Patty pan squash
Patty pan squash, also known as scallop squash or sunburst squash, is a unique and visually appealing vegetable that belongs to the summer squash family. Resembling a small flying saucer or a scallop shell, patty pan squash features a distinct shape with scalloped edges and a vibrant color that can range from pale yellow to bright green. This tender and flavorful vegetable has a delicate and buttery taste, making it a versatile ingredient in various culinary preparations. Whether sautéed, grilled, roasted, or stuffed, patty pan squash adds a delightful texture and flavor to dishes, making it a delightful addition to summer menus.
$5.00 LB
Description
Sautéed Patty Pan Squash:
Ingredients:
4 patty pan squash
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Freshly squeezed lemon juice (optional)
Instructions:
Wash the patty pan squash and pat them dry. Trim off the stems and slice the squash into thin rounds.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
Add the sliced patty pan squash to the skillet, spreading them out in a single layer.
Sprinkle dried thyme, salt, and pepper over the squash.
Sauté the squash for about 4-5 minutes, stirring occasionally, until they are tender and lightly browned.
Remove the skillet from heat. If desired, drizzle freshly squeezed lemon juice over the sautéed patty pan squash for a bright and tangy flavor.
Transfer the sautéed patty pan squash to a serving dish and serve immediately.
This simple sautéed patty pan squash recipe highlights the natural flavors of the vegetable. The tender and slightly caramelized squash pairs well with the aromatic garlic and hint of thyme. Enjoy this quick and delicious side dish as a tasty accompaniment to any meal.
Additional information
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