Fresh, light, easy and tasty....this is summer eating at its best. Quickly roasted to bring out the sweet flavors, a generous platter of patty pan squash and zucchini is served with a cool and creamy coconut sauce. The Thai-inspired sauce is spiked with chili, lime, ginger and basil. Enjoy this lovely dish over rice for a light lunch or dinner. Serve it alongside fish or chicken. The sauce alone is great on almost anything.
Summer Squash With Thai Coconut Sauce
Makes Six Cups of Squash And Two Cups of Sauce
Some Notes & Tips:
The cooking time for this recipe is short, keeping the squash very vibrant and tender-crisp. If you'd like more caramelizing then roast them longer. I happen to love them this way, especially in the warm summer when the oven isn't on too long.
Any variety of summer squash will likely work here. I happen to love pattypan and zucchini.
- 8 summer squash, chopped. I use 4 small to medium zucchini and 4 pattypan.
- 1-inch piece of ginger, peeled and grated
- 1-2 red chili peppers, diced. I use fresno chili peppers. You can also use some sriracha sauce.
- 1-2 limes
- 2-3 scallions, diced
- A handful of Thai basil, regular basil or fresh mint, chopped
- 1 can of full fat coconut milk
- Salt to taste
- Cooking spray
Preheat the oven to 400. Line a large baking tray with foil and spray with cooking spray. Arrange the pieces of summer squash in a single layer on the tray. Spray them lightly with cooking spray and sprinkle with salt. Roast the squash for about 10-15 minutes or until they're tender but still colorful.
Meanwhile, make the coconut sauce. Put the coconut milk, ginger, chili pepper, scallions and Thai basil in a small bowl. Salt to taste. Squeeze in some fresh lime juice.
Once the squash are done cooking, put them on a platter and serve with the sauce on the side for drizzling. You can also sprinkle more freshly chopped basil on the roasted squash for extra flavor.