Last year I got a wee bit obsessed when these adorable little patty pan squash showed up at the farmers market. I love finding new things at the farmers market that you don't see in the regular stores. And now the patty pan squash are back in season!! Squeeee!
So perhaps some of you have seen them in your CSA box, community garden box, or farmers market in various sizes and bumpiness (see photos below for more sizes and bumpiness). Perhaps, like me last year, you don't know what to do with them.
Well fear not, I've shared 5 ways to make use of these little balls of sunshine!
All the below recipes are gluten free. For those with oral allergy syndrome beware that these are a type of squash, so good long cooking times will help to destroy the allergen protein.
The first thing I tried with my little squash last year was this super awesome recipe for Steamed Patty Pan Squash with Basil and Sweet Butter.
The second thing I did with it was to saute it and serve it with Thai-style seasonings
Then things got a little crazy amazing when I used them as a filler for my Gluten Free Beet Ravioli
And this year I'm planning on trying these two recipes I found online!
Have YOU tried Patty Pan Squash yet? If so, what did you do with it?
This post was shared on the following great link parties: Waste Not Want Not Wednesday, Allergy Free Wednesdays, Whole Foods Wednesday, Frugal Days Sustainable Ways, Tasty Traditions, Foodie Friday, Foodie Friday on Designs by Gollum, Gluten Free Fridays, Whole Foods Friday, From the Farm Blog Hop, Musings of a Housewife, Melt in Your Mouth Monday, Natural Living Monday, Fat Tuesday, Hearth and Home Blog Hop, Whatcha Whip-up Wednesday,