The patty pan squash alsways comes in and with it being earlier than most squash it is deliciously tasty, quite mild and not totally disimilar to a yellow courgette. In fact throw in some courgette chunks to this recipe to bulk it out or have multiple textures.

Ingredients:

    Patty Pan Squash

    Credit: Parker Feierbach

    STEP 1: Preheat the oven to 220c and put some backing paper onto a tray.

    STEP 2: Chop the squash and put onto baking paper with a good amount of cold-pressed oil coating them. Season with salt and pepper, then roast for 30 minutes.

    STEP 3: Add the garlic, parsley and half of the chilli flakes.. shake and coat the squash, and return to oven for a further 5 minutes.

    STEP 4: Take out of the oven, pop in a bowl and sprinkle with any remaining chilli flakes and parsley (to taste).