Small pattypan squash, each the size of a golf ball, can be halved and sautéed very slowly to make them especially sweet-tasting. Because of their small size and high skin-to-flesh ration, they hold their shape better than other squash. You might think that the onion would overpower the delicate sweet flavor of the squash. However, the low and slow cooking process caramelized the onions which is the perfect complement to the squash.
Serves 4 as a Side Dish
2 Tablespoons Extra Virgin Olive OIl
1 Medium Onion Minced
1 1/2 Pounds Small Pattypan Squash, Halved
2 Tablespoons Minced Fresh Parsley Leaves
1. Heat the oil in a large skillet. Add the onion and saute over medium heat until softened, about 3 minutes. Add the squash and stir to coat well with the oil and onion. Sprinkle generously with salt. Reduce the heat to medium-low.
2. Cook, stirring occasionally until the squash is tender and golden brown in spots, 20-30 minutes. Stir in the parsley and adjust the seasoning. Serve immediately.
I am linking this recipe to Miz Helen’s Country Cottage Blog and the Full Plate Thursday Weekly Event!
- If You Like It, Then You Should Have Put An Egg On It… (stacyjj.wordpress.com)