Flat White Squash Recipes

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SAUTEED PATTY PAN SQUASH



Sauteed Patty Pan Squash image

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

1 tablespoon olive oil
1 tablespoon butter
½ sweet yellow onion (such as Vidalia®), thinly sliced
4 patty pan squash, sliced to 1/2-inch-thick pieces
3 cloves garlic, crushed, or more to taste
1 dash lemon pepper
1 ½ cups packed fresh spinach
¼ cup chopped fresh parsley
1 tablespoon chopped fresh basil
½ lemon, juiced
1 ½ teaspoons grated Parmesan cheese
salt and ground black pepper to taste

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

OVEN-ROASTED PATTYPAN SQUASH WITH SHALLOTS AND HERBS



Oven-Roasted Pattypan Squash With Shallots and Herbs image

Patty pan squash is versatile and makes for some delightful summer recipes. This easy recipe uses shallots and herbs and is a wonderful side dish.

Provided by Jen Hoy

Categories     Side Dish

Time 22m

Yield 2

Number Of Ingredients 5

1/2 pound pattypan summer squash (cut into 1-inch chunks)
1 shallot (sliced thin)
1 teaspoon chopped fresh thyme
1 tablespoon olive oil
Pinch of sea salt

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • Toss the squash, shallot, thyme, olive oil , and salt together in a bowl.
  • Spread the mixture out onto a sheet pan. Bake 15 to 25 minutes or until the squash is tender. Monitor it periodically by testing it with a fork.
  • Serve hot or at room temperature. Enjoy.

Nutrition Facts : Calories 98 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 70 mg, Sugar 5 g, Fat 7 g, ServingSize 2 servings, UnsaturatedFat 0 g

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