Past Recipes
Pattypan Squash and Watermelon Radish

Pattypan Squash and Watermelon Radish with Rosemary Bread

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If you and freshly baked bread are BFFs and you love beautiful spring produce, this dish is your dream come true. With ready-to-go pizza dough, fragrant rosemary rolls are a cinch to make at home. Sautéed pattypan squash—so-called for its small, pan-like appearance—is tossed with leafy baby lettuce and vibrant watermelon radishes in a mustardy vinaigrette you’ll love to the last bite.
  • < 600 Calories
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy

Ingredients & Equipment

What we send

  • rosemary and thyme
    • 1 container
    • rosemary and thyme
  • flour
    • 1 tablespoon
    • flour
  • watermelon radishes
    • 6 ounces
    • watermelon radishes
  • pattypan squashes
    • 8 ounces
    • pattypan squashes
  • pizza dough
    • 8 ounces
    • pizza dough
  • coarse Maldon sea salt
    • 1 teaspoon
    • coarse Maldon sea salt
  • Champagne vinegar
    • 1 tablespoon
    • Champagne vinegar
  • Dijon mustard
    • 1 packet
    • Dijon mustard
  • baby lettuce
    • 5 ounces
    • baby lettuce
  • aluminum tins
    • 2
    • aluminum tins

What You’ll Need

  • rolling pin (optional)
  • baking sheet
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Roughly chop rosemary leaves, discarding stems. Roughly chop thyme leaves, discarding stems. Peel radishes, halve, and thinly slice. Rinse squash and halve.
  2. Roll Out and Season Dough

    Roll Out and Season Dough

    Sprinkle flour onto a clean dry surface. Using a rolling pin or the heels of your hands, roll and stretch pizza dough to about ¼-inch thickness. Rub 1 tablespoon olive oil on top, then sprinkle over ½ of Maldon sea salt. Scatter over rosemary.
  3. Roll and Bake Rosemary Bread

    Roll and Bake Rosemary Bread

    Beginning with the long end closest to your body, roll dough away to create a cylinder. Using your fingertips, pinch seam to seal tightly. Slice crosswise into 4 equal pieces and place 2 rolls cut-side up into each tin, reshaping if bent. Drizzle over ½ tablespoon olive oil and sprinkle remaining Maldon sea salt on top. Place tins on a baking sheet, transfer to oven, and bake until golden, about 20 minutes.
  4. Sauté Pattypan Squash

    Sauté Pattypan Squash

    While rosemary bread bakes, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add squash cut-side down in an even layer. Season with ¼ teaspoon kosher salt and pepper as desired. Sear without moving until browning in spots and beginning to soften, about 5 minutes, then stir and cook until tender, 4-5 minutes more. Remove pan from heat.
  5. Make Vinaigrette

    Make Vinaigrette

    While squash sautés, whisk together Champagne vinegar, mustard, and thyme in a large bowl. Season with ¼ teaspoon kosher salt and pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined.
  6. Plate Rosemary Bread

    Plate Rosemary Bread

    Rinse lettuce, pat dry, and add to bowl with vinaigrette. Add radishes and squashes and toss to coat. Enjoy salad and rosemary bread together and win at life.
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