Summer squash fest continues at my house.
This week it's zucchini, pattypan and zephyr squash.
Zephyr, if you're unfamiliar, looks very much like straight neck yellow squash, but with a green blossom end and very faint white stripes running its length. Despite its straight neck, it is actually a hybrid of crookneck yellow squash and another hybrid of Delicata and yellow acorn squash. It has a slightly nutty flavor and holds its shape better when cooked than its yellow cousins.
Pattypan are small and flying-saucer shaped with scalloped edges. Until this summer I had only ever seen them in yellow, but I recently found them at a farmers market in shades of green. And I've learned they come in white, too.
According to an article at Americanhistory.si.edu, "White Scallop squash" (also known as pattypan) is an American heirloom variety, "grown by American Indians in the Northeast for hundreds of years."
And well, zucchini needs no introduction.
This recipe combines three varieties of squash with potatoes, red onion and corn.
Roasted Mixed Squash With Red Onion and Potatoes
1 or 2 small zephyr squash, trimmed, halved lengthwise and thickly sliced
1 zucchini, trimmed, halved lengthwise and thickly sliced
4 small pattypan squash, cut into eighths
1 pound small red or gold potatoes, quartered
1 red onion, peeled, quartered and thickly sliced
1 to 2 cloves garlic, minced
Olive oil
Kosher salt and ground black pepper
1/2 cup fresh or frozen corn kernels
Heat oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the squashes, potatoes, red onion and garlic. Drizzle generously with olive oil and season with salt and pepper. Toss to coat.
Spread mixture in an even layer on the prepared baking sheet. Roast 25 to 30 minutes or until vegetables are golden brown and tender. Add the corn, sprinkling it evenly over the other vegetables, during the last 5 to 10 minutes.
Makes 4 servings.
Food on 08/03/2016