GRILLED OR ROASTED PATTYPAN "STEAKS" WITH ITALIAN SALSA VERDE
Cut into thick slices, pattypan squash, which look sort of like small flying saucers, can make a juicy sort of "steak" that could be topped by a pungent sauce. Grill or roast the "steaks" and serve them with this gorgeous green sauce. You'll need only half the amount of salsa verde that this recipe yields, but it keeps very well in the refrigerator and it's great to have on hand.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the garlic, salt, anchovy fillet and capers in a mortar and pestle and grind to a paste. If you wish to make the sauce in a mini food processor or with an immersion blender (an immersion blender works very well, especially if it has a strong motor), transfer to the processor or place in a jar. Add the parsley. If using a mortar and pestle, grind together until you have a paste. If using a food processor or an immersion blender, add the olive oil with the parsley and blend to a purée. If using a mortar and pestle, slowly drizzle in the olive oil and work into the mixture. Continue to grind until you have a very smooth mixture. Season to taste with salt and pepper. If serving within a few hours, allow to sit at room temperature. Otherwise, refrigerate. Allow to come to room temperature before serving.
- Heat a cast-iron skillet over high heat, and preheat the oven to 450 degrees. Line a sheet pan with parchment. Alternately, prepare a hot outdoor grill.
- Slice the squash 3/4 inch thick and toss in a bowl with the olive oil and salt and pepper to taste. Sear in the hot pan for 1 to 2 minutes on each side, until the surface is lightly browned, and transfer to a sheet pan. Place in the oven and roast for 5 minutes. Using tongs, turn the pieces over and roast for another 5 minutes, until they are sizzling and tender all the way through. Remove from the heat. If grilling, grill the pieces for about 5 minutes on each side, until they are tender all the way through and beginning to drip.Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm.
- Transfer the squash slices to a platter. Top each one with a teaspoonful of the salsa, and serve hot or warm
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 600 milligrams, Sugar 6 grams
PATTYPAN SQUASH BRAISED WITH ONION, TOMATO AND CHORIZO
Provided by Daniel Patterson
Categories easy, side dish
Time 1h10m
Yield Serves 8 as a side dish
Number Of Ingredients 8
Steps:
- In a large saucepan, heat 1 tablespoon of the olive oil over medium heat. Add the onions and garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 cup olive oil and a pinch of salt.
- Cover the pan, reduce the heat to low and cook until the squash are tender, about 45 to 60 minutes.
- Stir in the cilantro, season with salt and black pepper and either serve now or cool and reheat later.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 20 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 682 milligrams, Sugar 7 grams
GRILLED PATTYPAN SQUASH WITH HOT CHORIZO VINAIGRETTE
Instead of stuffing and baking these squash, I decided to grill them instead and top them with a hot chorizo vinaigrette. It's something I've wanted to try for a while, and it really turned out to be a wonderful combination.
Provided by Chef John
Categories Squash Side Dishes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Place squash cut side up on a paper towel-lined baking sheet. Generously sprinkle with kosher salt. Let sit 15 minutes to extract some moisture from the squash.
- Heat a heavy skillet over medium heat; add olive oil and ground chorizo. Cook until chorizo is very well browned, 6 to 8 minutes, breaking up the meat into fine pieces with a wooden spoon as it cooks. Remove from heat. Leave about 2 tablespoons of rendered fat in the pan; remove the rest. Stir olive oil, vinegar, and freshly sliced mint into the chorizo mixture.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Blot off moisture from squash with a paper towel.
- Grill squash rounds, turning them often, until tender and nicely charred, about 3 minutes total per side. Transfer to serving dish. Top with warm chorizo vinaigrette. Garnish with more chopped mint.
Nutrition Facts : Calories 364.3 calories, Carbohydrate 3.2 g, Cholesterol 37.4 mg, Fat 33.8 g, Protein 11 g, SaturatedFat 8.6 g, Sodium 1486.9 mg, Sugar 0.1 g
GARLICKY GRILLED PATTYPAN SQUASH
Pattypan makes a nice and meaty squash side dish that you are sure to love. If you use other summer squash, make sure it is on the smallish side, firm, and sliced thick. Don't substitute winter squash in this recipe.
Provided by PalatablePastime
Categories Vegetable
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Mix olive oil, lemon juice, garlic, and salt and pepper.
- Brush squash slices liberally with oil mixture or toss together in a ziplock bag.
- Grill over medium heat until browned and cooked through, and garnish with parmesan cheese if desired.
Nutrition Facts : Calories 186.5, Fat 20.3, SaturatedFat 2.8, Sodium 1.2, Carbohydrate 1.7, Fiber 0.1, Sugar 0.1, Protein 0.3
GRILLED PATTYPANS
Just a few minutes and a handful of ingredients are all you'll need for this scrumptious side dish. Hoisin sauce and rice wine vinegar give grilled pattypans Asian flair. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place squash in a grill wok or basket coated with cooking spray. Grill, covered, over medium heat until tender, 4 minutes on each side., Meanwhile, in a small bowl, combine the remaining ingredients. Transfer squash to a serving bowl; add sauce and toss gently.
Nutrition Facts : Calories 54 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 127mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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