Charred Patty Pan Squash with Dukkah, Ricotta and Mint

Where has the summer gone? The good thing is that we are at the peak of summer vegetables and fruits. Patty Pan squash are best picked no larger than 3-4 inches across. Dukkah is an aromatic Middle Eastern spice blend. The dukkah is easily doubled so you can always have it on hand to sprinkle on hummus or gilled tofu.

Charred Patty Pan Squash with Dukkah, Ricotta and Mint

Preheat the oven to 400˚

In a 10″ non-stick skillet, dry toast the hazelnuts until golden brown. Pour into a small bowl. Dry toast the sesame seeds until fragrant and lightly toasted and pour into the same bowl. Dry toast the coriander seeds, cumin seeds and fennels seeds until fragrant, 1 to 2 minutes and add to the bowl. Add the salt and black peppercorns to the bowl. Let the mixture cool to room temperature. In a spice grinder, pulse the mixture in batches until coarsely ground. Store in an airtight container in the freezer to maintain peak freshness. 

Cut the patty pan squash into ½” dice. Place in a large bowl and drizzle with the olive oil. Season with salt and pepper. Place on a 12″ x 18″ rimmed sheet pan. Roast for 20-30 minutes until lightly charred. Let cool to room temperature.

To serve – Spread 2 tbsp of ricotta on a salad plate. Top with ¾ cup of charred patty pan and sprinkle with 2 tbsp of dukkah. Garnish with a little mint and serve with pita bread or baguette.

serves 6


  • 2 pounds patty pan squash
  • 3 tbsp extra virgin olive oil
  • ½ tsp pink Himalayan sea salt
  • ½ tsp freshly ground pepper


  • ½  cup blanched hazelnuts
  • ¼ cup sesame seeds
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tsp pink Himalayan sea salt
  • 1 tsp freshly ground Tellicherry peppercorns


  • 14 oz firm tofu
  • 1 tbsp nutritional yeast flakes
  • 1 tbsp tapioca starch
  • ½ tsp lactic acid
  • ½ tsp pink Himalayan sea salt


  • 4 tbsp chopped mint, julienned


  • fresh pita bread or baguette