in the vast world of vegetables out there, patty pan squash for sure have the cutest name.

warm patty pan squash and chickpea salad | things i made today

how could you not want to eat something that is prefaced with patty pan? i looked up the etymology of the name, even that is cute.

warm patty pan squash and chickpea salad | things i made today

but on its own, patty pan squash is not really that exciting.

warm patty pan squash and chickpea salad | things i made today

warm patty pan squash and chickpea salad | things i made today

but when you roast it, mix it with chickpeas and a nice herby dressing, then you’ve got something to blog about. and that i shall.

warm patty pan squash and chickpea salad | things i made today

Warm Patty Pan Squash and Chickpea Salad
Recipe type: Side Dish
Serves: 2-3
 
Ingredients
  • 1½ lbs patty pan squash, cut into large wedges
  • 4 tablespoons olive oil, divided
  • salt
  • 3 tablespoons cilantro
  • 8-10 mint leaves
  • 1 tablespoon capers
  • pinch of red pepper flakes
  • 1 shallot
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • ½ teaspoon black pepper
  • 1 15 ounce can cooked chickpeas
Instructions
  1. Preheat oven to 400.
  2. Place squash, cut side up, on a baking dish and drizzle with 2 tablespoons olive oil and salt. Roast for 20 minutes.
  3. Meanwhile, combine cilantro, mint, capers, red pepper flakes, shallot, lemon zest and juice, black pepper, and 2 tablespoons olive oil in a small food processor. Pulse a couple of times. Mix together herb dressing with chickpeas.
  4. Once squash is cooked, let cool for a couple minutes. Then, arrange squash on plate and top with chickpeas.

adapted from chocolate and zucchini.

recipe rephotographed August 2014.

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