I am always on the lookout for a new produce or two at the farmer’s market. In the winter I did not have much luck but the summer has been good to me, at least so far. Lately, I am enjoying an abundance of sweet juicy peaches, roasted perfectly with honey and robust red tomatoes on salads. Couple weekends back I was at the farmers market picking tomatoes and this flying saucer immediately caught my eye. Is this adorable or what?
The friendly farmer probably noticed the confusion on my face and told me that it is a Pattypan or scallop squash, a kind of summer squash. Not asking anything further, I brought the baby home.
Later, I learned that Pattypan comes in yellow, green, and white varieties and is most tender when relatively immature. They are also a great source of magnesium, niacin, and vitamin A and C. When it comes to cooking, it can be steamed, roasted, sauteed or even stuffed. With so many possibilities on my hand, I chose to keep it simple by sauteing with fresh corn off the cob and making tostadas again (here is chicken tostadas) because it’s super easy and delicious!
The squash is tender and has a very mild flavor so I added corn to give some texture. Cumin powder elevates everything to the next level.
Fresh salsa here is the show stopper, it brings freshness and adds little heat to the table. Total diva.
Once squash and salsa is ready, spread everything on the tortilla and voila!
Pattypan Squash & Corn Tostados with Fresh Salsa
For 6 tostados
6 soft corn tortillas
2 cups pattypan squash, chopped (may substitute other summer squash)
1 small corn kernels off the cob
2 teaspoon cumin powder
1 teaspoon red chili powder
about 3/4 cup fresh salsa (recipe to follow or use your favorite kind)
1/4 + 1 tablespoon queso freso, crumbled (or your favorite cheese)
1 tablespoon cooking oil
1 lemon sliced or hot sauce (optional)
salt and pepper to taste
– Heat a sautee pan with cooking oil over medium heat.
– Sautee squash and corn for 6-8 minutes until both squash and corn is soft and cooked.
– Add cumin powder, red chili powder, salt, and pepper. Remove from the heat and set aside.
– Set the oven to broil.
– Arrange tortillas on a baking sheet and broil it for 4-5 minutes or until tortillas are slightly crispy. Flip them once. Remove from the oven and set aside.
– Spread salsa on each tortilla followed by sauteed squash and corn mixture. Add crumbled cheese.
– Broil for another 2-3 minutes. Remove from the oven and enjoy.
– Squeeze lemon or hot sauce over it if you like.
-Because of salsa, the bottom tends to get little soggy so I would recommend eating them right away. Use less salsa if planning to make it ahead of time.
For about 1.5 ramekin cup
2 medium tomatoes, halved
1/2 cilantro bunch
1/2 jalepeno pepper, roughly chopped (remove seeds for mild flavor)
2 tablespoon freshly squeezed lemon juice
salt and pepper to taste
-In a blender or food processor, add tomatoes, sliced, cilantro jalapeno pepper. Pulse until roughly pureed.
-Squeeze lemon, salt, and pepper as needed.
– Have you ever had pattypan squash before? If so, how do you prepare it?
– Any interesting finds at the farmers market?