Patty Pan Squash
User Reviews
5
Patty Pan Squash
Description
This recipe slices patty pan squash into 1-inch pieces and sauté them in extra virgin olive oil over medium heat with sea salt and freshly ground black pepper. Cooking time of about 7-10 minutes softens the squash while maintaining a slight bite, preventing it from becoming mushy.
Once tender, fresh lemon juice, grated garlic, and chopped parsley are stirred in to introduce acidity, pungency, and herb freshness. The dish is finished with fresh basil leaves and an optional pinch of red pepper flakes, which add aromatic complexity and gentle heat without overpowering the natural flavor of the squash.
Patty Pan Squash makes a versatile vegetable side that pairs well with a variety of main dishes or can be enjoyed simply as a light vegetable component in a meal.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 8 ounces patty pan squash cut into 1-inch pieces
- ¼ teaspoon salt plus more for sprinkling, sea salt
- black pepper freshly ground
- 1 tablespoon lemon juice fresh
- 1 garlic grated, clove
- 2 tablespoons parsley finely chopped, fresh
- basil fresh leaves
- Pinch red pepper flakes optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the squash, salt, and several grinds of pepper and sauté for 7 to 10 minutes, stirring occasionally, or until the squash is tender but still has a firm bite.
- Turn off the heat and stir in the lemon juice, garlic, and parsley. Transfer to a serving dish and top with fresh basil and red pepper flakes, if desired.
User Reviews
Overall Rating
5
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