Roasted Patty Pan Squash with Whipped Honey Chèvre and Pistachios
This was delicious and so easy! I’m going to do this with zucchini and zephyr squash all
Summer!
INGREDIENTS
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Patty Pan Squash, cut into quarters
1 container chèvre
1-2 tbsp honey
Olive oil
Pistachios, shelled
METHOD
Preheat oven to 425 degrees. Toss squash in olive oil and place on baking sheet with parchment paper. Bake for 10 minutes, flip squash pieces, and bake for 5 more minutes. While the squash is cooking, put the chèvre and honey in a small food processor bowl and whip. Add 1 or 2 tbsp honey depending on how sweet you prefer it. Spread some of the the whipped cheese in a thin layer on a serving plate. You can save the rest for another use. This will be incredible with fresh figs! When the squash is done, take it out and place the squash on the chèvre. Sprinkle with shelled pistachios and a bit of salt and pepper. Serve immediately.
