Pattypan Saute Recipes
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
OVERSTUFFED PATTYPAN SQUASH
Provided by Alton Brown
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 400 degrees F. Put a half sheet pan in the oven to heat for 15 minutes.
- Trim the woody ends and halve the squash crosswise. Scoop out the squash seeds, leaving a 1/2-inch shell. Reserve the flesh. Brush the cut sides of the squash with 1 tablespoon of the olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Arrange the squash, cut side down, onto the preheated pan and roast until the squash is tender and the flesh side is browned, about 15 minutes. Transfer the squash to a serving platter and set aside.
- Meanwhile, finely chop the reserved squash flesh. Heat a 10-inch cast iron skillet over medium heat and add the remaining tablespoon of olive oil. When the oil shimmers add the chopped squash, shallot, garlic, remaining 1/2 teaspoon salt, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until tender and browned, about 2 to 3 minutes. Add the corn, limas, pecans, and thyme. Cook until heated through, approximately 1 minute. Divide the stuffing evenly among the cooked squash and serve immediately.
GARLIC-HERB PATTYPAN SQUASH
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. -Kaycee Mason, Siloam Springs, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. Place squash in a greased 15x10x1-in. baking pan. Mix oil, garlic, salt, oregano, thyme and pepper; drizzle over squash. Toss to coat. Roast 15-20 minutes or until tender, stirring occasionally. Sprinkle with parsley.
Nutrition Facts : Calories 58 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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
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
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
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
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