I typically pack breakfast, lunch and snacks for my mom during the week.  I try to make good, healthy things for her to eat that she will like but at the same time, I’m aware that my tastes, preferences and ideas of “good” are a little different.

I mean, how many people born before 1985 eat Chia seed pudding?  Like really?  Greens in a smoothie?  Fantastic idea but not one that is really that commonly used by the general public (yet!).

You see where I’m going with this.  Anyway, one day, somewhat jokingly, I asked my mom, “So do people at work think you eat weird things now?”  Without a second to pause, she said very seriously, “Yes.”

Needless to say, some of the things I make here she isn’t super keen on however, sometimes I make something that she loves.  I figure it has passed the ultimate “Mom Approval Test”.

This recipe just happens to be one of those “Mom Approved” ones. I hadn’t been a big fan of summer squash in general until I tested and created this roasted patty pan squash recipe and now every summer I find myself craving it!

I recently came across the smallest patty pan squash I’ve ever seen.  My God, look how cute they are!  Of course, I had to have them.  I also didn’t want to just chop them up and toss them in something.  I’m tired of most of the recipes for steaming said squash so I decided to play around with roasting them.

It was a success thankfully!

I like how the slight sweetness of the summer squash matches well with the sweetness of the onion and then countered by the tangy flavor of the balsamic and mustard.

But better (best) yet?  It takes no time to make!

5 minutes of actual work and then you just pop them in the oven.  I’m a big fan of tossing things together and roasting them in the oven.

Bada-bing, bada-boom.

Done- love it!

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Sweet and Tangy Roasted Patty Pan Squash

Serves 2-3

8 Mini Patty Pan Squash (or 4 Medium Squash)
1/2 Sweet Onion
3 TBSP Sunflower Oil
1 TBSP Balsamic Vinegar
1 TBSP Whole Grain Mustard
1 tsp Herbs de Provence

Preheat oven to 400° F. If using mini squash, cut them in half but if using medium squash, quarter them.  Chop onion.

Combine oil, vinegar, mustard and herbs in a bowl.  Toss all ingredients together in a bowl and spread evenly across a rimmed baking pan.  Roast for 18-20 minutes (tossing halfway through).

Serve and enjoy!

If you liked this post, you might also like my “Mini” Ratatouille recipe!