- Pattypan Squash
It has a funny name. It has a funny shape. I first saw it on Farmville and assumed that it was made up. But its real! And its first on my list of new foods to try.
The before shot:
This vegetable's shape is undoubtedly the most interesting thing about it. It can get even flatter and more dramatic-looking than these two. I got them at the farmer's market (for you VA peeps, its located near the Fairfax County Courthouse, every Saturday morning May-October. We always find good stuff).
I looked up how to cook them and found that most recipes were comparable to zucchini recipes. So I decided to incorporate some zucchini and cook them in a way I was familiar. I suppose the fanciness would be more evident if you kept them whole.
The after shot:
I have to admit...it was delicious. I diced them up and roasted them with olive oil, basil, onion powder, and garlic powder, for about 30 minutes at 400 degrees. Then I added about a tablespoon of butter and roasted for ten more minutes.
The pattypan tasted more like yellow squash than zucchini (not surprising since it is yellow)...it had a light and sweet flavor. It was a little awkward to chop up though.
In conclusion...Pattypan squash is okay if you want to make your vegetable side dish feel a little fancier. But I wouldn't consider it life-changing. I'll probably stick to normally-shaped produce.
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