Roasted Patty Pan Squash "Steaks" - with Salsa - The Curb Market
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Roasted Patty Pan Squash “Steaks” – with Salsa

Patty Pan squash (or ‘patty pan’) is a variety of summer squash (Cucurbita pepo) notable for its small size, round and shallow shape, and scalloped edges, somewhat resembling a small toy top, or flying saucer.

It is similar in flavor to other summer squashes and can be substituted freely.


2 pounds large Winchester Farm patty pan squash

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1 Container of “Tony’s Tejas Salsa” (You pick the amount of heat!)


  1. Heat a cast-iron skillet over high heat, and preheat the oven to 450 degrees. Line a sheet pan with parchment. Alternately, prepare a hot outdoor grill.
  2. Slice the squash 3/4 inch thick (Cut out tough stem) and toss in a bowl with the olive oil and salt and pepper to taste. 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.
  3. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter. Top each one with a heaping spoonful of the salsa, and serve.
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