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Roasted Patty Pan Squash with Fennel, Green Peppers and Tomatoes

October 4, 2013 by Mary Frances 22 Comments

Roasted patty pan squash, fennel, green pepper and fresh tomato in a white serving bowl.I made this really simple, unusual, clean and fresh tasting vegetable dish the other night that I wanted to share with you. It’s so simple, it’s stupid. But I thought that sometimes we don’t always think of things when we’re rushing to satisfy hungry stomachs at the end of a very busy day. And I am always looking for new flavor combinations with veggies, just to take them up a notch. Aren’t you? Now this combination of roasted patty pan squash with fennel, green peppers and tomatoes was just fantastic! It was different and just look at how pretty it was! I added the tomatoes at the end for color but of course they added taste too.

The local farmer’s markets are dwindling down with product assortment, but there is still squash and the most robust smelling green peppers and actually, the fennel I got at the grocery store. Try this combo – if all of your ingredients are really fresh, it’s divine!
IMG_8592

ROASTED PATTY PAN SQUASH WITH FENNEL, GREEN PEPPER AND TOMATOES – serves 3 – 4

4 – 5 small patty pan squash- cut in 1” cubes
1/2 of a large fennel bulb, cut in 3/8” strips and then cut strips in half
1 small green pepper, cut in 3/8” strips and then cut strips in half
2 tbs. olive oil
Salt
Pepper
1/2 of a large tomato cut in cubes

Preheat oven to 425 degrees. Combine the squash, fennel and green pepper on a rimmed baking sheet. Drizzle with the olive oil. Salt and pepper to taste. Toss to thoroughly combine and roast for 20 – 30 minutes until squash is just fork tender.

Place in a serving bowl and fold in the tomatoes to warm them up and serve with LOVE.

Enjoy!

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Filed Under: Dinner Tagged With: patty pan squash, roasted fennel, roasted green peppers, roasted vegetables, tomatoes folded in, unique roasted vegetable combinations

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Comments

  1. Maureen | Orgasmic Chef says

    October 4, 2013 at 8:32 PM

    I’ve never roasted those little squash before but I’m definitely going to give it a try 🙂
    Maureen | Orgasmic Chef recently posted…Carnival of FlowersMy Profile

    Reply
    • Mary Frances says

      October 11, 2013 at 8:40 AM

      I find that all vegetables roasted at a high heat are great! Just a little olive oil and salt and pepper is all you need.

      Reply
  2. yummychunklet says

    October 4, 2013 at 9:18 PM

    All those veggies look so delicious together!
    yummychunklet recently posted…Ohio Buckeye TreatsMy Profile

    Reply
    • Mary Frances says

      October 11, 2013 at 8:41 AM

      Thanks!!

      Reply
  3. Roger Stowell says

    October 5, 2013 at 3:17 AM

    Delicious. The road side stalls here are full of squashes and pumpkins of every shape, size, deformity and colour.
    Roger Stowell recently posted…Up close and personal with a cultivated beauty….My Profile

    Reply
    • Mary Frances says

      October 11, 2013 at 8:42 AM

      LOL! Well this patty pan squash is more like a long yellow squash or zucchini, not like an acorn, just to clarify.

      Reply
  4. Jovina Coughlin says

    October 5, 2013 at 9:58 AM

    What a beautiful plate of roasted vegetables. It is my favorite way to eat vegetables, especially the fall variety. Lovely color combination also.
    Jovina Coughlin recently posted…Italian Culture’s Women Of DistinctionMy Profile

    Reply
    • Mary Frances says

      October 11, 2013 at 8:43 AM

      Thank you Jovina!! My favorite way too!

      Reply
  5. apuginthekitchen says

    October 6, 2013 at 4:55 PM

    Love patty pan squash and what a wonderful vegetable combination, love the fennel in the mix and roasting vegetables is my favorite way to prepare them.
    apuginthekitchen recently posted…My NeighborhoodMy Profile

    Reply
    • Mary Frances says

      October 11, 2013 at 8:43 AM

      Thanks Suzanne! Mine too!

      Reply
  6. ChgoJohn says

    October 6, 2013 at 9:40 PM

    Up until very recently, I didn’t realize that these little squash were edible. I thought they were for ornamentation alone. Your recipe looks delicious and I can’t wait to give it a try. Thanks for sharing it with us.
    ChgoJohn recently posted…Braised Goat in the Moorish StyleMy Profile

    Reply
    • Mary Frances says

      October 11, 2013 at 8:44 AM

      Oh yes – these are very much like the long yellow squash or zucchini. Hope all is well with you John!

      Reply
  7. francesca says

    October 7, 2013 at 3:34 AM

    I think with all the beautiful color in this dish, it might distract my boyfriend from the healthy factor 🙂
    Gonna trick him this evening with all those veggies !

    Reply
    • Mary Frances says

      October 11, 2013 at 8:45 AM

      Hi Francesca! How did it work out?

      Reply
  8. rosemary Mullally says

    October 7, 2013 at 9:07 AM

    I love roasted vegetables. Yours look delicious.
    rosemary Mullally recently posted…Canard SauvageMy Profile

    Reply
    • Mary Frances says

      October 11, 2013 at 8:45 AM

      Thanks Rosemary!

      Reply
  9. Tandy | Lavender and Lime says

    October 8, 2013 at 1:55 AM

    I just love the fennel in this dish 🙂
    Tandy | Lavender and Lime recently posted…Mad About You, Sinéad MoriartyMy Profile

    Reply
    • Mary Frances says

      October 11, 2013 at 8:47 AM

      Me too! That’s what I thought was my clever idea! Of course I love roasted fennel just by itself. Thick slices are the grill are divine.

      Reply
  10. Bec says

    October 12, 2013 at 7:38 AM

    yum!! what a lovely simple dish! love the combo of ingredients 🙂

    Reply
    • Mary Frances says

      October 13, 2013 at 6:33 PM

      Thanks! 🙂 Me too!

      Reply
  11. Nicole says

    December 2, 2013 at 5:14 AM

    “Patty Pan Squash” is the cutest name for a squash, ever! This looks yummy and delicious 🙂
    Nicole recently posted…Toaster Oven Baking: Homemade PizzaMy Profile

    Reply
    • Mary Frances says

      December 4, 2013 at 11:26 AM

      So true!!! 🙂

      Reply

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