Roasted Patty Pans with Lemon & Garlic infused oil


A charming variety of summer squash, patty pans have a disc-like shape, fat center, and scalloped edges. This UFO shaped vegetable has a sweet, nutty flavor, and tender flesh. Keep it simple to reap flavor that is out of this world.

Summer Squash Variety: Sunburst Patty Pan

Summer Squash Variety: Sunburst Patty Pan


  • 2 lb. Patty pan squash

  • 1/4 cup chopped parsley

  • 5-7 basil leaves

  • 1/2 cup olive oil

  • 5-7 Garlic cloves

  • 1 lemon, juice and peel. Use a vegetable peeler to peel skin for infused oil.


  1. Preheat oven to 400 F

  2. Wash and slice squash, toss with salt, pepper, and 2 tb olive oil. Make sure not to put too much oil because it will cause them to become mushy.

  3. Infused Oil: combine garlic, lemon juice, peel, and olive oil in a small pan. Heat over the stove for 6-8 minutes on low, or until garlic turns brown. Strain oil and set aside.

  4. Roast quash for 15 minute. Take them out of the oven and toss with a spatula. Put them back in the oven and roast for 8-10 more minutes, or until golden.

  5. Drizzle with infused oil, top with fresh parsley and basil. Enjoy!

Did you know that the word “Squash” comes from the Narragansett Native American work askutasquashm, which translates to “eaten raw or uncooked.” Squashes are one of the oldest known crops, estimating back 10,000 years. There is good reason why they stuck around.

Summer squash, like the patty pan, may be green, white or yellow. The more mature the deeper the color and thicker the rind. Patty Pans come in white, yellow, and deep green colors, and are generally picked while they are young, immature, and tender because at this stage, they are sweeter and more appetizing. They are a good source of vitamin C, A, Potassium, and B vitamins.

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