BRAISED PATTYPAN (SUNBURST) SUMMER SQUASH
Steps:
- Place a large (deep-ish) pan over medium heat (I used a 3-quart cast iron pan). Warm a little oil and add the onions. Sauté until translucent and fragrant, then add the garlic and cook for 1 minute.
- Add the tomato paste, 2 Tbsp oil, and broth and mix well, then add the squash and season with salt and pepper. Mix again.
- Cover and reduce heat to low-medium for about 15 minutes. Stir and replace cover, cooking another 10 minutes or until squash is tender. Top with a squeeze of lemon juice and the fresh parsley and serve.
PATTYPAN (SUNBURST SUMMER SQUASH)SLICED & FRIED
One of my dear friends, dropped off some fresh produce. Cukes, Zucchini,and this lovely (Sunburst)yellow Pattypan Squash. I hope you enjoy this little fast and easy recipe. I fried it in a skillet on top of the stove. I am sure a you can oven fry it also. I love horseradish sauce, you can use any dip you have a taste for. Same...
Provided by Nancy J. Patrykus
Categories Vegetable Appetizers
Time 30m
Number Of Ingredients 5
Steps:
- 1. Peel the squash.
- 2. Cut it in half.
- 3. Then slice, and remove the center seeds.
- 4. Beat together the eggs, salt & pepper.
- 5. Put the cornmeal in a bowl.
- 6. Start dipping the squash, first in the egg, then the cornmeal. Put on a plate, ready for frying. Heat oil. Fry a couple slices, at a time.
- 7. When fried, place on a rack with a paper towel under the rack. Get your dip ready, and serve. Hot and crunchy...YUM!
- 8. PATTYPAN SUMMER SQUASHS... below. SUNBURST.......is yellow STAR SHIP......is dark green PETER PAN......is light green PAPAYA.........is mainly yellow with a hint ...............of green and shaped like a papaya.
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
PATTYPAN SQUASH BRAISED WITH ONION, TOMATO AND CHORIZO
Summer squash was the featured ingredient in last week's "The Way We Eat" column in the NY Times Magazine. At this time of year you can never have too many squash recipes, so although I haven't tried it, I thought I'd share this one with you. I can't wait to try this one with SoyRizo!
Provided by chiclet
Categories Vegetable
Time 1h5m
Yield 8 as a side dish, 4-8 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat 1 T of the olive oil over medium heat. Add the onions a garlic and cook until tender. Add the tomatoes, chorizo, squash, the remaining 1/4 C olive oil and a pinch of salt.
- Cover the pan, reduce 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 : Calories 256.3, Fat 17.8, SaturatedFat 2.5, Sodium 16.1, Carbohydrate 23.7, Fiber 3.5, Sugar 8.3, Protein 5.3
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
RICE STUFFED SUNBURST / PATTY PAN SUMMER SQUASH
Recently they have been selling some pretty large patty pan squash at the farmers' market, much larger than the little baby ones you often see roasted or grilled. I didn't want to just cut them up like regular squash so I searched around and found quite a few recipes for stuffed versions, baked in the oven. Didn't find one with rice though. This started as a recipe on about.com, but morphed as I have made it a few times, into what it is now. This only makes 4 squash, but you could easily double. You could make this a very substantial main course for a vegetarian if you added some protein. Note that the amount of rice is actually more than you'll need, by about 1/3 of a cup, we all really like the rice though so it's nice to have extra. In fact we like the rice so much I have doubled up that part of the recipe and used it for another meal. All depending on what you're serving this with, you could easily adjust the flavours, (ie I'm thinking feta, lemon & marjoram to go with greek). This is a small enough side dish that I can cook it in my toaster oven. Next is to try it on the BBQ. Hope you like it!
Provided by magpie diner
Categories Brown Rice
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a saute pan (with a lid) that will fit your 4 whole squash evenly. Add about 3 inches of water, lightly salt it and bring to a boil. Make sure your squash sit nice and flat -- cut off a bit on the bottom if need be, just not too much or you'll go through.
- Place your squash in the boiling water, cover and allow it to cook for about 10 minutes, until just fork tender. While the squash cooks, chop up your other ingredients.
- Once the squash is done, remove them gently and set them aside. Drain the water and clean out your pan.
- Returning the pan to the stove, heat the 1 tbsp of olive oil over medium heat. Add in the onion and cook for about 5-7 minutes, until translucent. Add in the garlic and cook for just a few minutes, watching it doesn't burn.
- Add in the raw rice and stir to coat. Add in the broth and bring to a boil. Depending on your broth, you may want to season with salt and pepper. Once at a boil, reduce the heat and cover. Cook for 45 minutes - at which time the rice should be cooked and liquid fully absorbed. (Depending on your rice, you may need slightly longer).
- While the rice cooks, cut the tops off of the squash (just below the green part). You want enough of a opening to work with, without wasting too much of the squash. Next, scoop out some of the insides being careful not to break through the sides or bottom. I like to score a circle using a paring knife and then scoop out with a regular teaspoon. It's basically the seedy part you want to remove, you don't have to take much from around the sides. You can chop up parts of what you scoop out and add it into the rice mixture. Set your squash aside again.
- Preheat your oven to 375. Have a baking dish ready (lightly oiled, or foil if you prefer).
- When the rice is done, take it off the heat and add in the 1/2 cup of parmesan, the fresh basil and spinach. Mix.
- Time to assemble. Using the 1 tsp of olive oil, lightly brush the outsides of the squash. Next, stuff the rice mixture into the hollow -- you can pack quite a bit in there, and have a bit overflowing on top. Place into the baking dish and finish by sprinkling the 1 tbsp of parmesan over top.
- Bake for 20 minutes.
Nutrition Facts : Calories 281.9, Fat 9.9, SaturatedFat 3.3, Cholesterol 12.3, Sodium 224.6, Carbohydrate 38.6, Fiber 2.1, Sugar 1.2, Protein 9.6
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OUR BEST PATTY PAN SQUASH RECIPES
From allrecipes.com
Estimated Reading Time 2 mins
- Sautéed Patty Pan Squash. Cooked in butter with onions, garlic, spinach, and fresh herbs, this patty pan squash recipe is an indulgent side dish that complements almost any meal.
- Stuffed Pattypan Squash. These patty pan squashes are packed with flavor thanks to a bold filling of bacon, onions, breadcrumbs, and lots of Parmesan cheese.
- 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," says Chef John.
- Stuffed Scalloped (Patty Pan) Squash. Described as tasting like a "Thanksgiving meal," these stuffed patty pan squashes feature a filling of white Cheddar, fresh breadcrumbs, bacon, and plenty of seasoning.
- Pattypan Squash Pancakes. This unusual recipe combines grated patty pan squashes with baking mix, Parmesan, and onions for a savory dish that's good any time of the day.
- Stuffed Patty Pan Squash. You're sure to meet your daily vegetable intake goals with this veggie-packed recipe. Patty pan squash are stuffed with a buttery sautéed spinach and garlic blend before getting topped with mozzarella and being baked until tender.
- Chorizo Stuffed Summer Squash. This recipe makes a great all-in-one meal. A patty pan squash is split and stuffed with rich chorizo, hearty beans, fresh veggies, and gooey cheese.
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