Baked pattypan squash parmesan with garlic breadcrumbs
Bread
Baking
We're slowly getting back into the swing of things. Cooking like normal people again (you know, instead of eating dinner for brunch and dessert for dinner and the like). It feels like ages since I've been able to flip through a mouth-watering glossy and know I actually have time to try some of the recipes. At the same time, we're so burnt out on dishes and more dishes that we're not in the mood for anything fussy or complicated. Regardless, we have no more excuses for not using up all our CSA squash. It's been abundant, yet still reasonable this year, and we've been doing pretty darn good at not wasting it despite everything else on our plate. This recipe is a quick and flavorful way to use up an otherwise unassuming gourd. Simply baked with a slathering of marinara sauce, a sprinkling of cheese, and topped with crispy toasted garlic breadcrumbs (perhaps the best part of the entire thing). It's like a deconstructed eggplant parmesan... but with squash (although you could very well use
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