Best 4 Sauteed Patty Pan Squash Recipes
**Sauteed Patty Pan Squash: A Medley of Delightful Summer Flavors**
Patty pan squash, also known as sunburst squash or scallop squash, is a vibrant and versatile summer vegetable that brings a pop of color and a burst of flavor to any dish. With its delicate texture and mild, slightly sweet taste, patty pan squash is perfect for sautéing, grilling, roasting, or even eating raw. In this article, we present a collection of sautéed patty pan squash recipes that showcase the vegetable's versatility and allow you to enjoy its unique flavor to the fullest. Whether you prefer a simple and quick side dish or a more elaborate main course, these recipes offer something for every palate and cooking skill level. From a classic sautéed patty pan squash with garlic and herbs to a more creative recipe featuring a tangy lemon-butter sauce, these dishes are sure to become your go-to summer favorites. So, gather your ingredients, heat up your skillet, and get ready to experience the delightful flavors of sautéed patty pan squash!
PATTYPAN SAUTE
Summer flavors like tomato and sweet red pepper complements sauteed squash in this lovely side. A sprinkle of shredded Parmesan cheese makes it savory and special.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute squash and onion in oil for 2 minutes. Add garlic; cook 1 minute longer. Add red pepper and mushrooms; saute until vegetables are crisp-tender, 5-7 minutes. , Stir in the tomato, salt, Italian seasoning and pepper; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 73 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 343mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SAUTEED PATTYPAN SQUASH
Make and share this Sauteed Pattypan Squash recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In skillet, heat olive oil over medium high heat. Add squash and season with salt and pepper to taste.
- Cook, stirring, until squash is tender and golden brown, about 8 minutes.
- Stir in garlic, basil and marjoram and cook, stirring, until garlic is fragrant, about 1 minute.
Nutrition Facts : Calories 94.1, Fat 10.1, SaturatedFat 1.4, Sodium 0.7, Carbohydrate 1, Fiber 0.1, Protein 0.2
SAUTEED PATTY PAN SQUASH
Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".
Provided by Tastyeatsathome
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
- Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g
PATTY PAN SQUASH SAUTE
This was another dish that Richard Hetzler, from the American Indian Museum in Washington, DC. prepared for us. I loved this dish. It was simple, elegant and very tasty.
Provided by Chef Joey Z.
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 4
Steps:
- Clean and cut the squash in half and reserve.
- In a large saute pan, melt the butter and lightly saute the shallots until soft and clear.
- Add the squash into the pan with the shallots and saute for about 5-8 minutes until tender.
- Season with salt and pepper.
- Bon Appetit!
Nutrition Facts : Calories 241.7, Fat 12.9, SaturatedFat 7.6, Cholesterol 30.5, Sodium 82.4, Carbohydrate 29.6, Fiber 8.6, Sugar 13.6, Protein 10.1
Tips:
- Selecting Pattypan Squash: Choose pattypan squash that are small and tender, with smooth, unblemished skin. Avoid squash that are large or have blemishes, as these may be tough and bitter.
- Preparing Pattypan Squash: Before cooking, wash the pattypan squash thoroughly and trim off the stem end. Slice or cut the squash into desired shapes, such as rounds, halves, or quarters.
- Cooking Pattypan Squash: Pattypan squash can be cooked using various methods, including sautéing, roasting, grilling, and steaming. Sautéing is a quick and easy way to cook pattypan squash, resulting in a tender and flavorful dish.
- Seasoning Pattypan Squash: Season the pattypan squash with salt, pepper, and other herbs and spices to enhance its flavor. Common seasonings include garlic, onion, paprika, cumin, and thyme.
- Serving Pattypan Squash: Sautéed pattypan squash can be served as a side dish, appetizer, or main course. It pairs well with grilled meats, fish, or tofu, and can also be added to salads, stir-fries, and pasta dishes.
Conclusion:
Sautéed pattypan squash is a delicious and versatile dish that can be enjoyed as a side dish, appetizer, or main course. With its mild flavor and tender texture, pattypan squash is a great addition to a variety of meals. Experiment with different seasonings and cooking methods to find your favorite way to prepare this delightful summer squash.
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