I love these squash and they are hard to find in my area - farmers just don't seem to grow many of them. I found these at The Wild Ramp in Huntington from the Pottager.
I cut 2 patty pan squash into quarters and then again, to make 8 pieces from each squash. Next, i scooped the seeds out and threw them into the compost.
I rubbed 2 TBSP coconut oil on the pieces and spread them out on a baking pan.
I sprinkled them with minced garlic, (garlicgold.com) sea salt, dill, and black pepper. (Use the herbs you like - I was out of basil....)
I roasted them in a 450 degree oven for 20 minutes.
You CAN eat the rind of these squash, in case they are new to you and you were wondering.
Excellent, didn't know about being able to eat the rind. A co-workers brother-in-law has a farm and grew these. I have about 30lbs of these things, which would probably cost a fortune at my local organic market so I'm glad i was able to get them for free. Looking forward to trying this and other paleo recipes with them.
ReplyDeleteI love them! Slice them, pat them with almond flour, smoked sea salt, and freshly ground black pepper, then fry in coconut oil. This is how I do fried paleo green tomatoes, too!
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