14 Aug 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!)
- 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.
- 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.
- 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.