PATTYPAN SQUASH, roasted in curry brown sugar


Slightly sweet and nutty background for this summer squash variety, this recipe came together at one of our FARMERS MARKET DINNERS. Garnish with julienne basil and roasted hazelnuts is optional.


  • 4 pounds patty pan squash

  • 1-2 tablespoons EVOO
  • 1 Tablespoon Bob's Curry Mix
  • 1 Tablespoon brown sugar
  • 1 teaspoon salt
  • 3 teaspoons coriander
  • 1 teaspoon pepper, optional
  • Optional garnish of roasted hazelnuts or julienne of basil



Wash squash and cut into quarters; coat with EVOO, curry, brown sugar, salt and coriander. Place into backing sheet and roast in 375F oven for 20-25 minutes. Grind on fresh black pepper if using and serve immediately.


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