Roasted Pattypan Holiday Medallions

My Little Flying Saucers

Let’s talk about pattypan squash. They look like tiny flying saucers. I always smile when I see them. They are so cheerful and strange.

I first grew them years ago. My grandson called them “space vegetables.” He was right. Their shape is pure fun. That matters. Food should make us happy, not just full.

Why We Roast Them Hot

We use a very hot oven today. We even heat the pan first. This is the big secret. It gives the squash a beautiful brown color.

That brown part is the best bite. It is sweet and a little crispy. It tastes like magic. Fun fact: That browning is called caramelization. It turns natural sugars into flavor.

A Simple, Sweet Coat

The sauce is just butter and honey. You whisk it until it’s friends. The warmth melts the honey right in. Doesn’t that smell amazing?

Toss your squash halves in it. Make sure each one gets a shiny coat. This little step matters. It turns a simple veggie into a holiday treat. What’s your favorite way to dress up vegetables?

The Sizzle is the Signal

Carefully take the hot pan from the oven. Quickly place the squash on it, cut-side down. You will hear a wonderful sizzle! I still laugh at that sound.

That sizzle means the cooking has started perfectly. It seals in the flavor. Then just let the oven do its work. In about 15 minutes, you’ll have something special.

More Than Just a Side Dish

These come out tender inside, golden outside. They look like little holiday medallions. That’s what I call them. They feel fancy but are so easy.

This shows that a little care makes simple things shine. It’s a good lesson for cooking and life. Do you have a “simple but special” dish you love to make?

Your Turn in the Kitchen

I hope you try these little medallions. They are a joy to make and eat. You can use other squash, too. But pattypans are my favorite for fun.

Tell me, what’s the most interesting-looking vegetable you’ve ever cooked? I’d love to hear your stories from the kitchen. Now, go create something delicious.

Ingredients:

Ingredient	Amount	Notes
Unsalted butter, melted	3 tablespoons
Honey	1 teaspoon
Salt and pepper	To taste	¼ teaspoon salt and ⅛ teaspoon pepper for coating, plus more for seasoning after roasting
Baby pattypan squash	1½ pounds	Halved horizontally

Instructions

Step 1: Move your oven rack to the very bottom spot. Put your baking sheet right on it. Now, heat your oven to 500 degrees. This gets the pan screaming hot. A hot pan is the secret for a good sear.

Step 2: Grab a big bowl. Whisk your melted butter and honey together. Add ¼ teaspoon salt and ⅛ teaspoon pepper. Keep whisking until the honey disappears. Doesn’t that smell amazing? It’s like sweet, salty sunshine.

Step 3: Toss all your halved pattypan squash into the bowl. Gently mix them around. You want every piece to get a shiny coat. (A gentle hand keeps the squash from getting mushy). Ready for a mini-quiz? What’s your favorite summer squash? Share below!

Step 4: Carefully pull the hot pan from the oven. Working fast, place each squash half cut-side down. I still laugh at the sizzle! This sound means delicious browning is starting.

Step 5: Roast the squash for 15 to 18 minutes. They are done when the cut side is golden. The squash should feel tender when poked. Your kitchen will smell wonderful.

Step 6: Use a spatula to move them to a pretty plate. Sprinkle with a tiny bit more salt and pepper. This makes all the flavors sing. Let them cool just a minute before serving.

Creative Twists

These little medallions love to dress up. Try a sprinkle of grated Parmesan cheese right when they come out. The heat makes it melt perfectly. You could also use maple syrup instead of honey. It gives a deeper, cozy flavor. For a little kick, add a pinch of smoked paprika to the butter. It’s so good! Which one would you try first? Comment below!

Serving & Pairing Ideas

These make a lovely holiday side. I serve them next to a simple roast chicken. They look beautiful on a platter with fresh rosemary. For a drink, a crisp apple cider is perfect. Grown-ups might enjoy a glass of chilled Riesling. Both are sweet, just like our honey butter. Which would you choose tonight?

Keeping Your Holiday Medallions Happy

Let’s talk about keeping these little squash gems tasty. First, let them cool completely. Then, pop them in a sealed container in the fridge. They will be good for about three days. You can freeze them, too. Lay them flat on a baking sheet until frozen solid. Then, transfer them to a freezer bag.

This is perfect for batch cooking. Roast a double batch on Sunday. You’ll have a lovely side dish ready for a busy weeknight. I once reheated them in a pan with a tiny bit of butter. It brought back their lovely golden color.

Storing food well matters. It saves you time and money. It also means a delicious meal is always close by. Have you ever tried storing it this way? Share below!

Little Fixes for Big Flavor

Even simple recipes can have tiny troubles. Here are three common ones and easy fixes. First, if your squash isn’t browning, your oven might not be hot enough. Let it fully preheat with the sheet inside. A hot start is the secret.

Second, if they are soggy, you might have crowded the pan. Give each piece a little space. I remember when I packed them in once. They steamed instead of roasting. Third, if the honey-butter pools, just whisk it again before tossing.

Getting a good sear matters. It locks in sweetness and creates wonderful flavor. Fixing small issues builds your cooking confidence, too. You learn as you go. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your butter label if you are very sensitive.

Q: Can I make it ahead? A: Absolutely. Roast them, let them cool, and refrigerate. Reheat in a 350-degree oven until warm.

Q: What can I use instead of honey? A: Maple syrup works beautifully. Or use a pinch of brown sugar.

Q: Can I double the recipe? A: You can. Just use two baking sheets. Switch their oven positions halfway through.

Q: Any optional tips? A: A sprinkle of thyme after roasting is lovely. *Fun fact: Pattypan squash is also called a “scallop” squash!* Which tip will you try first?

From My Kitchen to Yours

I hope you enjoy making these golden medallions. They always remind me of late-summer dinners. My table was full of family and simple, good food.

I would love to hear about your cooking adventure. Tell me what you thought. Have you tried this recipe? Please share your story in the comments below. It is so nice to connect with you.

Happy cooking!
—Elowen Thorn.