scallop squash recipe
The Best scallop squash recipe
What I love most about this recipe is how it balances sweet and savory flavors while keeping things light but satisfying. Squash adds a natural sweetness that pairs perfectly with the delicate taste of scallops, and it’s a great way to use up seasonal produce. Plus, it’s packed with nutrients—squash is rich in vitamins A and C, and scallops provide lean protein. My family doesn’t even notice how healthy it is; they just think it’s delicious. It’s the kind of dish that feels like a treat but also feels like home. And honestly, it’s foolproof—you can’t go wrong with something this easy to make.
Scallop Squash with Garlic Butter
A simple, flavorful dish where tender scallop squash is roasted until caramelized and paired with a rich garlic butter sauce. Perfect for a quick weeknight meal.
🥘Ingredients
- 2 medium scallop squash (about 1.5 lbs total)
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 400°F. Cut scallop squash in half lengthwise, scoop out seeds, and slice into ½-inch thick rounds. -
2
Toss squash rounds with olive oil, salt, and pepper. Spread on a baking sheet in a single layer. -
3
Roast for 15 minutes until edges begin to soften. Flip and roast another 10 minutes until golden brown and tender. -
4
In a small pan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in parsley and red pepper flakes. -
5
Spoon the garlic butter sauce over the roasted squash and serve warm.
🔧Equipment
- Cutting board
- Sharp knife
- Mixing bowl
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Scallop Squash with Garlic Butter Works
❓ Frequently Asked Questions About Scallop Squash with Garlic Butter
How do I know when scallops are cooked through?
Scallops are done when they turn opaque white and release their natural pink juices when cut. For squash scallops, you’ll want them cooked until the edges pull away slightly from the flesh and the center feels tender—about 2 to 3 minutes per side in a hot pan.
Can I substitute regular squash for scallop squash?
No, scallop squash (also called zucchini blossom or squash blossom) has a delicate, slightly floral texture that works best in this dish. Use zucchini or yellow squash instead, but you’ll lose some of the unique flavor and texture.
What if my squash blossoms aren’t perfectly round?
They don’t need to be—just trim off any tough outer layers or blemishes. A slightly irregular shape won’t ruin the dish, and the natural shape will still hold up well when stuffed.
Can I make this recipe ahead of time?
Yes, but avoid assembling the stuffed squash until right before baking. Store the halved blossoms with their filling in the fridge for up to 24 hours. Bake from frozen, adding 5–10 minutes to the cooking time.
What’s the best way to handle tough stems on the squash?
Peel off the outer layer of the stem end first, then trim the stem itself to about ½ inch. The flesh inside will be tender enough to hold the filling without needing the stem intact.
