Recipes and Facts – Patty Pan

Patty pan squash, also known as scallop squash, is a variety of summer squashes originated from Mexico.

Patty pan can be used in a variety of ways, from stuffed, grilled, roasted, and even raw. Trim the stem end before eating. Tender pattypan can be used with the skin left on. The fruit can be cut into small cubes or wedges before cooking.

Recipes

Patty Pan Squash and Chickpea Tikka Masala

Patty Pan Squash and Chickpea Tikka Masala – Slavic Vegan website

  • 1 cup cooked chickpeas
  • 350g pattypan squash, cut into chunks
  • 1/2 inch fresh ginger, finely minced
  • 2 garlic cloves, finely minced
  • 1/4 tsp hot paprika
  • salt to taste
  • splash of oil

For Tikka Masala Sauce

  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 inch fresh ginger, chopped
  • 1 can chopped tomatoes
  • 1 tsp Garam Masala
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/4 tsp hot paprika
  • 1/4 tsp turmeric powder
  • 1/2 tsp ground fenugreek leaves
  • 1/4 cup raw cashews
  • salt and black pepper to taste
  • oil for cooking
  • fresh coriander for garnish

Preheat oven to 200°c.

In a mixing bowl toss together cooked chickpeas and pattypan squash with minced ginger, garlic, hot paprika, salt and oil. Transfer onto a lined baking tray and separate squash from chickpeas.

Bake for 20 minutes. Stir the chickpeas and squash halfway to prevent it from burning.

Meanwhile make the sauce by heating oil in a shallow pan over medium heat. Sauté onion until translucent. Add garlic and ginger and stir for a minute. Then add Garam Masala, coriander seeds, cumin seeds and hot paprika. Cook until spices release their flavors and add tomatoes. Let it simmer for 5 minutes.

Transfer everything into a blender followed by cashews, turmeric powder and ground fenugreek leaves. Blend until smooth and creamy.

Pour the sauce back into the pan, dilute with some water if desired and bring to simmer. Throw in baked chickpeas and pattypan squash. Season with salt and cook for few minutes just to combine all the flavors together.

Serve over rice or quinoa and garnish with fresh coriander.

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