Description of this recipe
This recipe offers a delightful way to enjoy patty pan squash, a unique and versatile summer vegetable. Known for its distinctive saucer-like shape, patty pan squash boasts a mild, slightly nutty flavor that readily absorbs the flavors of accompanying ingredients. This recipe keeps things simple, highlighting the natural taste of the squash while enhancing it with garlic, olive oil, and a touch of seasoning. Whether you’re a seasoned cook or a kitchen novice, this dish is incredibly easy to prepare and promises a vibrant and flavorful addition to any meal.
Why you will love this recipe
You’ll absolutely love this patty pan squash recipe for several reasons:
- Simplicity: With just a handful of ingredients and minimal preparation, this recipe is perfect for busy weeknights or when you’re looking for a fuss-free side dish.
- Flavor: The combination of garlic, olive oil, and the squash’s inherent mild sweetness creates a harmonious and satisfying flavor profile. The optional addition of paprika or Italian seasoning adds an extra layer of depth.
- Versatility: This recipe is incredibly versatile and can be easily adapted to your liking. Feel free to experiment with different herbs, spices, or cheeses to create your own unique variation.
- Nutritional Value: Patty pan squash is a nutritional powerhouse, packed with vitamins, minerals, and fiber. This recipe offers a healthy and delicious way to incorporate more vegetables into your diet.
- Seasonal Delight: Patty pan squash is at its peak during the summer months, making this recipe a perfect way to celebrate the bounty of the season. The fresh, vibrant flavors capture the essence of summer on a plate.
Ingredients:
- 1 ½ lbs (680 g) patty pan squash, sliced into wedges or rounds
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika or Italian seasoning (optional)
- 2 tbsp grated Parmesan cheese (optional, for garnish)
- 1 tbsp fresh parsley, chopped (for garnish)
Preparation:
Step 1: Prepare the squash. Begin by thoroughly washing the patty pan squash under cool running water. This step is crucial for removing any dirt or debris clinging to the delicate skin. Once cleaned, trim off the stems and blossom ends. With a sharp knife, carefully slice the squash into your preferred shape. Depending on the size of the squash, you can opt for wedges, rounds, or even quartered pieces. The goal is to create uniform sizes that will cook evenly.
Step 2: Season. In a large bowl, gently toss the sliced patty pan squash with olive oil, minced garlic, salt, pepper, and your choice of optional seasoning. The olive oil not only adds flavor but also helps to prevent the squash from sticking during cooking. Ensure that each piece of squash is adequately coated with the seasoning for a burst of flavor in every bite. Take your time to make sure the squash is well coated
Step 3: Cook. You have the option of roasting or sautéing the squash. For roasting, preheat your oven to 400°F (200°C). Spread the seasoned squash in a single layer on a baking sheet lined with parchment paper. Roast for 18–20 minutes, flipping halfway through, until the squash is tender and lightly browned. Alternatively, for sautéing, heat a skillet over medium heat. Add the seasoned squash and sauté for 8–10 minutes, stirring occasionally, until the squash is tender and lightly browned. Roasting brings out the natural sweetness of the squash.
Step 4: Garnish. Once the patty pan squash is cooked to perfection, transfer it to a serving dish. Sprinkle generously with grated Parmesan cheese (if using) and fresh chopped parsley. The Parmesan cheese adds a salty, savory note, while the parsley provides a fresh, herbaceous aroma.
Step 5: Serve. This patty pan squash recipe is best enjoyed hot as a fresh and simple side dish. Serve immediately as part of a larger meal.
COOKING Rating:
Easy
Serving Suggestions:
- Serve alongside grilled chicken, fish, or steak for a complete and balanced meal.
- Add to salads for a burst of fresh flavor and vibrant color.
- Incorporate into pasta dishes or grain bowls for a nutritious and satisfying meal.
- Serve as a side dish at barbecues or potlucks.
- Enjoy as a light lunch or snack on its own.
Tips:
- Choose small to medium-sized patty pan squash for the best flavor and texture.
- Don’t overcrowd the baking sheet or skillet when cooking the squash. Cook in batches if necessary.
- For a deeper flavor, add a pinch of red pepper flakes or a splash of balsamic vinegar.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the oven, skillet, or microwave.
- To elevate this recipe, consider using flavored olive oils, such as garlic-infused or herb-infused oils. This will add an extra layer of complexity to the dish.
- Try grilling the patty pan squash for a smoky and charred flavor.
- Use fresh herbs, such as thyme, rosemary, or oregano, in place of or in addition to the parsley.
- For a vegan option, omit the Parmesan cheese or substitute with nutritional yeast.
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Nutritional Information:
- (Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.)
- Calories: Approximately 80-100 per serving
- Protein: Approximately 2-3 grams per serving
- Sodium: Approximately 200-300 mg per serving
Conclusion
This Patty Pan Squash recipe is a testament to the fact that simple ingredients and straightforward techniques can yield incredibly delicious results. By highlighting the natural flavors of the squash and complementing them with garlic, olive oil, and a touch of seasoning, this recipe offers a delightful and nutritious way to enjoy this summer vegetable. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a staple in your kitchen. So grab some fresh patty pan squash, gather your ingredients, and get ready to savor the flavors of summer!
Questions and Answers About This Recipe
Q1: Can I use other types of squash for this recipe?
A: While patty pan squash is the star of this recipe, you can certainly experiment with other types of summer squash, such as zucchini or yellow squash. The cooking time may need to be adjusted slightly depending on the thickness of the squash.
Q2: Can I freeze cooked patty pan squash?
A: Cooked patty pan squash can be frozen, but the texture may change slightly upon thawing. It’s best to freeze it in a single layer on a baking sheet before transferring it to an airtight container. Frozen squash is best used in cooked dishes, such as soups or stews, rather than as a standalone side dish.
Q3: How do I know when the patty pan squash is cooked through?
A: The patty pan squash is cooked through when it is tender and easily pierced with a fork. It should also be lightly browned around the edges.
Q4: Can I add other vegetables to this recipe?
A: Absolutely! Feel free to add other vegetables to this recipe, such as onions, bell peppers, or cherry tomatoes. Simply add them to the skillet or baking sheet along with the patty pan squash.
Q5: What is the best way to store leftover patty pan squash?
A: Leftover patty pan squash should be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven, skillet, or microwave before serving.
