Thursday, July 24, 2008

Roasted Spiced Pattypan Squash

Lisa, being the avid and talented gardener that she is, is always bringing something fresh for us to experiment with in the kitchen. Last night, she brought a pattypan squash she had just picked that morning, sliced it up into wafery slices, and marinated it in spiced olive oil before roasting it in the oven. This was my first pattypan squash culinary experience, and wow. What resulted was an almost melt-in-your-mouth side dish that had a slight sweetness to it, yet was balanced nicely by the other spices.

Roasted Spiced Pattypan Squash

1 patty pan squash, sliced into thin pieces
2 - 3 tbsp. olive oil
Fresh chopped Italian flat leaf parsley
Ground coriander to taste
Ground cumin to taste
Ground turmeric to taste
Ground pepper to taste
Salt to taste

Preheat oven to 425. Mix all spices to your own taste in the olive oil. Slice the squash into small pieces, then toss them in the olive oil so they are all coated evenly. Place on a foil-lined baking pan and place in oven to roast. They should roast for about 15-20 minutes, and should be turned or flipped after about 10 minutes to ensure even roasting. Take them out of the oven when they have become soft with a slight crispness around the edges. Serve as a side dish or with rice.

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