Ingredients:
3-4 Pattypan squash (yellow scallop squash), rinsed and cut into wedges
1 tablespoons olive oil
A little squeeze of lemon, for serving
Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Rinse the squash and cut each squash into wedges or halves, depending on size.
3. In a large bowl, toss the squash with olive oil, salt, and pepper until evenly coated.
4. Spread the seasoned squash in a single layer on a baking sheet. Roast in the oven for 25-30 minutes, turning them halfway through. Roast until the squash is golden and tender when pierced with a fork.
5. When serving, add a little squeeze of fresh lemon for a bright, zesty flavor. Enjoy!
Profile: Pattypan Squash
The origins of pattypan squash trace back to the agricultural practices of Indigenous Peoples in Central and North America. Tribes like the Iroquois cultivated various types of squash, including early forms of pattypan, long before European settlers arrived. Squash was one of the "Three Sisters": corn, beans, and squash, a crucial part of their diet and farming techniques.
The "Three Sisters" farming method was more than just a way to grow food. Corn helped support the beans, beans improved the soil, and squash covered the ground, keeping weeds away and moisture in. This smart technique increased crop growth and also had cultural importance, as many Indigenous Peoples included it in their stories and traditions.
