This week in the veg box we got a little bag of pattypan squash (also known as scallop squash). I’ve never seen or heard of them before.
They look like little yellow flying saucers from 50’s advertising.
I did a bit of googling to find out what to do with them and was uninspired until I foundÂ
Roast Summer Squash and Chickpea Warm Salad
Course: Lunch, DinnerServings
2
servingsPrep time
10
minutesCooking time
25
minutesIngredients
Pattypan squash
Courgette
Chickpeas
Rocket
- Dressing
Olive Oil
Lemon
Capers
Directions
- Wash and cut the pattypan squash into quarters, then halve each quarter. Â
- Cut the courgette into similar sized chunks. Â
- Toss with a little olive oil and roast in the oven at about 200 C for about 20 minutes or until the squash is soft and caramelising at the edges. Â
- Remove from the oven and allow to cool.
- 
5. Squeeze the juice of half a lemon and mix with a drizzle of olive oil.  I don't like to use too much as the squash is already covered in olive oil from the roasting. 6. 6. Scrape out the lemon flesh from the rind and add to the lemon and oil with a couple of teaspoons of finely chopped capers.
- 
7. Rinse the chickpeas and rocket leaves and toss with cooled squash and dressing.
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| Topped with Sardines |
I served this with sardines, which contrasted nicely with the salty-tart dressing, spicy leaves and sweet roasted squash.
