Buttery Patty Pan Squash With Basil Recipes

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BUTTERY PATTY PAN SQUASH WITH BASIL



Buttery Patty Pan Squash With Basil image

Patty Pan Squash sometimes gets a hard wrap, but I love them! This is a great little recipe I found somewhere on the net...the basil really makes the dish!! Great served with almost any protein.

Provided by Backwoods Foodie

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 5

5 -6 medium pattypan squash, sliced thin, about 1/4 inch
1/4 cup melted butter
1 bunch fresh basil, chopped
sea salt
pepper

Steps:

  • In a baking dish, layer squash, drizzle with butter, sprinkle with basil and sprinkle with a small amount of salt and pepper to taste.
  • Continue layering until all ingredients are gone.
  • Bake at 350 for about 30 minutes or until squash is tender.

Nutrition Facts : Calories 101.7, Fat 11.5, SaturatedFat 7.3, Cholesterol 30.5, Sodium 101.3, Protein 0.1

OVEN-ROASTED PATTY PAN SQUASH



Oven-Roasted Patty Pan Squash image

Fresh, delicately flavored patty pan squash with just the right amount of savory onion flavor and bright lemon flavor along with a silky buttery sauce to bring out the best in the bright yellow and green vegetable. This would be a great side dish to most any roasted or grilled summertime entrees or meats. You could also sprinkle a bit of finely shaved Parmesan cheese on them for additional flavor and saltiness.

Provided by Allrecipes Member

Categories     Squash Side Dishes

Time 35m

Yield 4

Number Of Ingredients 10

2 pounds patty pan squash
1 small red onion
2 tablespoons olive oil
2 teaspoons ground coriander
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons unsalted butter, melted
2 tablespoons lemon juice
2 tablespoons chopped fresh chives
1 tablespoon lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
  • Cut squash into 1/2-inch wedges. Slice onion vertically into thin slices. Combine squash, onion, olive oil, coriander, salt, and pepper in a large bowl; toss to coat vegetables evenly in oil and seasonings. Spread out vegetables in an even layer on the prepared baking sheet.
  • Bake in the preheated oven until squash is tender and slightly browned, 20 to 25 minutes.
  • Combine melted butter, lemon juice, chives, and lemon zest in the same large bowl; toss cooked squash in butter mixture and serve hot.

Nutrition Facts : Calories 191.9 calories, Carbohydrate 12 g, Cholesterol 22.9 mg, Fat 16.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.5 g, Sodium 484.8 mg

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