in the vast world of vegetables out there, patty pan squash for sure have the cutest name.
how could you not want to eat something that is prefaced with patty pan? i looked up the etymology of the name, even that is cute.
but on its own, patty pan squash is not really that exciting.
but when you roast it, mix it with chickpeas and a nice herby dressing, then you’ve got something to blog about. and that i shall.
Warm Patty Pan Squash and Chickpea Salad
Recipe type: Side Dish
Serves: 2-3
Ingredients
- 1½ lbs patty pan squash, cut into large wedges
- 4 tablespoons olive oil, divided
- salt
- 3 tablespoons cilantro
- 8-10 mint leaves
- 1 tablespoon capers
- pinch of red pepper flakes
- 1 shallot
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ teaspoon black pepper
- 1 15 ounce can cooked chickpeas
Instructions
- Preheat oven to 400.
- Place squash, cut side up, on a baking dish and drizzle with 2 tablespoons olive oil and salt. Roast for 20 minutes.
- Meanwhile, combine cilantro, mint, capers, red pepper flakes, shallot, lemon zest and juice, black pepper, and 2 tablespoons olive oil in a small food processor. Pulse a couple of times. Mix together herb dressing with chickpeas.
- Once squash is cooked, let cool for a couple minutes. Then, arrange squash on plate and top with chickpeas.
adapted from chocolate and zucchini.
recipe rephotographed August 2014.
[…] A huge patty pan squash will be perfect to redo the old photos of this herbed squash and chickpea salad. […]
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