By Yankee Magazine
Aug 17 2015
Roasted Patty Pan Squash Caprese CupsPhoto Credit : Bethany Bourgault
Great for entertaining or to simply serve for the family, this squash caprese recipe adapted from the chefs at Brothers Marketplace delivers a tasty new take on a classic Italian salad in a bowl you can eat! Fresh ingredients guarantee this to be a light, healthy, and delightful dish.
Learn more! Eating Local with Brothers Marketplace and Natick Community Organic Farm
Garlic oil (1 bulb garlic + 1 cup olive oil, baked at 350 for 12-15 minutes)
3 or 4 patty pan squash
3 or 4 tomatoes
1/2 package fresh mozzarella
1 small bunch fresh basil
Salt/pepper to taste
Preheat the oven to 350.
Prepare the garlic oil by peeling the bulb, placing in an oven safe dish, covering with 1 cup olive oil, and baking at 350 for 12-15 minutes. (This will make more than you will use, but save the rest for our Roasted Garlic and Lemon Kale Salad!) Allow oil to cool completely.
Cut the wide tops of the squash off so that they are shaped like bowls. Hollow out the bowls by scraping the seeds out with a spoon.
Brush with garlic oil and bake for 10-15 minutes (until squash is tender). Set aside and allow to cool.
While the squash is cooking, cube the tomatoes and the mozzarella. Julienne the basil. Toss together.
Fill the squash cups with the salad, drizzle with garlic oil and salt/pepper, and enjoy!