Oven Roasted Pattypan Squash With Shallots And Herbs Recipes

GARLIC-HERB PATTYPAN SQUASH

Garlic-Herb Pattypan Squash image

The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. -Kaycee Mason, Siloam Springs, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

5 cups halved small pattypan squash (about 1-1/4 pounds)
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 tablespoon minced fresh parsley

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.

Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED SQUASH, SHALLOT, SPINACH & RICOTTA PASTA

Roasted squash, shallot, spinach & ricotta pasta image

Use your favourite wholemeal shapes and add roasted butternut, shallots, creamy Italian cheese and spinach for a hearty Italian pasta dish

Provided by Good Food team

Categories Main course

Time 55m

Number Of Ingredients 9

Ingredients

1 butternut squash (approx 800g in weight), peeled and diced
4 banana shallots , quartered lengthways (roots intact)
2 tbsp olive oil
400g wholemeal pasta shapes
300g baby spinach leaves
6 tbsp ricotta
4 sage leaves, very finely chopped
zest and juice 1 lemon
a few gratings of fresh nutmeg

Steps:

Heat oven to 200C/180C fan/gas 6. Tip the squash and shallots into a large roasting dish. Toss in the oil, season and roast for 40 mins, stirring once.
Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water. Place the spinach in a large colander and pour over boiling water to wilt. Allow to cool a little, then squeeze out as much excess water as possible. Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.
Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid. Mix most of the roasted veg with the pasta. Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.

Nutrition Facts : Calories 504 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 14 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 0.4 milligram of sodium

ROASTED SQUASH, POTATOES, SHALLOTS & HERBS

Roasted Squash, Potatoes, Shallots & Herbs image

This is wonderful, healthy, warming dish for these cold months. I've also added Sweet potatoes, parsnips, carrots and pearl onions. You can mix and match any root veggie you like.

Provided by Rita1652

Categories Yam/Sweet Potato

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 unpeeled butternut squash, seeded and cut in 12 pieces (about 1-1/2 lb)
2 lbs unpeeled whole baby potatoes, washed or 2 lbs fingerling potatoes, are good too
12 large shallots, peeled
5 garlic cloves, sliced
1/4 cup olive oil (more or less to taste and diet)
1 sprig rosemary
3 leaves fresh sage
1 sprig thyme

Steps:

Preheat oven to 425°F.
Combine squash, potatoes shallots and garlic in large shallow baking pan.
Drizzle with oil.
Salt and pepper to taste.
Top with herbs.
Bake 45-50 minutes, turning once after vegetables are browned on one side.
The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want.
Season with salt and pepper if desired.

Nutrition Facts : Calories 227.4, Fat 7, SaturatedFat 1, Sodium 16.5, Carbohydrate 40.1, Fiber 5.6, Sugar 4.5, Protein 4.2

OVEN-ROASTED PATTY PAN SQUASH

Oven-Roasted Patty Pan Squash image

Fresh, delicately flavored patty pan squash with just the right amount of savory onion flavor and bright lemon flavor along with a silky buttery sauce to bring out the best in the bright yellow and green vegetable. This would be a great side dish to most any roasted or grilled summertime entrees or meats. You could also sprinkle a bit of finely shaved Parmesan cheese on them for additional flavor and saltiness.

Provided by Allrecipes Member

Categories Squash Side Dishes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 pounds patty pan squash
1 small red onion
2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons unsalted butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1 tablespoon lemon zest

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, olive oil, coriander, salt, and pepper in a large bowl; toss to coat vegetables evenly in oil and seasonings. Spread out vegetables in an even layer on the prepared baking sheet.
Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
Combine melted butter, lemon juice, chives, and lemon zest in the same large bowl; toss cooked squash in butter mixture and serve hot.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 12 g, Cholesterol 22.9 mg, Fat 16.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.5 g, Sodium 484.8 mg

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