Stimulate your palate with this enticing roasted pattypan squash recipe! The stunning blend of garlic, herbs, and creamy herbed ricotta cheese concocts an irresistibly appetizing taste, ideal for any dinner event or family get-together – even the most discerning of eaters will find it appealing. Savor the flavors of summer right now with this vegetarian culinary delight.
Ingredients:
- 4 medium-sized pattypan squash
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 cup ricotta cheese
- 1 tbsp chopped fresh basil
- 1 tbsp chopped fresh parsley
- Zest of 1 lemon
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the pattypan squash in half, and use a spoon to scoop out the seeds and pulp.
- In a small bowl, mix together the minced garlic, olive oil, oregano, thyme, salt, and pepper.
- Place the pattypan squash halves on a baking sheet, cut side up. Brush the garlic and herb mixture over each squash half.
- Roast the squash in the preheated oven for 20-25 minutes, or until they are tender and lightly browned.
- While the squash is roasting, mix together the ricotta cheese, chopped basil, chopped parsley, and lemon zest in a small bowl.
- When the squash is finished roasting, remove them from the oven and let them cool for a few minutes.
- Once the squash has cooled slightly, spoon a dollop of the herbed ricotta cheese mixture onto each squash half.
- Serve the roasted pattypan squash immediately, garnished with additional fresh herbs if desired.
Ideal for a party of four, this side dish pairs beautifully with roasted carrots and sweet potatoes or an invigorating green salad dressed in lemon vinaigrette.