Charred Patty Pan Squash with Dukkah, Ricotta and Mint

Patty pan squash are a happy late summer vegetable. They are best picked no larger than 3-4 inches across. If you cannot find them at your farmers market, yellow or greem zucchini are equal substitutes. Dukkah is an aromatic Middle Eastern spice blend. If you don't have time to make homemade ricotta, Kite Hill or Tofutti are good choices and widely available. The dukkah is easily doubled so you can always have it on hand to sprinkle on hummus or grilled tofu.

Charred Patty Pan Squash with Dukkah, Ricotta and Mint

Preheat the oven to 400˚

Make the dukkah – 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. 

Make the squash – Cut the pattypan squash into ½” dice. Place in a large bowl and drizzle with 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.

Make the ricotta – Put all ingredients in a food processor and pulse until combined. Taste and adjust salt, if necessary.

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