Tantalize your taste buds with this tantalizing roasted pattypan squash recipe! Combining garlic, herbs and a creamy herbed ricotta cheese creates an invitingly delicious flavor that’s perfect for any dinner party or family gathering – even the pickiest eater will love it. Delight in the flavors of summer today with this vegetarian masterpiece.
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.
