Baked Pattypan Squash Steaks With Cheese And Herbs Recipes

BAKED PATTYPAN SQUASH STEAKS WITH CHEESE AND HERBS

Steps:

• Pre-heat the oven to 180C.
• Slice the pattypan lengthways into uniform slices between 5 and 10mm thick. Scoop out the seeds and discard.
• Arrange the slices in a single layer on a baking tray lined with a silicone baking mat or aluminium foil. Brush each one with olive oil and season.
• Place in the centre of the oven and bake for 20 minutes, then test if they are soft enough to pierce easily with a knife. (if your slices are on the thick side, they may need longer.) Turn the slices over, brush the other side with olive oil and return to the oven for 10 minutes. Check that they are soft enough to eat.
• If the squash slices are soft enough to eat, top each slice with grated cheese and season. Turn on the grill and return to the oven for a further 5-10 minutes or until the cheese is bubbling and turning golden. Serve hot.

GARLIC-HERB PATTYPAN SQUASH

Steps:

• Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.

OVEN-ROASTED PATTYPAN SQUASH WITH SHALLOTS AND HERBS

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Toss the squash, shallot, thyme, olive oil , and salt together in a bowl.
• Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork.
• Serve hot or at room temperature. Enjoy.

ROASTED HERBED SQUASH WITH GOAT CHEESE

Steps:

• Preheat oven to 425°. Toss squashes with oil and seasonings. Transfer to 2 foil-lined 15x10x1-in. baking pans., Roast squash, stirring once, until soft and some pieces are caramelized, 30-35 minutes. Switch position of pans midway through roasting to ensure even doneness. If a darker color is desired, broil 3-4 in. from heat 2-4 minutes., Cool slightly. To serve, add goat cheese to squash; gently toss. Sprinkle with parsley; drizzle with maple syrup.

GRILLED OR ROASTED PATTYPAN "STEAKS" WITH ITALIAN SALSA VERDE

Steps:

• Combine the garlic, salt, anchovy fillet and capers in a mortar and pestle and grind to a paste. If you wish to make the sauce in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar. Add the parsley. If using a mortar and pestle, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before serving.
• Heat a cast-iron skillet over high heat, and preheat the oven to 450 degrees. Line a sheet pan with parchment. Alternately, prepare a hot outdoor grill.
• Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan. Place in the oven and roast for 5 minutes. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through. Remove from the heat. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm.
• Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm

SAUTEED PATTY PAN SQUASH

Steps:

• Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
• Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.