Roasted Pattypan Squash with Italian Salsa Verde

Pattypan squash were a feature in a recent CSA share. I love the look of them, but am always at a loss for something different to do with them. This was from the NY Times, and while the cooking wasn’t all that different, the salsa verde was. Serves 4:

Roasted Pattypan Squash with Italian Salsa Verde

  • 1 to 2 garlic cloves, halved
  • Salt to taste
  • 1 anchovy fillet, rinsed (optional)
  • 1 tablespoon capers, rinsed and chopped
  • ¼ cup extra virgin olive oil
  • ¾ cup (tightly packed) parsley leaves (25 grams)
  • Freshly ground pepper
  • 2 pounds large pattypan squash
  • 2 tablespoons olive oil
  • Salt and pepper

Combine the garlic, salt, anchovy fillet and capers in a mini food processor or use an immersion blender and grind to a paste. Add the parsley and process to a paste. Slowly add the olive oil and process until you have a smooth mixture. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before serving. The salsa will keep in the fridge for a few days.

Heat a cast-iron skillet over high heat and preheat the oven to 425-450°. Line a sheet pan with parchment. Alternately, prepare a hot outdoor grill.

Slice the pattypan squash ¾” thick and toss in a bowl with the olive oil, salt and pepper. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan. Place in the oven and roast for 5 minutes. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through. Remove from the heat. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through. Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, serve hot or warm and enjoy!

My verdict:

I’m not quite sure what tossing them in a bowl with oil etc. does other than dirty a bowl. Sort of the same with searing them in the cast iron pan. I followed directions, but next time think I’ll just roast them for a few minutes longer. The salsa verde was good and went well with the pattypan squash. I used a very large anchovy that I had from some lovely Spanish ones and could taste it more than normal. Next time I think a smaller anchovy or half a large one would probably do. We had the squash with a steak and the salsa verde was a nice topping for the steak as well.

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