them a fantastic addition to your dining table. Enjoy the versatility of patty pan squash with these four creative approaches that are sure to impress family and friends alike.
Ingredients
- Patty pan squash
- Olive oil
- Cooked quinoa
- Chopped bell peppers
- Chopped onion
- Shredded cheese
- Vegetable broth
- Garlic
- Salt
- Black pepper
- Garlic powder
- Lemon juice
- Fresh herbs (like thyme or rosemary)
Instructions
- Wash patty pan squash thoroughly and cut off the tops.
- For roasting: Preheat oven to 400°F (200°C). Halve squash, season with olive oil, salt, pepper, and garlic powder. Roast for 25-30 minutes until tender.
- For stuffing: Preheat oven to 375°F (190°C). Mix cooked quinoa with chopped vegetables and cheese; fill each hollowed-out squash. Bake for 20 minutes.
- For grilling: Brush halved or whole squash with olive oil and lemon juice; grill on medium-high heat for about 5-7 minutes per side.
- For soup: Sauté onion and garlic in a pot, add diced squash and vegetable broth; simmer until tender (15-20 minutes), then blend until smooth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking, Grilling, Blending
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed patty pan squash (150g)
- Calories: 160
- Sugar: 3g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg