Patty pan squash vermicelli bowls. This adorable squash is the last of the gifts from Jessica’s garden. I had been sitting on them, unsure what to do to take advantage of their cute shape. After cooking one up a few different ways, I decided that roasting brought out their buttery flavor best. Since the day is hot and humid, a refreshing vermicelli bowl felt like the most appropriate filling. These squash are pretty small (3″-4″), so I knew a bunch of chopped veggies would not fit. Therefore, I julienned sweet potato and red bell pepper, and chopped garlic chives into 1″ batons in order to entangle them with the rice noodles. This process was super fun, and I’m really please with how they turned out.
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