It’s summer and that means summer squash! If you are growing squash in your garden, it seems you either have too much, or not enough. If you are in the “too much squash” camp, you quickly find yourself discovering new ways to use all that squash. How about a great roasted pattypan squash recipe? It’s quick, easy, and delicious.
Parmesan Roasted Pattypan Squash
I never tried pattypan squash before. It was always the long-neck yellow squash or the green zucchini my mother grew in her gardens. Summer and squash seem to go together in my memories of childhood. But my dear husband doesn’t like squash (or so he thinks). So what to do with these odd-shaped squash? How about roasting them with butter, parmesan, and bread crumbs?
It was delicious, and husband enjoyed it. Really. With butter and cheese, how can you go wrong?
Slice squash and layer in casserole dish
Add a pat of butter to each slice
Layer with bread crumbs, parmesan, salt, and pepper to taste
Bake 20 minutes or until golden brown
The squash will be soft with a toasty crunchy layer of crumbs and parmesan – yum!
How do you enjoy your summer squash?