Good Monday to you all,
This week we are going to talk about the Oven Roasted Summer Squash I fixed for Man Food Mondays.
I hope you have a relaxing 4th of July celebration and are ready to go this week. Michelle and I drove over to the Thompson Family Farm this past Sunday to see what had been brought in. Watermelons, peaches, tomato’s, okra, corn and a couple of varieties of summer squash to name a few. I am not sure why, but Michelle and I have been talking about a type of summer squash called patty pan squash, which as luck would have it they had some. The kid in me thinks it looks like a UFO, which would make it fun to cook in my opinion :). So a meal is born, chicken on the rotisserie grill, fried okra patties and UFO squash with a salad… oh and sliced tomatoes fresh off the vine, yup sounds like dinner.
I went looking for ideas about how to cook this and came across a number of them. I settled on cooking it like I have cooked other varieties in the past. The odd shape of the squash may throw you off but it slices up well for this dish.
What you need
Oven Roasted Summer Squash for Man Food Mondays
- 2 medium patty pan squash sliced into rounds 1/4 inch thick
- 2 medium yellow crook neck squash sliced into 1/4 inch rounds
- 3 garlic cloves sliced
- 3 tbsp salted butter melted
- 1/2 cup of fresh basil chopped
- 1 tbsp kosher salt
- 1 medium Lemon
- 1 tbsp fresh ground black pepper
- Pre heat oven to 350
- Wash and scrape the outside of the squash to remove some of the tough skin. Slice the squash in to 1/4 inch thick slices.
- Layer the patty pan slices across the bottom of a 9 x 13 baking pan. Place 1/2 of garlic slices on this layer of patty pan. Sprinkle 1/3 the basil across the top of this layer and pour 1/3 of the melted butter on top of that.
- Layer all the yellow squash on top of the patty pan and add the other half of the garlic and the other 1/3 of the basil as you did on the first layer then top with 1/3 of the melted butter. Layer the last of the patty pan squash and repeat the process of adding the other ingredients, Squeeze lemon juice over the pan and place in the oven and cook for 35 minutes. Check for doneness and add time if needed.
If the layers are a bit thick it will take a little more time to cook, just check back every 5 to 10 minutes so that you do not over cook it. I saved the scalloped top sections to put on the top of the dish just for fun. You can slice this long ways instead of cross ways and that may speed the cook time a bit. This was a fun side dish to make.
As I said this was served with a fresh grilled rotisserie Chicken (basil, garlic and Lemon juice) okra patties (these were done using this recipe (we just added a touch more butter milk to make it clump together) a salad and fresh picked tomatoes from my garden.
I hope you enjoy this and will check back next week for our next adventure.