Summer squashes are squashes that are harvested when immature, while the rind is still tender and edible. They have a shorter storage life than winter squashes, such as butternut or kabocha, which have hard rinds. It’s a humble vegetable yet one that works great as a blank canvas - especially when roasted to take on the flavors or herbs and spices. One of my favorite farms, Knopp Branch in Wharton, brought us sacks and sacks of gorgeous patty pan (also called scallop) squashes. Zucchini, yellow, crook neck, straight neck squash - all fall under the same category. This is a quick and easy recipe to extract the best flavor out of them.
makes 4-6 servings
4-5 patty pan squash (roughly 1 1/2-2 pounds)
1 1/2 teaspoons black pepper, plus a pinch
1 teaspoon ground dry ginger
3-4 tablespoons EVOO
1 large or 2 small ripe avocados
1/2 cup plain yogurt
1/2 teaspoon ground cumin
1 Tablespoon amchur (dried green mango)
1 tablespoon honey
2 tablespoons sesame seeds
2 tablespoons pumpkin seeds
Preheat the oven to 400 degrees. Cut the squash in half horizontally and rub with the salt, pepper, dry ginger and olive oil. Spread on a baking sheet cut side up and place in the oven Roast for 15-20 minutes or until the squash edges are caramelized and golden.
Turn the heat down to 300 degrees and continue cooking for another 20-25 minutes. The squash should be tender yet hold its shape.
In the meantime, make the raita by mashing the avocado and combining it with the yogurt, cumin and pinches of salt and pepper in a bowl.
Remove the squash from the oven and immediately sprinkle the tops with amchur, a drizzle of honey, sesame and pumpkin seeds. Serve immediately.