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.
serves 4 to 6
ingredients
4 to 5 patty pan squash (roughly 1 1/2 to 2 pounds)
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons sea salt
1 teaspoon ground ginger
3 to 4 tablespoons olive oil
1 large or 2 small ripe avocados
1/2 cup plain whole-milk yogurt
1/2 teaspoon ground cumin
Pinch of freshly ground black pepper
Pinch of sea salt
1 tablespoon amchur (dried green mango)
1 tablespoon honey
2 tablespoons sesame seeds
2 tablespoons pumpkin seeds
instructions
Preheat the oven to 400°F. Cut the squash in half horizontally and rub with the salt, pepper, ginger, and olive oil. Spread on a baking sheet cut side up and place in the oven. Roast for 15 to 20 minutes or until the squash edges are caramelized and golden.
Turn the heat down to 300°F and continue cooking for another 20 to 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.
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