Pattypan Squash with Chickpeas and Feta
- 3 lb pattypan squash, cut into 1/4 inch slices
- 12 oz canned chickpeas, drained
- 2 tablespoons nonpareil capers
- 2-3 medium Vidalia onions, thinly sliced
- 2 tablespoons herbs de Provence
- 1/2 teaspoons lemon pepper
- 3-4 tablespoons olive oil
- freshly ground black pepper
- 3-4 tablespoons white wine vinegar
- 3 oz crumbled feta
- Preheat oven to 375.
- Toss the squash, chickpeas, vinegar, capers, onion, oil and spices in a 9x13 inch baking dish. Cover in foil and bake for 20 minutes.
- Remove foil, toss with feta and return to the oven for 20 minutes or until the squash is fork-tender.
- Serve immediately.
I always feel like its difficult to find good pattypan squash recipes. It’s not as popular as zucchini or yellow squash but it is pretty easy to find at farmers markets or farm stands. It stays in season pretty late in summer too.
I do find a little tricky myself. The urge is always there to stuff it but unless you get a bunch that are very close in size, it is hard to time it for baking or even how much stuffing you would need.
I eliminated that issue by cutting it into long, thin, sturdy slices and roasting it with lots of herbs and chickpeas. If you served it over rice or couscous it would even make a full meal. Pattypan has a denser texture than zucchini and I think it roasts up with a lightly sweet flavor without becoming watery or disintegrating like some summer squash.