With long summers, and mild autumns, you’ll often find summer and winter squashes peacefully cohabitating, side by side, on Texas farmers’ market tables. We’ve used patty pan squash from Johnson’s Backyard Garden for this particular version, prepared at the Cedar Park and Mueller Farmers’ Markets, but if not available in your area, substitute any seasonal squash such as butternut, or acorn winter squashes, zucchini or yellow summer squashes, peeled or unpeeled, according to the thickness of the skin. Alternatively, use frozen squash, oven roasting as directed, in the recipe.
Serves 4, for entree
2# patty pan squash, sliced
1 large sweet red bell pepper, sliced
2 large New Mexico green chiles, sliced
2 cloves garlic, peeled
Extra Virgin Olive Oil
1 thumb of fresh ginger, grated
1t ground sage
1T white wine vinegar
salt, to taste
1 pint half & half
Chives or Scallions, garnish
Local vendors: Squash, ginger, scallions, and garlic from JBG. Peppers and Chiles from Tecolote Farms. Ground Sage from Organicare Farms. Half & Half from Mill-King.
For the recipe in its entirety, please visit Notes from Maggie’s Farm.